DAILY, THE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cloth being stored in hand sink near reach in freezer. CDI: Items were removed.

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 a large container of queso at 85F after more than 2.5 hours of cooling. CDI: Item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed blue cheese, blue cheese dressing, ranch, cut lettuce, deviled egg mix, shredded cheese and roasted corn above 41F inside prep top unit closest to reach in freezer. Items in left side of unit were above 41F, items on right side of unit were 41F Ambient air of unit was 45F. Above temperature items were voluntarily discarded. Items at 41F were relocated to other refrigeration. VERIFICATION REQUIRED. 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed insect bite solution being stored on sheet pan above items for use in the facility. CDI: Items were relocated.

REPEAT 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 queso cooling in large deep container inside walk in cooler, while not being stirred. Observed pimento cheese cooling at a rate of 0F/min inside walk in cooler inside container covered in saran wrap. CDI: Pimento cheese was placed inside an ice bath, queso was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed salad bowl being stored inside bulk container of panko. Observed plastic spoon being stored in seasoning with handle down.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar dish machine recorded at 0ppm chlorine. Bucket was empty. Bucket re-filled and machine primed to record 100ppm. REPEAT. Facility must use strips to test machine and assure it is working. CDI. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken. Facility is par seraring chicken breast to 145F, cooling and finishing. Facility does not have proper procedures for par cooking. CDI - Discarded. Facility will cease par cooking.

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 Sausage links cooling in reach in cooler. Cooling rate was 0. Sausage moved to WIC for proper cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Oil bottles unlabeled. Label.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bar machine recorded 0ppm sanitizer. CDI - Primed on site and tested 100ppm. REPEAT. Test machine before using to assure it is working. 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. Slicer dirty and in need of cleaning. CDI - Cleaned on site. 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 Pasta in flip top cooler recorded above 41F. CDI - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two sanitizer bottles near bar not labeled. CDI - Discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. A few food containers not covered. Keep covered with lids/wraps.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at bar recorded 0ppm chlorine. EcoLab called. Facility has 2 other machines they can use in meantime. 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

3-501.18 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 Pimento cheese recorded with a date of 4/18. CDI - Incorrect date. Product discarded. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Grilled chicken and andouluine sausage observed with no date. CDI - Dated. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One low sanitizer bucket observed. CDI - New Bucket filled.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures on site. CDI - Provided and explained on site. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Back handsink blocked by white tub. CDI - Tub moved. Keep access to Handsink clear.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Entire flip top cooler recorded above 41F (see chart). CDI - All items discarded. Called placed for repair. EHS will follow up on unit and facility will work off other units in meantime. 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 .

3-501.18 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 Ham dated from 1/18. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee prepping with no hair net or beard guard.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Open cup of coffee stored on shelf near canned goods.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Drainer basket stored in handsink. CDI - Removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Two dish machines recorded 0ppm chlorine. CDI - Buckets refilled for new buckets and machined primed - both machines recorded 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 Lettuce and pasta recorded above 41F, CDI - Overstacked. 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 .

3-501.15 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 Melons cooling in large tub. Spinach dip cooling in deep pan with wrap. Pasta cooling in large tub. CDI - Cooling methods adjusted. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers.