STARLIGHT ON 22ND

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to reach 160F. PIC stated manufacturer instructed establishment to calibrate via area behind front panel below door. Establishment does not use multiuse eating equipment or utensils, but uses dish machine for bar glasses. CDI- Establishment to complete wash and rinse step with dish machine and sanitize with quat solution. EHS will follow up with establishment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed establishment without food thermometer. VERIFICATION REQUIRED on or before 7/10. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 handles of cold holding equipment needing to be cleaned.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan. CDI..EHS left plan with facility For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in dump sink. CDI EHS instructed the employee to use the approved handwashing sink

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 cavity of microwave with visible food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half and half above 41F.. CDI half and half was 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 .

3-501.17 (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). Observed half and half opened more than 2 days ago. CDI. Half and half was voluntarily discarded. 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 half and half opened more than 2 days ago. CDI. Half and half was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in unisex restrooms.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM certification. No points taken until 210 days after permitting date. - 0 - For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed slight fuzzy white and blue buildup on spout of half n half. CDI - Half n half voluntarily discarded. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed few boxes of drinks stored directly on the floor. Maintain items at least 6 inches off of the floor at all times. - 1 -