PAPAS HOUSE BEER AND WINE

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 2 ziplock bags of pre-made sandwiches in prep area RIC date-marked for 5/7 and multiple food items in prep RIC and standing 2-door RIC with date-marks of 5/13. EHS inquired PIC about date-mark procedure, it was stated that all the food was prepped yesterday 5/19 and placed in the same containers/ziplocks without removing previous labels. CDI - PIC voluntarily discarded 2 ziplock bags of pre-made sandwiches from 5/7 and created new labels for all other incorrectly dated TCS food items. EHS spoke to PIC about not re-using ziplocks bags that previously held TCS food items and maintaining date-marking good practices.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle below hand wash sink with manufacturer’s label missing. PIC identified liquid contents as sanitizer that was dispensed from their wall mount. CDI - PIC created and placed identifying label.

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 1 bag of clean linens stored directly on the floor next to standing RIC in hallway. CDI - Clean linens were re-located off floor.

4-903.11(A)(C) Store single-use and single-service articles 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 1 package of napkins intended for customer use directly on floor next to storage rack. CDI - Napkins were elevated to available dry storage shelving.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). House -made chimmichurri with fresh garlic and olive oil not date marked in squeeze bottle. Heavy cream not date marked. Back dated to 11/29. CDI Contents 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: No thermometer to measure hot water sanitizing temperatures of items going thru cycle. Obtain within 10 days. Send photo of thermometer or high- temp test strips to 704-621-0336 within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Management could not confirm that employees have been informed of reporting responsibilities for certain illnesses and symptoms. CDI- sent facility compliant form for training. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing food without hair restraint.

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 : Cut Brie not date marked. Commercial hummus not date marked. CDI- both voluntarily discarded. Portioned Tzatziki and portioned hummus not date marked. Facility will determine how these will be date marked and report back to inspector by Monday 12/16. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Staff coat in contact with Wonder bread wrapper, non-retail food stored among retail food. Separate employee food from retail and label as such.