BLINDERS SPORTS LOUNGE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico in drawer at temperatures above 41F. CDI. PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without beard covers.

5-501.17 Provide a covered waste bin in female restrooms. Observed some unisex restroom missing a covered waste bin. Ensure all unisex restrooms have covered waste bin available for the proper disposal of sanitary napkins.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink with no lid or straw stored by customer food. CDI. PIC removed.

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 opened carton of heavy cream that bore no open date, stored inside the lowboy of the make table. PIC stated it was opened yesterday. CDI: PIC created date label for heavy cream. 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 multiple TCS food items date-marked with prep dates ranging from 1/18-1/29 (two sheet trays of cooked chicken wings, sheet trays of various pizzas/flatbreads, sheet tray of mac rolls) stored inside RIC. PIC stated that due to the inclement weather, these food items were frozen and then thawed before serving. PIC stated that all of these food items were taken out of the freezer yesterday. CDI: PIC created second date labels for all above mentioned TCS food items to depict the "clock start" date so that they do not surpass the 7-day window. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to read proper concentrations after multiple cycles. PIC stated that they haven't ran the machine much before service. CDI: PIC primed the dish machine and EHS observed dish machine was reading proper concentration of chlorine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cut lettuce cold holding above 41F, stored inside the cooler drawers of the make table. Observed grilled chicken chunks cold holding above 41F, stored inside the make table. PIC stated that both pans were out recently while other TCS food items were being stocked. CDI: PIC moved both TCS food items into the WIC to rapidly cool down, as all other TCS food items inside both units were temping at or below 41F. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today since previous inspection report was for multiple TCS food items, and only two TCS food items were observed above 41F today. 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 .

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed no test strips to measure veggie chemical wash present at the facility. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance.

5-501.17 Provide a covered waste bin in female restrooms. Observed one unisex restroom missing a covered waste bin. Ensure all unisex restrooms have covered waste bin available for the proper disposal of sanitary napkins.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system above flattop/fryers at the make line. PIC stated they have ordered more lightbulbs from Amazon and awaiting arrival.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed WIC not properly functioning at time of inspection. Per PIC, WIC had not been functioning since prior day. -CDI- EHS educated PIC on PIC duties and ensuring that facility complies with food code. -0- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present EHP training documentation at time of inspection. -CDI- EHS emailed PIC a copy of updated EHP. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employee drink cups in kitchen area that did not have lid and/or straws. -CDI- EHS educated PIC on proper drinking for employee drinks in kitchen/food prep areas and PIC discarded items. -0-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee return to kitchen/work station and don gloves to start food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier to turn off faucet and PIC rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of hand sink. -CDI- PIC removed items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at hand sink. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed hand sink behind bar (where restaurant drinks and ice are dispensed) being used as a dump sink. -CDI- EHS educated PIC on proper use of handsink and PIC relocated items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at employee bathroom handsinks. -1-

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed several dishes not fully submerged in sanitizer water. -CDI- EHS educated PIC on ensuring items are fully submerged in sanitizer water and PIC fully submerged items. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed temperatures of TCS items in WIC, RIC and prep units above 41F. Refer to temperature chart. Observed ambient air of WIC at 49F. -CDI- PIC voluntarily discarded items above 41F. Repair person arrived while EHS was present. **3 DAY VERIFICATION REQUIRED** -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 .

3-501.17 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- Observed mushrooms, housemade tomatillo sauce, lettuce wedges, pimento cheese, and red peppers in prep unit with no date. Observed multiple portioned bagged wings with no date in RIC. Observed mozzarella cheese in cold drawers with no date. Observed red peppers in WIC with no date. Per PIC, items were prepared the last 2 days. -CDI- PIC properly date marked items. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. -CDI- PIC properly labeled items. -1-

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 2 squeeze bottles with missing labels. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with other cans. -CDI- PIC removed items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no protective head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC with wrist watch. -0-

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 for wiping cloths stored on floor. -CDI- EHS educated PIC on proper storage of sani buckets and PIC relocated items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocado. Per PIC, avocados are not being washed. -CDI- EHS educated PIC on ensuring that avocados are washed. -0-

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 bags of clean linens stored on floor in office. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated food employee on air drying procedures. -0.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 non-commercial freezers. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed test strips for sink and surface sanitizer not functioning due to water damage. **10 DAY VERIFICATION REQUIRED** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on recycling bin. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink with no lid or straw stored in food prep area. -0-