BIG AL'S PUB AND GRUBBERIA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, and did not use a paper towel barrier when retuning off the faucet, to prevent recontamination of hands. CDI - Food employee educated and hands washed properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink at the entrance of the kitchen with no paper towel. CDI - Paper towel placed at the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not pulling sanitizer during wash, rinse, sanitize cycle. Observed at 0 PPM. 3 day verification visit required. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up on the interior of the ice machine near the ice shoot in need of cleaning. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the interior of the microwave in need of cleaning.

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 sheet tray of grilled chicken (47F), Container of Chili (45F) and sheet tray of baked potatoes (46F), all items cooked the previous day and placed in the WIC to cool overnight. No items cooled to 41F within the 6 hour window. CDI - Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, pasta (x3), lettuce mix, cut lettuce held above 41F inside the salad prep and sandwich prep. Observed items inside the salad prep in ice bath, cooler not maintaining 41F Prep unit in need of repair. 3 day verification visit required. 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 .

3-501.15 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 tightly wrapped baked potatoes, large covered container of chili and large pan of grilled chicken miss the 6 hour cooling window. CDI - All items voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and seasoning shakers with no labels throughout the kitchen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not fully sealing closed to prevent the entry of pests. In need of repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor inside the WIC. 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 severely dented can stored with cans for use. CDI - Dented can removed and placed in separate area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food with no head covering.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards (x3) in need of resurface or replacement. CDI - Cutting boards removed from shelf.

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 the interior bottom shelf of RIF in need of cleaning. Observed shelving in the WIC in need of cleaning. Observed dust accumulation on vents throughout the kitchen and equipment (ex. Ice machine)

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 large whole/damage to wall near the entrance of the kitchen. Observed damaged floors at the threshold of the front kitchen and rear kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM was observed at time of inspection. PIC stated all ServeSafe’s had expired. * REPEAT* For more information on becoming a certified food protection manager 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. EHS observed an employee eating an employee meal in an expo beverage room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed hand sink by back door with food debris and residue. CDI. Sink will be cleaned out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw Philly meat being stored over RTE foods. CDI. PIC moved the raw meat to the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a can opener that had been used this morning with food debris on the blade. CDI. PIC had the blade rewashed. 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 .

3-501.18 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). EHS observed mashed potatoes in the WIC dated 3/12. CDI. PIC voluntarily discarded the food. * REPEAT * 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed back door propped open at time of inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed fruit flies and one live roach. * REPEAT *

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed numerous wiping clothes resting on food prep surfaces. CDI PIC had sanitizer bucket made and relocated the cloths.

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 wet stacking of clean dishes.

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 observed aluminum foil being used as a barrier on a prep table shelf. 4-501.11 Maintain equipment in good repair. EHS observed significant ice buildup on the floors and walls of the WIF. EHS also observed water in the bottom of a Prep Top. EHS also observed a damaged wire spoon with the wire sticking out. CDI. PIC voluntarily discarded the wire spoon.

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 and sticker residue on the outside of several clean dishes. Also observed soil and food residue throughout the facility on the outside of prep tops, ice machines, shelving, and refrigeration units.

5-205.15 Maintain a plumbing system in good repair. Hand sink by the back door was not connected to plumbing at time of inspection. CDI. PIC reconnected the PVP piping.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed significant amounts of food debris and residue on the floors and walls throughout the establishment. Cleaning frequency should be increased.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Points not escalate due to improvement. EHS observed an employee jacket on the prep top.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC food protection manager certification expired on 08/15/2025. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed PIC changing task and not washing hands. CDI, EHS educated PIC on notated rule and PIC hands were washed. -General comment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork bacon stored over ready-to-eat mashed potatoes in walk in cooler. CDI, food items rearranged to prevent contamination. -General comment. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the following food items with expired date marks; mashed potatoes, chili, beef chub, and Alfredo sauce. CDI, all listed TCS food items were voluntarily discarded. 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 bleach stored in spay bottle unlabeled. CDI, spray bottle labeled. -General comment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies within kitchen. -General comment. 6-202.15 Protect outer openings of establishment from insect or rodent entry.. Observed back door of kitchen not self closing and does not close all the way, observed large gap when back door is no completely shut.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of some plastic containers. -General comment.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two white cutting boards in need of replacing.

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 general detailed cleaning needed to non-food contact surfaces throughout kitchen to include, shelving and flooring of reach in prep units and reach in freezer, shelving under prep equipment, top of dish machine, and inside of microwave.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster lid opened. -General comment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed detailed cleaning needed to flooring and walling throughout kitchen. 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 floor tiles damaged throughout kitchen.

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 water bottle stored in reach in cooler at end of prep line over facilities food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on shelving with facilities canned goods .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife and piece of wood stored on the hand sink near the back door. CDI - Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener, dicer, plates, metal pans, knives, and plastic pouring attachments, stored as clean,with food debris present on the food contact surfaces. CDI - Items moved to the 3 compartment sink to be properly washed, 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella cheese in pizza prep, raw chicken, and raw ground beef inside the grill prep above 41F. CDI - All items 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 .

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 2 large cuts of roast beef improperly date marked (6/10). Observed ham date marked for 8 day holding (7/2 - 7/9) CDI - Voluntary Discard. Roast beef was pulled from freezer 7/2 but the date was not updated when pulled, proper date added. 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 . 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 house made blue cheese, baked potatoes, lasagna with no date mark. CDI - Voluntary 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 spices and sauces throughout the kitchen.

4-501.11 Maintain equipment in good repair. Observed leaking 2 door RIC near the bar entrance. Water from cooler puddling on the floor. Observed puddling water at the bottom of the grill prep unit.

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 sticker residue on the exterior of containers and pans. Observed shelving in need of cleaning. Observed exterior of ice machine in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed the lids of covered trash cans in the women’s restroom removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. 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 floor tiles in need of repair.