FOXCROFT WINE CO BIRKDALE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw oysters stored above ready to eat crab cakes in the walk in cooler. CDI- PIC corrected storage order. -0- 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 EHS observed facility utilizing chemical dish machine to sanitize dishes with a sanitizer concentration of 0ppm. Bar dish machine was offered as an alternative however, EHS observed the dish machine behind the bar is not functioning properly - does not reach a final rinse of 180F and 160F on a irreversible registering thermometer and has 0ppm of chlorine. Ecolab representative has been contacted and will be onsite within the hour. If tech is unable to repair the kitchen dish machine then the facility must switch to all single service use/single service items, if facility is unable to do this then they will be required to close. EHS will make a return visit to verify that the unit has been repaired. 3-day VR. **REPEAT** -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed multiple plastic containers with visible sticker residue present. Dishes were stacked so that the sticker residue is touching the food contact surface. CDI- Dishes have been taken to dish area to be w/r/s. 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 .

3-501.18 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 the following items being held beyond the 7-day date marking allotment; cooked chilis (6/18), caramelized onions (7/31), cooked bacon (8/1), garlic oil (7/22). EHS observed cut cabbage with no date mark held in the walk in cooler. CDI- PIC voluntarily discarded all items that were held beyond 7 days. EHS allowed PIC to date mark cabbage as they were present during its prep the day prior. **REPEAT** -3- 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 (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 EHS observed facility thawing product in sink with water at 79F. CDI- EHS provided education and PIC added ice to the water to reach temperatures of 70F or below.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving in walk in cooler with visible food debris present. More frequent cleaning is recommended. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed establishment unable to provide written procedures for V&D procedures. CDI- EHS provided V&D handout. For more information 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 dish machine at 0ppm during inspection with dishes being actively sanitized. CDI- PIC was able to prime unit, concentration read 200ppm. EHS confirmed. Ensure dish machine is functioning properly at all times when dishes, utensils, and equipment are to be sanitized. 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 container of raw chicken temping at 46F in cold draw on cookline. CDI- PIC removed item to rapidly cool. 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 two containers of au jus originally prepped on 12/7 and 12/8 in WIC. CDI- PIC voluntarily discarded items. *REPEAT* points not escalated due to improvement in severity of items maintained outside of 7-day parameters. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed upper area of can opener blade with rust accumulation. VERIFICATION REQUIRED on or before 12/25, PIC removed item to be discarded and blade replaced.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution maintained unclean at 3-comp.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by trash cans holding fan, handsink blocked by cart holding box of potatoes being prepped. CDI- PIC removed items blocking both sinks. Ensure handwashing sink are accessible at all times. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed unmarked spray bottle stored in handsink at end of prep line by standing 2D unit. CDI- PIC removed items from sink, EHS discussed handsink usage.

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 cream held in flip top and garlic/oil mixture in WIC dated 6/28, cut tomatoes in WIC dated 6/29. CDI- PIC voluntarily discarded items. Observed plastic pans of portioned cooked noodles without a date in flip top. CDI- PIC stated items were prepped on 7/4 and applied correct dates. Observed tomato sauce dated 6/28, PIC stated this is date item was prepped then frozen, item had been thawed 7/5. CDI- EHS discussed updating procedures of date marking to reflect correct date parameters, PIC applied second date mark to container. 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 no labeling of chemicals held in spray bottles stored throughout establishment. CDI- PIC stated items held sanitizer, applied correct labeling.

4-501.11 Maintain equipment in good repair. Observed gaskets of low 2D RIC torn, ripping, in need of repair. Repair or replace.

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 heavy dust buildup on fan being used on prep line blowing directly over food storage and prep areas. Observed food residue accumulation at top of dish machine. Increase cleaning frequency.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground pork thawing, partially submerged, in water with a temperature of 57F. Approved thawing methods include thawing as part of the cooking process, thawing under refrigeration, and thawing completely submerged under running water with a temperature of 70F or below. CDI - Water from faucet was turned on to completely submerge ground pork. -0.5 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC did not provide letter of guarantee for salmon served undercooked. CDI- Letter of guarantee obtained from supplier.

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 Obsevred container of cooked pasta with 6/24 date mark and is past 7 day hold time. CDI- voluntary discard by PIC. 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 .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoops stored on top surface of ice machine which was soiled.