NORA MACS TRADITIONAL IRISH PUB

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee working with raw chicken at fryer station. EHS observed food employee remove gloves and don new gloves to begin a new task. EHS intervened and provided education. CDI - PIC instructed food employee to wash hands. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink by three compartment sink blocked by stool, fan, and various items. CDI - PIC removed items from hand sink. (0)

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf EHS observed box of salmon in WIF does not match the supplier listed on parasite letter. US foods vendor arrive onsite during inspection and clarified vendor listed on letter is the company that ships the salmon to facility through US foods. EHS stated clarification needs to be made when the name on the container does not match the vendor listed on the parasite letter. CDI - PIC provided updated letter. (0)

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. EHS observed raw chicken stored over fish in make unit reach in area. EHS provided education. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS chicken buffalo dip and parsley cream sauce actively cooling in WIF. Food employee stated both items were finished and placed into unit at 11:30. EHS observed both items above 70F at approximately 2:30pm. EHS provided education. CDI - PIC voluntarily discarded items due to missing cooling parameter. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed sliced tomatoes in WIC above 41F. PIC stated the tomatoes were sliced at 9:10am. EHS observed tomatoes above 41F at approximately 2pm. EHS provided education. CDI - PIC voluntarily discarded food due to missing cooling parameter. (1.5) 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 EHS observed cut lettuce, cooked onions, and corned beef above 41F during inspection. PIC stated corned beef was checked at 10:30 and was at 38F. EHS verified temperature log. PIC stated items have not left make unit at any point today. CDI - PIC voluntarily discarded items. EHS will de-escalate points due to improvement. From previous inspections, EHS has observed numerous TCS items above 41F and has observed units in disrepair being used during service. EHS only observed three items above 41F during this inspection. REPEAT. (1.5) 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. EHS observed sauce bottles held on time during inspection. EHS observed time stamp available on white board but items were not listed on current TPHC procedure. PIC stated these items were placed into the walk in freezer to cool down for dinner service. EHS provided education. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed beer batter held on time during inspection. EHS observed no time stamp available for beer batter. PIC stated that the beer batter is often placed into reach in of make unit to cool down in between rushes. EHS provdied education. CDI - PIC voluntarily discarded beer batter, made new container, and correctly timed item on white board. REPEAT. (1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed two bottles of degreaser stored beside grill without proper labels. CDI - PIC added labels. REPEAT. (2)

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 EHS observed sliced tomatoes, buffalo dip, and parsley cream sauce cooling during inspection. Parsley cream sauce and chicken buffalo dip were cooling in WIF in deep metal pans. Sliced tomatoes were cooling in full container and cooling in WIC. From discussion with PIC, food employees will prepare these items and document time cooling begins, however, there are no temperature checks while these items are cooling. EHS provided education and also mentioned to stretch containers into smaller pans to facilitate quicker cooling. REPEAT. (1) 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed tongs in use for grill station being stored in sitting water at room temperature. EHS provided education. CDI - PIC removed tongs and placed into three compartment sink to be washed, rinsed, and sanitized. REPEAT. (1)

4-502.11(A) Maintain utensils in good repair. EHS observed plastic/rubber spatulas stored above three compartment sink. These utensils had melted handles and surfaces no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatulas. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with heavy scoring, EHS observed area on cutting board that are no longer smooth and easily cleanable. EHS provided education. CDI - PIC voluntarily discarded cutting boards. REPEAT. (0.5)

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. EHS observed items prepared yesterday above 41F. Temperatures have not been documented and cooling process was not monitored to ensure food cooled within time parameters. EHS observed these items cooling in WIC which was experiencing issues during inspection. CDI - Items were voluntarily discarded and facility voluntarily closed. (0) 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 EHS observed numerous items in WIC above 41F (see temp chart). EHS observed ambient temperature during quick walk through a at 46F, PIC stated no delivery had been received this morning. After quick walk through, EHS observed ambient temperature of WIC at 43F, within 15 minutes WIC dropped to 41F. EHS documented temperatures of TCS items in cooler and returned 30 minutes later to observe any changes in temperature. EHS observed ambient temperature of WIC at 46F, within 15 minutes WIC was back down to 41F. EHS observed items of TCS foods at the same temperature as it was 30 minutes ago. Each time EHS walked into WIC to observed ambient temperature, EHS observed unit above 41F. Sometimes the unit would cool to 41F, sometimes the temperature would remain at 43-44F. PIC stated temperatures were not taken this morning. Facility decided to voluntarily close, PIC contacted repair technician for repairs and placed closed sign on door. PIC went through WIC and voluntarily discarded TCS foods that were held over night and above 41F. PIC verified items made today and what time; PIC was allowed to move items prepared today within cooling parameters to beer WIC for time being. EHS observed all raw proteins under 45F, PIC moved raw proteins to beer cooler until unit can be repaired. EHS verified ambient temperature of beer WIC below 41F. EHS observed a few items in make unit near fry station above 41F (see temp chart), these items were stocked over the fill line and causing the temperature to rise. PIC voluntarily discarded items. Product disposition form filled out, facility will re-open after repairs have been concluded and the ambient temperature is observed below 41F. REPEAT. (3) 3-day VR required. ***Risk control plan will be implemented on return visit by EHS. Facility has been out of compliance for cold holding since opening; full point deductions documented on last three 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed no time stamps for mashed potatoes or grilled chicken held on time. CDI - PIC confirmed cook times with cooks and placed correct time stamp for each item. (0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed a few bottles unlabeled in facility containing cleaners. CDI - PIC labeled all bottles. (1)

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 EHS observed some items cooling make units from preparation and items in WIC cooling. EHS observed items in both areas cooling at insufficient rates during inspection. CDI - PIC moved items to freezer for quick cooling. Items were at 41F prior to end of inspection. (0.5) 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils on grill station in water under 135F (see temp chart). EHS provided education. CDI - PIC heated water to 135F. (0.5)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed pans being taken from dish unit and immediately stacked on top of each other. EHS observed numerous pans still wet and stacked this way throughout dish area. EHS provided education.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed three cutting boards with deep gashes or melted plastic present on cutting surface. CDI - PIC voluntarily discarded. (0)

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. EHS observed food debris and present in reach in compartments of fry station make unit. Increase cleaning frequency to avoid accumulation. (0.5)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous containers in the WIC without proper coverings. EHS advised once food has been cooled, it shall be be covered. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken wings, mashed potatoes, corn beef hash, and sliced corn beef in WIC above 41F. PIC stated truck order had arrived earlier this morning and was put away, and that the door to the WIC was left open. EHS advised to minimize the time the door is open to ensure ambient temperature can be maintained. PIC stated temperatures were checked at 9am and everything inside WIC was 41F and under. PIC removed items from WIC and placed in WIF open to allow for quick cooling. EHS verified temperatures of these items were below 41F by the end of inspection. ***Risk control plan not needed. Facility has improved greatly from last inspection. EHS will conduct a 3-day VR to ensure cold holding is in compliance and to confirm a risk control plan is not needed**. (3) 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 .

4-501.11 Maintain equipment in good repair. EHS observed broken gaskets on make unit nearest the WIC. Please repair. (0.5) REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken ceiling tile above can wash. Replace. (0.5) REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in WIC above 41F. PIC stated delivery was made at 8 am and door was left open until around 11am. Since then door to WIC has been open and closed frequently to restock items on make line. EHS observed ambient temperature in WIC between 38-40F during inspection. Lids of all items above 41F were removed to allow for cooling and more air circulation. EHS could not determine source for TCS items to be above 41F and could not determine if these items were held above 41F for longer than four hours. PIC stated most of the items in the WIC were in and out of walk in due to restocking the line prior to inspection. EHS did observe these items adequately cooling during the inspection (see temperature chart). TCS were allowed to continue to cool and EHS advised to monitor temperatures regularly. EHS observed make unit in front of fryers holding at an ambient temperature of 46F. EHS observed all TCS items in make line above 41F. PIC contacted repair tech who showed up before end of inspection. Repair tech stated make unit could be repaired tomorrow. PIC stated facility could effectively operate with one make unit due to the slow trend of business on Monday’s and would use emergency TPHC if needed. EHS provided emergency form. 3-day VR required. REPEAT. (3) **If cold holding is out during next inspection risk control plan will be implemented.*** 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed grilled chicken cooling in freezer that was originally held on time during lunch shift. PIC stated this item should have been discarded following policy. CDI - PIC voluntarily discarded chicken. (0)

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 tomato sauce and spinach dip cooling in deep pans in freezer. PIC stated these items were prepared at 1:30pm and placed in freezer to cool immediately after cooking. Time was documented but temperature was not. EHS advised to notate temperature when items begin cooling to ensure time documented provides the correct time for cooling. EHS stated cooling starts at 135F, therefore, placing items directly from cooking into freezer would actually not begin cooling until 135F is achieved, which could allow for more time to cool then documented. EHS observed temperature of both items above 70F at 3:30pm (see temperature chart). CDI - PIC placed both items on sheet pans and spread thin to effectively cool. REPEAT. (1) 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep gashes present on cutting surface creating an area that no longer can be effectively cleaned. CDI - PIC voluntarily discarded cutting boards. 4-501.11 Maintain equipment in good repair. Observed one out of four of the WIC fans in disrepair. PIC stated the engine to this fan went out two days prior to inspection. EHS observed excessive water dripping from fan. Repair tech arrived on site and stated WIC fan would be replaced the next day.

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 fan covers in WIC covered with debris and residue. Increase cleaning frequency to avoid accumulation. (0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile above mop sink missing. PIC stated it was broken recently. Replace. (0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a food employee handle dirty dishes, discard gloves and put on new gloves to handle dishes. EHS notified PIC of the missed hand wash. CDI- PIC instructed employee to re wash their hands and provided education to employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple clear containers and lids stacked in clean storage with stickers/sticker residue on the food contact surface. CDI- PIC instructed employee to re wash, rinse, sanitize all dishes with stickers and residue. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two visibly soiled aprons handing from the clean dish storage rack. Aprons were in very close approximation to clean and sanitized dishes. EHS advised relocating the aprons and rewashing all dishes that could have become contaminated. CDI- Aprons were relocated and dishes were rewashed, 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(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 two containers of cooked corn beef and one bus tubs of cooked Ruben meat that were prepared yesterday and holding temp above 41F. CDI- Items were voluntarily discarded by the 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese in hot holding unit at 129F and cooked chicken/veggies mix on stove holding temperature at 116F. CDI- Both items were heated to 165F and then maintained at 135F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in both cook line prep units that were holding above 41F. Food employee stated that this is due to the food just being prepped. EHS took temperatures. See Temp chart. EHS returned to these items approximately 45 minutes after initial temperature. Items had not cooled, likely due to proximity to the grill. All items had been placed in the unit prior to opening due to the facility offering a limited menu for St.Patricks day. Prep units ambient temperature was 40F or below. CDI- Since items had been out in the prep units for less than 2 hours, items were moved to walk-in cooler to rapidly cool. All line items were replaced with those from the walk-in cooler. Observed beer batter placed in an ice bath near the grill holding temp at 60F. PIC stated that they would like to do TPHC for the product. CDI- Product was placed on TPHC and EHS will assist in completing the paperwork. See comments. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the salmon and burger items on the menu did not have an asterisk for the consumer advisory. PIC stated that customer can order these items undercooked. CDI- PIC had food employees add an asterisk to these items.

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 a container of corn beef that was tightly wrapped individual portions and deeply stacked. The container of Ruben meat was in a deep bus tub and tightly wrapped with plastic wrap. CDI- EHS discussed approved cooling methods with PIC. PIC stated that they will have staff utilize shallow pans in the future. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee with a bracelet on while cooking and prepping food. C 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees on the cook line without a hair restraint. One employee put on a hat as their hair restraint. The other employee was asked twice but did not don a hair restraint.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of metal pans, plastic pans, and bus tubs that were stored as clean and stacked wet. CDI- PIC instructed food employee to rewash, rinse, and sanitize all dishes that had been stacked wet.

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 single use cups stored on the floor. CDI- PIC relocated the items to an area where they were at least 6inches above the ground.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler begin to don gloves for food prep task without washing hands CDI- Employee washes hands before donning gloves. (-2)

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 catfish beside raw chicken in lowboy. CDI- Catfish moved above chicken. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef in cold drawer below stove, raw chicken and raw catfish in lowboy, cesar dressing in fliptop, and shredded cheese in WIC above 41F. CDI- Raw beef and dressing voluntarily disposed of, catfish and chicken brought to WIC for rapid cooling, cheese moved to freezer for rapid cooling. EHS advises not to overfill cheese container. (-1.5)

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloths on prep top beside single service articles and utensils. CDI- PIC relocates bucket to below prep table. (-.05)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer onsite. CDI- EHS provides sink and surface test strips for use while awaiting resupply. (-.05)

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 beverages on prep tables and beside food prep. Please provide a designated area for the storage of employee drinks. (-0)