LOSO BAR & GRILL

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink closest to the entrance of the kitchen. PIC stated that they are receiving a truck today. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at any of the hand sinks upon arrival to the facility. -CDI- Paper towels were provided. (1 pt)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer unable to maintain correct concentration after priming the sanitizer solution. -CDI- Facility is allowed to use the 3 compartment sink as a means to correctly sanitize multi-use dishes and equipment due to the low amount of customers throughout the day. (1.5 pts) 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

4-501.11 Maintain equipment in good repair. Observed slightly damaged gaskets on the WIC and RIC doors. Repair or replace the necessary gaskets. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine that uses chlorine sanitizer. VERIFICATION REQUIRED*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed drainage pipe overflowing when the dish machine disposes the waste water from the reservoir causing pooled water on the floor. -CDI- Technician was able to fix the pipe to avoid overflow and the pooling of water. (0 pts)

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 damaged and missing tiles throughout the facility. Repair or replace damaged or missing tiles. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC did not have food safety certification. Facility has 210 days from permit issuance to comply.

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 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 . Observed employee touch faucet handle with bare hands after washing. CDI: instructed to properly wash hands; hands were rewashed properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above ready to eat foods inside 2-dr stand-up cooler. CDI: storage order was rearranged and corrected.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed American cheese, turkey deli meat inside prep cooler and opened bags of romaine lettuce and chicken soup inside 2 dr reach-in without dates. CDI: all items properly dated during inspection. 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 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 . Observed small cups of pico/salsa dated for 3/14 that had expired past 7 days. CDI: products were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottles of cleaner and bleach. CDI: items were properly labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer available for checking food temperatures. VR within 10 days.

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 unlabeled container of sugar in kitchen.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use deep freezer, griddle, and 2 crockpots being used in kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for checking dishmachine or testing sanitizer concentrations. Need both bleach and quat test strips. VR within 10 days