POSTINO WINE CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cheese fondue and marinara sauce held in hot box below 135F (see temp chart). PIC stated items were re-heated at 12pm. CDI - PIC removed items from hot holding and instructed food employee to reheat items to 165F. (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 .

3-501.18 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 items(cut chicken, whipped feta, diced feta, and mozzarella) make units without any date marks present. This included items in reach in compartments as back ups. EHS advised if the intent is to hold items beyond 24 hours, items shall be date marked appropriately. PIC stated items came from WIC and the containers have dates in WIC. PIC depending on how much is left at the end of the day some items are retained, some are discarded. CDI - EHS verified dates in WIC and allowed PIC to date items appropriately. (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 chicken salad and diced tomatoes cooling in WIC, tightly wrapped and covered with plastic lid. EHS observed one degree change after 35 minutes of cooling for chicken salad and 4 degrees of change for dice tomatoes. EHS determined both rates inadequate for cooling (see temp chart). EHS provided education. CDI - PIC removed plastic covering and lid and stirred product to promote fast cooling. EHS verified adequate cooling rate prior to ending 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wiping cloths being held in sanitizer at 0ppm. When EHS and PIC went to three compartment sink to verify, PIC observed hot water was on to the sanitizer and stated that is most likely the cause. CDI -PIC instructed food employee to discard all sanitizer and re-fill all in use containers. (0)

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 containers stored as clean stacked on each other still wet. EHS advised to stagger dishes to allow for adequate air drying prior to storage. REPEAT. (1)

4-502.11(A) Maintain utensils in good repair. EHS observed wooden charcuterie boards stored above three sink in disrepair. EHS observed boards chipping on the edges with the seal worn off from the wood causing an absorbent area on the food surface. EHS advised during last inspection to remove all wooden boards that were chipped or whose seal had worn off. PIC stated facility will address this issue prior to next inspection. REPEAT. (0.5)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed produce being stored above RTE foods. EHS advised to rearrange storage order or wash produce prior to storing above RTE. CDI - PIC rearranged storage order. No contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two spray bottles above can wash area unlabeled. EHS advised to label all working containers of chemicals so that they can be easily identified. CDI - PIC labeled spray bottles. (0)

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 pomedora sauce and steak and chicken skewers cooling in WIC. EHS observed pomedora sauce uncovered on speed rack and cooling in medium sized pan. EHS observed no active stirring during cooling process and observed an inadequate cooling rate (see temp chart). EHS observed steak and chicken kabobs cooling in WIC covered tightly with plastic wrap and lids. EHS observed no temperature change during inspection. CDI - EHS instructed PIC to stir pomedora sauce actively to ensure adequate cooling and to remove the plastic wrap and lid to the kabobs to facilitate sufficient air flow for cooling. 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 .

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 stored cleans stacked wet. EHS advised to stagger dished to allow for adequate air drying. PIC stated education has been provided to staff on this matter and EHS observed a prep table being used to air dry. CDI - PIC staggered all pans to allow for air drying prior to stacking. REPEAT. (0.5)

4-502.11(A) Maintain utensils in good repair. EHS observed facility using wooden cutting boards for charcuterie’s. EHS observed some cutting boards beginning to chip and observed some unsealed due to wear and tear. EHS advised that the cutting boards shall be maintained in good repair, free of chips, and sealed to prevent absorbency. CDI - PIC removed cutting boards from service. (0)

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. EHS observed speakers stored on food contact surfaces of equipment on make line. EHS advised to remove speakers, and store in an approved area away from potential contaminations and labeled. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans with food residue present on the interior or sticker residue present on the outside surface. EHS observed back of deli slicer blade soiled with food residue. CDI - PIC removed soiled equipment and moved to dish machine to be wash, rinsed, and sanitized. 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: 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 Observed spinach dip and chicken soup in hot box under 135F. CDI - PIC voluntarily discarded foods. (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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC unable to provide documentation for TPHC procedures. PIC able to explain the process correctly but could not produce documentation on the procedure. CDI - EHS provided PIC with TPHC form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 Brussels sprouts and bruschetta mix without time stamps stating when time began. CDI - PIC labeled items for correct start/end time. REPEAT. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed items held on time marked to be discarded at 3pm. EHS observed items still in service at 3:45. CDI - PIC voluntarily discarded items. (1.5)

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 numerous items in make units above 41F. These items were above 41F due to not being cooled properly before being moved into make units. PIC stated correct cooling methods is to utilize sheet trays and cool with open container in WIC until under 41F, then product can be moved to WIC. PIC provided EHS with cooling logs as well that food employees are required to fill out during the cooling process. EHS observed tomato sauce cooling in WIC in deep metal containers at an inadequate rate. CDI - PIC portioned tomato sauce into smaller containers and will stir until cooling is completed. PIC removed all TCS foods actively cooling in make units to be cooled in WIC open until 41F is reached. All TCS foods found above 41F were still within 4 hour cooling window verified by PIC. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies inside dining area of facility. Facility has garage doors open with fly fans on. (0)

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 clean pans and bowls being wet nested. Ensure equipment is stored in a position to allow for air drying. (0)

4-501.11 Maintain equipment in good repair. Observed gaskets on WIC torn. Replace. (0)

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 chicken and beef skewer containers beside each other in cold drawer. CDI- PIC lids beef to protect against cross contamination from poultry. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on back of meat slicer and multiple containers stored as clean. CDI- Employee re-washes and sanitizes 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: 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 .

3-501.19(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 TCS foods in first flip top up on kitchen entrance without time label. CDI- PIC labels entire unit for time. All TCS items in fliptops are held on TPHC.(-0)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket with wiping cloths on bottom rack of prep top directly beside working spice containers. CDI- PIC relocates sani-bucket away from food containers. (-0)

REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring, no longer able to be sanitized fully. PIC states they will remove boards from service as soon as possible. (-0.5)

REPEAT. 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 black residue on non-food contact portion of ice machine. Increased cleaning frequency is advised. (-0.5)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed cook line employee date mark food and then remove old gloves to begin donning new pair, without first washing hands. CDI- Employee washes hands. (-2)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and steak kabobs 47-49F inside cold drawer beside cook line, and top layer of mozzarella in fliptop closest to kitchen entry door at 43F; bottom layer observed at 41F. CDI- PIC states raw meats were brought to drawer from WIC this morning, and returns them there for rapid cooling. All other cold drawers in unit observed to hold TCS foods at 41F and below. Facility should not store items in the cold drawer until it can be confirmed able to hold foods at 41F or lower. Top layer of mozarella voluntarily discarded. EHS warns against overfilling containers at fliptop. (-3)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets with wiping cloths at 0PPM quat. CDI- Employee refills bucket to 200PPM quat. EHS advises staff to use test strips to determine the concentration is proper. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with stains and deep scoring, no longer able to be cleaned and sanitized. Resurface or replace 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. Observed multiple employee beverages, dust, and residue on top of chemical dish machine. Alternate storage of employee beverages and increased cleaning frequency is advised. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade and food debris on several metal containers stored as clean. CDI- PIC relocates items to warewashing for re-cleaning and sanitizing. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced prosciutto and fresh mozzarella in fliptop 1 at 47F, and dairy items (oat milk, creamer) in bar lowboy at 50F-54F. CDI- PIC adds prosciutto and mozzarella to others in fliptop already held on TPHC, as well as milks at the bar. Cooling log demonstrates items recently temped at 41F, and can be labeled for TPHC safely. EHS advises the PIC that one time label will suffice so long as all relevant TCS items are listed on that label and began TPHC at the same time. (-1.5)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in recyclable dumpster at shared garbage disposal area. EHS advises a replacement be requested at the earliest opportunity. (-0)