VINTAGE WHISKEY & CIGAR BAR, THE

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 mozzarella cheese (1/5), squeeze bottle of pesto (12/21), and meatballs (1/6) all with improper date marks. CDI - PIC voluntarily discarded all items. 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 a squeeze bottle stored on the dish machine without a label. PIC stated it is dish detergent. CDI - PIC labeled container.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a stack of clean dishes stored in a bus tub directly on the floor.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in the kitchen starting to show bare spots of concrete and are chipped that need to be painted. Observed black buildup along walls above the can wash.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed heavy odor of cigar smoke through out food prep area. Implementation of better filtration system needed.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of antacids being stored directly on a flip top unit. -CDI- PIC immediately relocated the antacids. (1 pt)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF -Observed no employee health policy on premises. No training is provided for new employees on facility’s employee health policy. PIC could not name reportable symptoms or illnesses. -CDI- EHS provided poster and emailed the singable Employee Health Reporting Agreement. -REPEAT- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit and diarrhea plan cleanup procedures on premises. -CDI- EHS provided poster with written procedures. -REPEAT- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 mozzarella, pre-cooked meatballs, tre carne meat, pesto, and ricotta cheese stored in lowboy unit, held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. EHS discussed proper date marking rules per the food code. EHS and PIC reviewed the list of date-marking exempt cheeses and other items (deli salads, shelf-stable cured meats). 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 .

4-501.11 Maintain equipment in good repair. -Observed gasket in need of replacement in prep unit lowboy. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. Facility still within 210 day window to obtain certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site . CDI Provided poster and will email singable form. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility did not have written vomiting and diarrhea plan . CDI provided plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at hand wash in kitchen. Verification required. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink . Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made garlic in oil stored on countertop without temperature control. 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 .

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 Brie , hummus , spinach artichoke dip , and commercial spaghetti sauce opened with no date labels . 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility does not have thin probe thermometer for use in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on counter .

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep unit near three compartment sink.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer on site for verifiying temperature of dish machine.