CHIEF'S COCKTAIL BAR

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean. CDI- PIC removed item to be cleaned and sanitized.

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 pimento cheese and French onion dip originally prepped on 1/21. CDI- PIC voluntarily discarded item. *REPEAT* 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 .

4-601.11(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 gaskets of prep units with food debris and residue accumulation. Increase cleaning frequency. *REPEAT*

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. CDI EHS left plan For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked with brooms and dust pans. CDI.. Items were moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy cream above 41F.. CDI.. Cream was discarded..REPEAT EHS didn’t escalate points since it was only one 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 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 heavy cream without date. Unsure when container was opened.. CDI..Items were was discarded 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 heavy cream without date. Unsure when container was opened.. CDI..Items were was discarded EHS didn’t escalate points. Only one item not dated, much better from previous inspections. 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 . 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 bottles of sanitizer not labeled. CDI.. bottles were labeled

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed strainer mesh not intact. CDI..Strainer was voluntarily discarded.

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 bottom of RIC in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. observed PIC Kayleigh Unable to provide food safety certification. Based on NC DHHS recommendation no point. For more information on becoming a certified food protection manager 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 facility unable to provide written procedures for vomitus diarrhea event. CDI coached. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. observed multiple employee beverages, stored on food, preparation table and kitchen.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff member, assumed from bar staff, enter kitchen and wash hands and immediately contaminate hands on handles. CDI coached; hands re-washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed staff member, assumed bar staff enter kitchen, Don single glove to obtain ice cube without first washing hands in the kitchen CDI coached

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed mixture of spinach or kale, cream cheese, and feta cheese in bottom of prep unit one unopened at 41°. The other one opened and being worked from at 60° observed pimento cheese being worked from at 45°. CDI coached 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 open container of pimento cheese, House made containers of cream cheese, feta cheese and either spinach or kale and open bag of fully cooked bratwurst not date Mark CDI allowed to date Mark 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observe spray bottle unlabeled with clear solution inside. Food employee stated he believed it was sanitizer. Tested positive for quad. CDI disc

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . facility unable to provide thin diameter probe in order to test TCS foods to ensure proper cold temperatures. VR.

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 containers of what appeared to be spices unlabeled. PI stated one with sugar and the other was salt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of oranges stored on the floor in the kitchen

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth, stored on food, contact surface and not in proper Sanitizer 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soil, dry, wiping claws on food prep surfaces as well

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 observe facility sanitizing utensils using a high temp dish machine. PIC unable to produce thermometer capable of registering a maximum temperature during the rent cycle. VR.