MENS CLUB OF CHARLOTTE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored above RTE sauce in the RIC. No contamination was observed. -CDI- Storage order was fixed. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed mold build up on containers of food in the WIC. -CDI- PIC voluntarily discarded the necessary items. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths not being stored in a sanitizer solution. -CDI- Wiping cloths were placed in a sanitizer solution. (0.5 pts)

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. Observed wet stacked metal containers that were being stored as clean and dried. Separate to allow proper air drying.

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 slight accumulation of residue on the wall near the dish pit. Increase cleaning frequency. (0 pts)

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 an employee beverage being stored over a prep surface. No contamination was observed. -CDI- PIC relocated the employee beverage. (0 pts)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 2 pans and a deli container stored on top of/inside the hand-sink next to the 3 compartment sink. -CDI- Pans and deli container were removed.

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 items that were incorrectly date marked/not date marked. -CDI- PIC placed correct date marks on all necessary items. (1.5 pts) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices and a squeeze bottle of oil without labels. -CDI- PIC labeled the necessary items. (0 pts)

3-302.15 Wash fruits and vegetables prior to use. Observed 2 separate containers of avocados with stickers still on them while being stored as washed. -CDI- PIC removed stickers and rewashed the avocados. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli, slicer, whisks, and a spoon soiled with food debris/residue while said to be clean or said to have been used the day prior. -CDI- PIC placed the items in the dish pit to be W/R/S. (1.5 pts) 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed black beans that had been from the day before at 45F in the single door RIC. -CDI- PIC voluntarily discarded the beans. Due to severity, points not taken. (0 pts) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed ice cream scoop un still water while being stored. -CDI- PIC placed the scoop in the dish pit. (0.5 pts)

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 corner protector coming off of the wall in the dish pit area. Repair corner protector. (0 pts)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee used gloved hands to touch drain cover. Employee then discarded soiled gloves and was about to don new gloves to work with food without a hand wash. -CDI- EHS intervened before employee donned new gloves. Employee washed hands using correct procedures. REPEAT*** (2 pts)

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps for buffet items being held on TPHC. -CDI- Employee correctly time stamped the necessary items. REPEAT*** (1.5 pts)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can being stored with non-damaged goods. -CDI- PIC removed the necessary can. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in QUAT sanitizer solution at 0ppm. -CDI- PIC replaced the solution with new QUAT sanitizer at 200ppm. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine. VERIFICATION REQUIRED*** (0.5 pts)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee leaving restroom and proceeding to don gloves without a hand wash. CDI - EHS stopped employee from continuing and advised a hand wash. Food employee wash hands before donning new gloves. (2)

6-301.14 Post a handwash sign at each handsink. EHS observed handsink without proper handwashing sign. CDI - EHS provided hand wash signs. (0)

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 mashed potatoes with no date, cilantro rice out of date, spinach and crab dip with no pull thaw date. CDI - PIC voluntarily discarded items out of date and placed correct date marking for items without dates. EHS observed improvements since last inspection and will not escalate points. REPEAT. (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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed buffet being utilized but is not time stamped to indicate start time and end time. Buffet runs from 11 to 2 and then the food is discarded stated on permit. Facility has TPHC form for buffet. CDI - PIC added time stamp for buffet. (0)

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 paper towels being used in containers of lettuce to absorb moisture. EHS advised to dry lettuce using spinning equipment before storage to prevent the need for paper towels being used. (0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee washing hands then recontaminating hands by turning off water using bare hands instead of approved barrier. CDI - EHS educated food employee on proper hand washing and employee re-washed hands. (2)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling pan with water from the hand sink to use as part of the cooking process. CDI - EHS educated food employee on proper use of hand sink; water was disposed of in prep sink. (0).

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 house made tartar sauce, house made crab dip, and tomato paste stored beyond seven days in reach in unit. CDI - Food was 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 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 rice, mashed potatoes, liquid eggs, and milk stored without date marks. Food was opened/prepped today. Observed pork belly that was prepared, cooked, then frozen but unlabeled in freezer. CDI - Labels were placed on food items by PIC. (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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed salmon thawing in reach in unit under grill area still in intact sealed package. CDI - EHS educated staff on proper thawing methods and PIC put slits in packaging. (0)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous fly traps accumulating large amounts of dead insects within traps. Please removed and replace to avoid accumulation.

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 floor tile by middle hand sink. Observed WIC floors and walls in disrepair. Flooring in WIF in disrepair. Please repair. (0.5) (REPEAT).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing energy drink on prep table. CDI - PIC had employee move drink to designated area. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. OBSERVED unwashed produce stored directly above chicken .CDI. PIC removed 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 a big bowl fillled with cooked chicken from Saturday at 45F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucked filled with sanitizer, stored directly on prep table. CDI. PIC removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies by dish washing area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

4-501.11 Maintain equipment in good repair. Observed WI freezer door in disrepair.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered bin.

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 and floor tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks and stuffs stored through out the kitchen.

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 a few employee drinks stored above dry storage items. CDI - Drinks removed. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink in kitchen. CDI - Paper towels provided. - 0 -

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 tomato paste past the 7 day date marking requirement. Observed shredded cheese, pico, grilled onions, and mac n cheese stored in cooler with no dates marked. CDI - Tomato past was voluntarily discarded. All other items date marked. - 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 .

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 steaks thawed and stored inside of commercially packaged ROP environment. PIC was instructed to cut open all packages prior to thawing. - 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 various squeeze bottles of oils, sauces, and containers of spices with no label. Label all items. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed few wet and soiled wiping cloths stored on counter. CDI - Items moved to sanitizer container. - 0.5 -