TOWN HALL PROVISIONS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a deli slicer stored as clean with visible food debris present. CDI- Item was taken to dish are to be w/r/s. 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 .

4-101.11 (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. EHS obsevred facility reusing single service containers with visible deep grooves. EHS observed plastic containers that had been damaged (melted/scratched) that are not longer smooth and easily cleanable. CDI- PIC voluntarily discarded containers. -0-

5-205.15 Maintain a plumbing system in good repair. EHS observed a leak at the mop sink faucet. PIC stated a work order has been placed. -0-

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 a damaged floor plate at the entrance to the walk-in cooler. EHS observed damage floor tiles in kitchen as well as a tile under the 3-compartment sink that has become detached. **REPEAT** -0.5-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored above clean utensils.

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 missing date marks for TCS foods in the prep cooler and walk-in cooler such as Brussel sprouts, chicken, and beef, sandwiches and personal pizzas. CDI - Items were dated for the dates they were prepared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the kitchen.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean utensils stored underneath a condensation drain pipe.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a non-commercial ice machine behind the bar.

5-403.11 Condensate / AC drain pipes must drain to an approved drainage system. Observed a Glycol beer cooler drainage pipe running into a bucket/container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug.

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 a damaged floor plate at the entrance to the walk-in cooler.

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 an insert container of salsa stored in the opentop refrigerator at a temperature of 70F. PIC stated he had just opened the bottle from the dry storage shelf and placed it directly into the unit. All cooling must be done in the WIC as the opentop refrigerators are not approved units for rapid cooling. REPEAT. CDI - PIC moved insert container to WIC to rapidly cool, where it was observed cooling at a proper rate 30 mins later. 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. - Observed an ice cream scooper stored in a container of 70F water. PIC informed to keep a container of water in the tabletop steamtable if they wish to hold it in water. CDI - Water container emptied and scoop removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips on site at the time of the inspection to test the sanitizer levels of the chemical dishwasher. Dishwasher was observed properly functioning and dispensing chemicals at the time of the inspection. 10 day VR to observe facility acquire appropriate test strips.

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 house-made guac cooling in flip-top portion of make table. PIC stated product prepared between 4pm-5pm. CDI: Product moved to freezer for rapid cooling (41F).