HORSESHOE, THE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a plastic wrapped package of provolone cheese to be stored in the cookline lowboy across from the stovetop and was contaminated with mold. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed ziplock bags containing raw burger patties and raw burger slider patties to be stored on the top shelf of the cookline lowboy refrigerator closest to the 3 compartment sink. Raw burger patties were observed to be directly above an opened container of RTE pickles. CDI - PIC relocated raw burger patties to lower shelf so they cannot contaminate RTE foods. 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 2 insert containers of queso to be at temperatures of 98-120F in the tabletop steamtable. PIC stated they had reheated the product on the stovetop at approx 11am before placing into the steamtable. REPEAT. CDI - Containers of queso rapidly reheated to 165F+ on the stovetop and placed back into the steamtable. EHS advised staff that for thicker food items in the steamtables they may need to introduce periodic stirring to keep all parts of the food at the appropriate 135F+. 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 an insert container of hot dogs to be stored in the cookline refrigerated drawers with a date mark of 8/19/26. Upon questioning it was discovered that the date mark was incorrect and that one employee had mistakenly wrote the wrong month, correct date being 9/19. CDI - PIC corrected the date mark to 9/19. - Observed an insert container of roast beef to be stored in the 2 door lowboy refrigerator across from the oven and was not provided with a date mark of any kind at the time of the inspection. PIC stated that it was from the day prior. CDI - PIC date marked item. - Observed an insert container of beef tacos to be stored in the lowboy portion of the cookline opentop closest to the 3 compartment sink with a date mark of 9/17, making today day 9. 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 .

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 a bowl of pico de gallo to be cooling at a rate of .05 degrees/min in the WIC. Bowl was observed to be covered in tight fitting plastic wrap which does not allow for adequate air flow around the product to facilitate proper cooling. CDI - Plastic wrap peeled back to allow for adequate air flow to reach the product. 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 .

5-202.12 Provide at least 100F water at handsinks. - Observed the hot water handle to the handwash sink adjacent the kitchen entrance to be broken and not allowing for hot water to dispense at the handwash sink. PIC stated that it had broke 2 day prior during their shift and the owner was notified. Maintenance is scheduled to come look at it and determine the next steps on the repair. Facility has other handwash sinks in the kitchen with functional hot water. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee use the handwash sink to fill up a container of water to be dumped into the steamtable. CDI - EHS intervened and provided education on proper usage of handwash sinks and how they are to remain for handwashing only.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the ice deflector and interior surfaces of the ice machine to have accumulations of black grime. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure - Observed the interior surfaces of the microwave on the cookline to have accumulations of food debris/splatter.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of macaroni & cheese to be in the tabletop steamtable at temperatures of 125-131F. PIC stated that it had not been in the steamtable for longer than 45 mins. CDI - PIC rapidly reheated to 165F in the oven. 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 large plastic containers of macaroni salad, rigatoni noodles and spiral macaroni noodles to be at temperatures of 44-47F in the 2 door lowboy across from the oven. Refrigerator was observed to be at an ambient temperature of 45F. Insert containers were composed of thick plastic and the items found out of temperature were thick/dense. Other items in the refrigerator such as pasta salad and Reggie sauce (marinara & cream cheese base) were observed to be at 41F despite the ambient being at 45F. Out of temperature items voluntarily discarded and items found at 41F were moved to the WIC at the time of the inspection. Ambient temperature observed to not go below 45F during the entirety of the inspection. 3 day VR to observe repair/continued compliance. 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 a bulk container of sugar to be stored directly on the floor in front of the dry storage rack adjacent the oven. PIC stated they do not use the sugar and do not need the bin anymore. CDI - PIC voluntarily discarded sugar and bulk container.

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 the ice scoop to be stored directly on top of the ice machine, without any barrier protecting it from contamination. CDI - Ice scoop cleaned and placed in a cleaned bin.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to the WIC to be falling off of the door at the time of the inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed multiple cutting boards to have heavy scoring and staining on their surfaces, rendering them no longer easily cleanable. CDI - PIC voluntarily discarded both cutting boards.

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 the interiors of the opentop refrigerators to have accumulations of food debris/grime. REPEAT. - Observed the dishwasher racks to have heavy accumulations of black grime on their surfaces.

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 the ceiling tiles and ceiling vents to have accumulations of dust/debris.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection. Manager on site stated they are online and he had no way of pulling them up at the moment. CDI - EHS provided a written employee health agreement and on-site employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed the kitchen employee remove a container of Reggie sauce (marinara and cream cheese based sauce) from the oven that was being reheated from a bulk batch in the WIC and the temperatures were observed at 125-182F. Employee stated that they were not going to continue reheating and it was ready to be placed in the steamwell. CDI - Employee stirred the contents and placed back into the oven to continue reheating. Observed at 171-194F after additional reheating.

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 an opened package of white American cheese in the WIC that was not provided with a date mark. PIC stated it had come on the truck yesterday and was opened last night. REPEAT. Improvements noted from previous inspection. PIC informed if the issue continues then an RCP will be implemented. CDI - PIC date marked item. - Observed one insert container of mashed potatoes with the incorrect date on the date mark. Date showed 2/13 but was prepared yesterday (2/12). REPEAT. CDI - PIC corrected date mark. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle of dish detergent stored on a shelf above the cook line prep tables. Chemical bottle was a Laos stored next to seasoning containers. CDI - PIC moved to lower shelf.

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 a bottle of ranch in the cook line open top and several small insert containers of spices and seasonings to not be labeled as to their contents.

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 the exterior surfaces of the cookline oven, fryers, refrigerated drawers and the ice machine to have accumulations of food debris/dust/grime. REPEAT. - Observed the interiors of the cook line refrigerated drawers, 1 door lowboy freezer, microwave, and open top refrigerator to have accumulations of food debris. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to not be dispensing any sanitizer solution and was testing at 0ppm. Sanitizer bucket was discovered to be empty. CDI - PIC changed sanitizer bucket and after being primed the machine tested at 150ppm chlorine. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a large amount of the insert containers that were stored as clean on the clean dish rack adjacent the 3 compartment sink to have sticker residue and food debris. REPEAT. CDI - PIC placed contaminated dishes at the dishwashing area to be W/R/S. PIC stated that if they are unable to remove the sticker residue then they will replace the pans which have sticker residue. 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 a metal bowl containing a Caesar salad stored on top of the insert containers in the cookline opentop refrigerator at a temperature of 47-49F. 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 .

3-501.18 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 container of diced tomatoes with a date mark of 10/4-10/9, a plastic container of shredded romaine lettuce with a date mark of 10/1, and a container of feta cheese with a date mark of 10/2 in the cookline opentop/lowboy refrigerator. REPEAT. CDI - PIC voluntarily discarded all past date items. - Observed a container of marinara sauce in the cookline 2 door lowboy with a date mark of 10/12-10/15. PIC stated that it was from the night before and they had asked another employee to “date it for the 12th” and didn’t realize that they had put the start date for 10/12 and not the discard date. CDI - PIC corrected date mark on marinara sauce. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed the only thermometers on site to be thick probed dial thermometers, which did not allow for the accurate measurement of thin foods. PIC ordered new thermometers at the time of the inspection and stated they should be delivered over the weekend. 10 day VR to observe compliance.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous fruit flies/flying insects throughout the kitchen. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of cooking oil to be stored directly on the floor and beneath the 3 compartment sink, directly adjacent to the drain lines. CDI - Cooking oil moved.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to not be functioning properly. Facility makes the sanitizer solution for the wiping cloth buckets using bleach as the dispenser has been broken for a while as per the kitchen employee. EHS observed properly concentrated bleach wiping cloth buckets. PIC contacted Ecolab for the repair to the dispenser during the inspection.

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 the exterior and interior surfaces of the equipment/refrigeration throughout the kitchen to have accumulations of food debris/grease/grime. Equipment includes the cookline refrigerated drawers, cookline opentop/lowboy refrigerator, cookline 2 door lowboy, racks in the WIC, and cookline microwave. 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 the floors in the WIC and the walls surrounding the dishwasher/pre rinse sink to have accumulations of food debris/black grime. REPEAT.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food certification. 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 several containers stacked clean, with residue and with sticker residue, stacked so that the sticker residue was touching the inside, food contact surface, of the next container. CDI Items placed back into dish area. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black growth on white plastic in ice machine. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy build up and debris on inside of microwave cavity. Clean with more frequency.

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 pimentos with date marking 5/31, and cooked turkey in container labeled Philly meat marked 2/27. CDI both items discarded. Observed overall improvement of date marking and discarding after 7 day expiration. Reduction to 1/2 points. 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 squirt bottles of liquid with no label. Label. Repeat no escalation of points, observed improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer at 0 ppm quat, refilled, still testing at 0 ppm. CDI switched to bleach.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean containers wet nesting. Pyramids stack until completely dry, then stack.

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, front of equipment, inside reach in coolers and freezers throughout facility with food debris, dust, residue. 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 splash, debris and build up, especially along edge of floor and on walls throughout prep area. More frequent cleaning is required. Repeat

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed can of pimento peppers with no date mark, in can, with growth on peppers. CDI PIC voluntarily discarded. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers stacked clean, with residue and with sticker residue, stacked so that the sticker residue was touching the inside, food contact surface, of the next container. CDI Items placed back into dish area. 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 , 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 sauce with dairy and cooked vegetables holding above 41F that was prepared yesterday and was placed, and remained in WIC since made yesterday. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 pasta salad, cream cheese, and feta, hotdogs with no date mark. CDI Pasta salad made yesterday and hot dogs were date marked, cream cheese and feta were voluntarily discarded. 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 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 several items held in use past expiration date. Observed cooked chicken wings with incorrect date mark. CDI Chicken wings were properly date marked. Pimento cheese (1/16), mozzarella ( 1/17) were voluntarily discarded. 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 .

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 squirt bottles of liquid with no label. Label. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items in WIF stored on the floor. Store 6 inches above.

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 container of salsa with small cup as utensil. Utensil does not have handle. CDI PIC removed. Improvement form last inspection, no increase in points.

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, front of equipment, inside reach in coolers and freezers throughout facility with food debris, dust, residue. 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 splash, debris and build up, especially along edge of floor and on walls throughout prep area. More frequent cleaning is required. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with food certification. New Permit, have 210 days from issuance of permit on 3/20/24 to have employees certified. Anytime kitchen is operating, someone with food certification must be present. The facility has until October 17, 2024 to obtain food certification. 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 priority item violations, no food certification, and did not know the signs or symptoms or all of the reportable food borne illnesses. CDI EHS emailed health employment agreement and gave poster. PIC printed out health policy employee agreement.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed roasted red peppers from 7/30 with heavy growth. CDI PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with sticker residue stacked so that the sticker residue was touching the inside, food contact surface of the next container. Observed residue on inside of container stacked clean. CDI Items placed back in dish area for re wash. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed residue on thermometer probe. CDI probe was cleaned and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed heavy debris, residue and splatter on inside of microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of slice cheese and shredded cheese in flip top holding above 41F with no known last time items were 41F and below. CDI PIC voluntarily discarded. 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 Mulitple items prepared days prior with no date marking. VR required. 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 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 item past expiration date still held in service. Mac and cheese, 8/28, marinara, 8/28, noodles 8/20, roasted red pepper 7/13. CDI Items voluntarily discarded. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed only advisory not disclosure. Will require menus to be reprinted with disclosure. Full advisory and disclosure should read: * These items may be served raw or undercooked. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs increases the risk of foodborne illness. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed all proteins asterisked on menu. Only items that may be undercooked (I.e. eggs, hamburgers, steak) will be asterisked. VR required.

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 bottle of oil with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of dry pasta and cooking oil stored in direct contact with floor. All food must be stored 6 inches above the ground.

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 multiple containers of TCS food with single use cups with no handle as scoop. Use utensils that have handles that are stored above food in container.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink and hand sink fixed to the wall with no sealant. Sealant is needed on any equipment affixed to the wall.

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, front of equipment, inside reach in coolers and freezers throughout facility with food debris, dust, residue. Clean with more frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. Keep doors closed.

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 debris and build up, especially along edge of floor throughout prep area. More frequent cleaning is required.

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 two employee beverages stored on/above food preparation surfaces. CDI - removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shell eggs stored over cooked pasta. cdi reorganized 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 sanitizer dispenser at 3 compartment sink unable to produce qac sanitizer( bottle empty) CDI- switched to bleach and made to 100ppm 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 pans of cut leafy greens and multiple sliced cheeses cold held above 41F. cdi- removed to cool 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 observed multiple tcs foods without date marks. cdi- 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 . 3-501.18 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 salsa past date mark . cdi- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of clear cleaning solution cdi- discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple soiled wiping cloths stored on cutting boards. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket of sanitizer stored on floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed soiled wiping cloths in sanitizer with concentration below 50 ppm qac

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no test strips for qac at 3 comp sink.