ARNIES TAVERN

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs for the bathrooms.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two bottles of sunscreen stored above a prep surface. CDI - Items were removed.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a “household use only” Crock Pot. Observed missing caulk for the right side drain board of the dish machine.

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 sliced deli meats held in flip with incorrect date mark. PIC stated items were originally opened on 11/23, old date stickers on pan read 11/17. CDI- PIC removed incorrect date stickers, replaced them with correct date marks. 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 plastic and metal pans throughout facility with stickers intact, food residues, all stored as clean. Gaskets on bottom door of 2D standing RIF with food debris and residue accumulation. Increase cleaning frequency.