TYBER CREEK PUB

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed a case of raw shelled eggs to be stored on the middle shelf of the WIC directly above containers of RTE pickles. PIC stated that they typically get pasteurized eggs and was not aware that this case was not pasteurized. CDI - PIC rearranged storage order and moved eggs to lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the mechanical dishwasher to be testing at 0ppm chlorine at the time of the inspection. Hose was observed not connected to the sanitizer bucket with the PIC stating that the screw caps often break and sometimes lead to the hoses falling off. CDI - PIC reattached hose, dishwasher was primed, and observed at 100ppm 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

3-304.12 (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 multiple in use utensils to be stored in a container of 76F water. PIC stated that it should have been sanitizer and not just water but the solution did not test for any chemical at the time of the inspection. CDI - Container emptied, container refilled with sanitizer solution, and tested at 200ppm quaternary ammonia.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, portioned ham, and a squirt bottle of ranch dressing to be at temperatures of 45-48F in the opentop refrigerator. Items were observed to be overfilled/sticking above the refrigeration line in the opentop refrigerator. REPEAT. CDI - PIC voluntarily discarded overfilled items. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the bar to have garage style doors that were opened at the time of the inspection without an air curtain or other effective means of preventing the entry of vermin into the establishment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the ice machine to be obstructed from use by empty garbage cans placed directly in front of it. CDI - Garbage cans moved and handwash sink accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of ham and an insert container of roast beef to be overfilled, allowing for the top portions of the containers to be at temperatures of 44-46F. PIC stated the item was in the unit overnight. Rest of the insert container was observed below 38F. All other TCS items in the opentop were observed at 41F or less. REPEAT. Improvements noted from previous inspection. CDI - PIC voluntarily discarded out of temperature top layers of ham and roast beef. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed multiple clean metal spatulas and a knife to be stored in an uncleanable crevice between the 2 door lowboy refrigerator and 2 door lowboy freezer in the kitchen. CDI - Items removed and W/R/S.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the facility using the old employee health form with only 5 foodborne illnesses listed instead of the required 6. CDI - EHS provided English and Spanish copies of the new updated employee health policy at the time of the inspection and will send the pdf version of the updated employee health policy as well so facility can adjust their online onboarding to include the updated policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of shredded lettuce stored in the lowboy refrigerator at temperatures of 43-44F. PIC stated it was not out at all and had been in there overnight. CDI - PIC voluntarily discarded lettuce. - Observed a squirt bottle of ranch dressing that was out before and upon the EHS arrival at a temperature of 46F. PIC stated having it out for prep and that it had not been out for longer than 20 mins. REPEAT. - Observed an insert container of buffalo chicken at temperatures of 46-49F in the opentop refrigerator. PIC stated that he had it out of the unit prior to EHS arrival and had just placed it back into the opentop. All other items in the opentop refrigerator were observed at/below 41F. REPEAT. CDI - Ranch dressing removed from squirt bottle and placed into a shallow container to rapidly cool in the WIC. Buffalo chicken dip placed into WIC for rapid cooling. Both items observed below 41F by the conclusion of the inspection. 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 .

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. - Observed the facility doing 48 hour ROP for chicken and vacuum packages were observed in the WIC without the time stamp. Correct dates were on the product and PIC was able to provide the time the ROP process occurred at, which was at 2pm today (10/9). CDI - PIC placed time stamp on the date mark.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed numerous flying insects throughout the kitchen areas.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of insert containers stored as clean on the clean dish rack that were wet nested.

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 employee beverage, stored above hand sink and food preparation surface as well as stored with Food the customer may come in contact with. CDI removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employee Don gloves without first washing hands immediately prior. CDI coached. Washed gloves donned

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed under counter dish machine hooked up to sodium hyperchloride. Machine tested for chlorine tested 0 ppm machine also tested with a max water temperature of 139° PIC prime machine. 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 multiple TCS foods cold held above 41°. CDI removed to walk-in cooler to cool with only a couple hours remaining. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some containers with dry spices and or liquids that appear to be cooking solutions unlabeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf as a observed facility has no test strips for sodium hyperchloride, which is the sanitizer used on the under counter dish machine