OLDE MECKLENBURG BREWERY BALLANTYNE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed low temp dish machine unable to properly dispense sanitizer during full wash cycle. PIC stated new container of sanitizer had been recently opened leading to a potential oxygen bubble in the line. CDI - After repeated full wash cycles, PIC was able to observe proper concentration of sanitizer. PIC has contacted chemical technician who arrived onsite during inspection to verify repairs. 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. EHS observed numerous pans with residue present on the interior surface of pans stored clean. EHS observed sticker residue present on clean pans stacked on each other. EHS provided education and stated sticker residue shall be removed to prevent contamination when stacking pans together. CDI - PIC removed all pans with residue to three compartment sink to be washed, rinsed, and sanitized. (0) 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. EHS observed large container of Mac and cheese in WIC above 41F (see temp chart). PIC stated that Mac and cheese was prepared yesterday and cooled in WIC in large container. EHS observed thin film accumulating on top of Mac and cheese; PIC stated food employees did not stir product enough to facilitate proper cooling. PIC stated this is a procedure that will need to change for long term compliance. PIC mentioned utilizing smaller pans and ice wands to facilitate quick cooling. PIC confirmed mac and cheese had been in WIC since made yesterday. CDI - Due to missing cooling parameters, Mac and cheese was voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 EHS observed Mac and cheese cooling in very large cambro container, EHS observed Mac and cheese still above 41F from cooling yesterday. EHS provided education and alternatives for cooling for long term compliance. EHS observed a plastic lid on large container as well. EHS observed slaw in make until actively cooling from being prepared prior to inspection. PIC stated this is not the approved cooling method. PIC stated items should be stretched onto sheet pans, as thin as possible, to facilitate maximum air flow. PIC stated facility has cooling wands and will begin using those for mac and cheese, sauces, soups, etc. CDI - Mac and cheese was voluntarily discarded due to missing cooling window. PIC intervened and moved Cole slaw prior to obtaining cooling rate. EHS observed Cole slaw at 41F prior to end of inspection. REPEAT. (1) 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 (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. EHS observed thawed box of ROP salmon in WIC. Packaging on fish states items shall be removed from packaging once thawed. PIC was unaware packaging had this statement and stated facility will change process to accommodate this change. CDI - PIC removed all thawed salmon from packaging. (0.5)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies throughout kitchen area. Increase pest control to avoid accumulation of pests in facility. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed mixing bowl for salads stored in direct contact with lettuce after being used. EHS provided education. CDI - PIC removed bowl. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee rinsing personal coffee cup in hand sink. CDI - PIC instructed food employee to use three compartment sink. (0)

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. EHS observed Mac and cheese cooling in WIC form being prepared this morning. PIC stated Mac and cheese was prepared at 10:30am. EHS observed Mac and cheese above 70F at 2:00pm. CDI - PIC voluntarily discarded food due to missing cooling window. (0) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed bag of Mac and cheese in hot holding box under 135F. PIC stated it was cooked this morning and placed in unit after cooking process finished. PIC stated Mac and cheese had been in hot box for only two hours. EHS fried potatoes under heat lamp at expo window. EHS observed temperature under 135F, PIC stated these items are sold quickly and not left out for long. EHS advised to utilize TPHC in place of hot holding. PIC stated diced potatoes had been out under heat lamp for an under an hour. CDI - PIC removed Mac and cheese and diced potatoes, and reheated to 165F prior to placing back in hot box. (1.5) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed pasta overfilled in make unit held above 41F (see temp chart). EHS advised to reduce amount held in make unit and ensure items are stored below fill line. EHS observed sliced turkey, sliced ham, garlic/oil sauce, and diced ham held in make units above 41F. PIC showed EHS cold holding logs that had been filled out in the morning. EHS discussed cold holding procedures with PIC. PIC stated logs are filled by food employees daily and verified by Chef. EHS observed that temperatures taken this morning were above 41F, however, PIC stated employees did not notify PIC of any issues. EHS advised to verify temperatures with employees and provide education when needed for corrective actions. **EHS will continue to monitor cold holding, a risk control plan is not needed at this time. Facility has proper SOP’s and monitors temperature at a regular intervals. EHS has advised to increase the frequency of temperature checks. EHS observed a multitude of items under 41F during inspection. EHS observed temperature logs were not being completed during last inspection but observed logs completed and being maintained during this inspection. *** CDI - PIC voluntarily discarded items. 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 .

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) EHS observed multiple containers of deviled eggs in walk in dated beyond 7 days. EHS observed wings in single door reach in held beyond seven days. CDI - PIC voluntarily discarded items. (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 .

3-501.15 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 EHS observed larger container of Mac and cheese cooling in WIC in deep plastic container without being properly stored during the cooling process. Mac and cheese missed initial cooling window during inspection. EHS advised to split Mac and cheese into smaller containers and stir frequently to quickly cool Mac and cheese. CDI - PIC voluntarily discarded items. (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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacks of pans and cambros being wet nested stored as clean. EHS advised to stagger dishes to allow for adequate air drying prior to storing. (0.5) REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of pans with food residue present on the interior portion of pan or sticker residue on the outside. EHS observed scooper with food residue present on inside portion of spoon. These items were stored as clean. CDI - PIC removed equipment and placed at dish machine to be wash, rinsed, and sanitized. (0) 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)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed hamburger sliders and meatballs in hot box under 135F. PIC stated these burgers were for a catering event and made minutes prior to inspection. PIC stated event will last for three hours. CDI - PIC removed meatballs and reheated to 165F. EHS allowed PIC to utilize TPHC for hamburger sliders. EHS suggested utilizing TPHC for future events to avoid temperature holding issues. (0) 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 EHS observed raw chicken, potato salad, Rueben egg rolls, pizza sauce, sliced turkey and sliced corned beef above 41F during inspection. PIC stated pizza sauce, egg rolls, and corned beef was left in units over night. PIC stated line checks are conducted daily but one was not conducted for today. Line check requires staff to check temperatures every two hours. PIC stated potato salad, raw chicken, and fresh mozzarella was portioned and prepared at 1 pm. CDI - Pizza sauce, egg rolls, and corned beef was voluntarily discarded due to being beyond cooling windows . PIC removed raw chicken, fresh mozzarella, and potato salad and EHS allowed PIC to move items to WIC to finish cooling within four hours. REPEAT. (3) ** Facility has been out of compliance for cold holding on previous four inspections. EHS observed adequate managerial control and correct SOP’s in place and a very large amount of items being maintained. EHS will monitor cold holding and if compliance worsens a risk control plan shall be implemented** 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of pans being wet nested. These pans were stacked on top of each other without allowing adequate space to air dry. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with deep indentions on cutting surface creating an area that can no longer be effectively cleaned. CDI - PIC voluntarily discarded cutting boards. (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. EHS observed bottom of 2-door reach in covered in food debris. Increase cleaning frequency to avoid accumulation. (0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to all dumpsters. Keep doors closed and tight fitted to avoid pest entry. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash left on dumpster pad outside of dumpster. Observed minor food debris throughout dumpster pad. Increase cleaning frequency and keep waste in receptacle to avoid harborage of pests. (0.5)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink access at side corridor leading to walk in cooler. CDI- PIC moves trash can. EHS advises replacing tall trash can with smaller size that can fit beneath hand sink basin without causing obstruction. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef, raw beef sliders, and American cheese above 41F inside cold drawers above 41F. CDI- PIC moves items to rapid cool in WIC. EHS confirmed cooling back to 41F. PIC places work order for cold drawers and will not return TCS foods to equipment until repaired. (-3)

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 shredded cheese labeled for 05/31 in large RIC. CDI- PIC voluntarily disposes of cheese. 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 opened bag of spring mix undated in lowboy. CDI- PIC dates spring mix. (-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 damaged wire at several fryer baskets. CDI- PIC replaces baskets. (-0) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several prep top cutting boards with deep scoring. PIC states they will replace at earliest opportunity. (-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 food debris and spills inside several lowboys, on outer surface of coolers, and gaskets. Increased cleaning frequency is advised. (-0.5)

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 two employee beverages beside San-bucket with wiping cloths. CDI- PIC relocates beverages. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter at 93F on cook line. PIC states the butter was placed there within the last half hour. CDI- PIC to implement TPHC for butter on the link going forward. Butter is heated to 165F, labeled for time, and EHS provides temporary procedures, as well as template for their long term keeping. (-0) TPHC procedure template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled pesto sauce, 1000 island dressing, lime sour cream, halved cherry tomatoes, and one metal container of 1000 island dressing above 41F inside fliptops, lowboys, and at prep counter ice bath. CDI- EHS advises PIC on proper TPHC for use with dressings, and advises against the overfilling of containers or bottles for TCS items held cold. EHS directs staff to use thermometers to monitor items in cold holding to ensure they are holding at 41F and below. (-3)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed Head Chef wearing multiple wrist bracelets while engaged in food handling. CDI- EHS reminds Chef to remove bracelets. (-0)

REPEAT. 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 with blade on unclean portion of flip top, between counters. CDI- PIC takes knife to be cleaned and sanitized. States they will satire elsewhere in the future. (-0.5)

3 DAY VR. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed missing back-flow prevention device at mop sink near ware-washing. Replace within 3 days. (-0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee go from handling dirty dishes to clean dishes without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes over RTE onions in WIC. Observed unwashed asparagus stored over RTE produce in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 salmon stored under raw beef in WIC. -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 at sauce station and fry station above 41F. Refer to temperature chart. Observed ambient air of sauce unit at 49F. Per PIC, items were prepared today. **3 DAY VERIFICATION REQUIRED** -CDI- PIC placed items prepared today in WIC to cool back down and voluntarily discarded of items not prepared today. PIC to remove all TCS sauces from unit until repairs have been made. **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 .

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 cooked bacon and onions date marked 10/7-10/13, 2 containers of pulled chicken date marked 10/10 (discard 10/16) and housemade vegetable stock date marked 10/6 (discard 10/12). Observed items improperly date marked; heavy cream 11/17-11/23 & sausage in WIC date marked 10/13-10/25. Observed shredded lettuce, bags of sausages and crab meat with no date marks. Observed date labels fading/missing on sauces and other items in WIC on speed racks. -CDI- PIC voluntarily discarded items past date and items improperly dated and properly date marked items missing dates. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near door and near BOH kitchen area. -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 tongs stored under grill. -CDI- PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed burgers being hot held near grill area at 120F. PIC states that burgers are cooked then reheated to 165 once ordered. CDI PIC reheated burgers on grill to 165F and placed back into hot holding. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw burger patties being cold held in stove drawer at 50F. PIC states that employee just previously cut and placed burgers in stove drawer. CDI EHS advised PIC to placed patties in WIC to cool quickly to 41F. EHS also observed cut cherry tomatoes being cold held in standing reach in at 50F. Employee states that tomatoes were previously cut within the hour. CDI tomatoes placed in WIC to quickly cool to 41F. -1.5 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 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 EHS observed no date mark on house made dressings in salad flip top cooler. PIC states that dressings were prepared this morning. CDI PIC placed correct date mark on dressings. -0 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 .

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 EHS observed one dented can in dry storage area upstairs stored with non dented cans. CDI PIC removed dented can and relocated it to a separate area. -1 Point