OLDE MECKLENBURG BREWERY CLT AIRPORT

4-602.11(E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink residue build up in ice machine. Please clean and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pickled Cucumber and Onions, Diced Tomatoes, Sliced Provolone, Pico De Gallo, Guacamole, and Potato Salad above 41F in both Flip Top Units, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

*REPEAT* 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. *Observed - Multiple Squeeze Bottles and shakers without labels to easily and properly identify substances within. *CDI - PIC labeled items.

*REPEAT* 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 Pork stored above Raw Cod in CH Grill Drawers. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. *Observed - Dry Rub seasoning shaker and squeeze bottle for Caesar dressing. *CDI - PIC added labels to items.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to reach proper sanitizer concentration. No dishes were done or being done during time of inspection. *CDI - PIC found that tube had plastic piece fall off and corrected the issue. Sanitizer then able to reach proper sanitizer concentration.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cell phone stored on clean dish shelf above and next to clean dishes. *CDI - PIC removed items and placed them into designated area.

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 Pork above Raw Fish in CH Grill Drawers. *CDI - PIC reorganized Grill Drawers correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine sanitizer concentration test at 0ppm. *CDI - PIC contacted maintenance guy to repair machine. Dish Machine sanitizer concentration testing at ppm. 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- *Observed - 2 metal containers with food debris and 1 Metal Container with tape residue stored clean. *CDI - PIC placed items into dish area to be washed, rinsed and 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Corned Beef Hash and Raw Floured Pork above 41F, after cooling parameters were missed. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Knockwurst, Bratwurst and Jalapeño Sausage above 41F in Left Make Table CH Drawers. *CDI - PIC voluntarily discarded items. 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 (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). *Observed - Hot Dogs without date mark. PIC unsure when items were removed from package. *CDI - PIC voluntarily discarded item. 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 .

*REPET* 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 - Corned Beef Hash and Raw Floured Pork above 41F, after cooling parameters were missed. *CDI - PIC voluntarily discarded 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 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. *Observed - Small Metal containers wet stacked on left clean dish rack.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine at 0ppm when being used to sanitize multi-use dishes. PIC stated work order as been placed since yesterday. *CDI - Head of Maintenance arrived and corrected issue within 20minutes. Sanitizer tested above 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Diced tomatoes with a label stating item was prepped at 8:52AM in 2 Door RIC above 41F. *CDI - PIC voluntarily discarded item as it missed the 4 hour window. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cooked Peppers and onions blend held hot in Steam Table below 135F, see temp chart for details. *CDI - PIC voluntarily discarded items. Due to severity and Improvement from previous inspection points deducted remain the same. 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- *Observed - Establishment holding Sliced Cheeses on TPHC without written procedures. *CDI - EHS emailed PIC written procedures to print fill out and maintain onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Plastic lidded container densely packed with diced Tomatoes in 2 Door Standing RIC. PIC states normally having no issues with cooling from ambient in this cooler but will use WIC moving forward. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without proper hair restraint. *CDI - Employee put on hair net.

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. *Observed - Employee phone and earbuds case stored directly on clean dish rack above clean dishes. *CDI - PIC trained employee and relocated items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter at 117 F above flat top grill. Also observed hot sauerkraut between 117 -142 F above the grill as well. CDI, both items discarded by PIC. Establishment will switch to margarine and will keep sauerkraut cold until served. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked together on the clean utensil rack. Air dry these items before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large cutting board with deep crevices and collecting residue. Replace the damage cutting board. 4-502.11(A) Maintain utensils in good repair. Observed damaged tethers connected to the knives. Replace tethers as they become damaged.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide detailed information with regards to employee health policy. CDI- link and info provided. 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 PIC did not provide detailed information of written procedures for cleanup of V&D. CDI- provided link and info. 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 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Provide soap and towels for hand sink in the beverage station area. CDI- PIC states that sink is not in use by employees.

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 pork stored over raw fish on the speed rack in the walk-in cooler. CDI by rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce stored in prep cooler on cook line > 41F. Lid on cooler top had been removed. CDI- PIC placed lettuce on TPHC. TPHC will be used for chopped lettuce going forward per PIC. 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 Observed open package of sausage with date mark of 11-12. Observed bulk container of pickled onion in upright cooler with date mark of 11-10 CDI- voluntarily discarded 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution testing over maximum level. CDI- PIC diluted sanitizer to correct concentration. PIC stated that service repair has been called in correct dispenser for sanitizer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in improperly concentrated sanitizing solution.