FENWICK'S

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observed remnants of drink dumped in front handsink (straw, ice). -CDI- Straw was removed from handsink.

4-903.11(A)(C) Store single-use and single-service articles 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 box of to-go containers stored in outside storage room, directly on the floor. Raise off the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. -Observed to-go containers stored open-face upwards, on top of ice machine. Store exposed, unpackaged to-go containers upside down to prevent contamination of the food-contact surface.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed heavily rusted shelving underneath island prep table in back kitchen. Observed aluminum foil covering part of the rust, with some rust exposed. Observed cleaned cutting boards stored on top of exposed rust section. -Cover or seal over rusted shelving with surface that is smooth, nonabsorbent, and easily cleanable.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat foods in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken stored above raw steak in prep unit lowboy cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in 6-door reach-in-cooler above 41F (see temperature chart). Observed ambient temperature of cooler at 55F. -CDI- PIC voluntarily discarded all TCS foods above 41F that have been stored in the cooler for over 4 hours (spinach, broccoli salad, pimento cheese, shredded cheese, ranch, blue cheese, unsalted butter, whipped cream, cut tomatoes, heavy cream, half and half). -During inspection, PIC contacted technician for repairs. Facility may not cold hold in cooler until unit is repaired and properly cold holds at or below 41F. -3 day verification visit required- -Observed pimento cheese above 41F in prep top. Observed all other foods in cooler below 41F. Food employee stated pimento cheese was placed in unit approximately one hour ago. -CDI PIC moved pimento cheese to different cooler for rapid cooling to 41F. 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 beef tortilla soup (4/4), cream of broccoli soup (4/2), and tomato bisque soup (4/4) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the items. -Observed veggie burgers, baked potatoes, and beef tenderloin without date marks. -CDI- PIC verified prep/cook date of all items and properly added 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed sliced tomatoes, lettuce, and blanched fries held on 4-hour TPHC, without time stamp stating the start/discard time. -CDI- PIC verified when all items were removed from temperature control and properly added time stamps. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large pan resting on top of handsink in back kitchen. -CDI- Food employee moved pan to make handsink accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat tomato bisque soup in Tall RIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken stored above raw steak in prep unit lowboy cooler. -CDI- PIC corrected storage order. 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 sliced deli meat (turkey and ham) and coleslaw held past their 7-day timeframe (prep date of 12/9). -CDI- PIC voluntarily discarded both foods. -Observed sauteed onions without date mark. -CDI- PIC voluntarily discarded the onions. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written TPHC procedures for sliced cheese and lettuce held on 4-hour TPHC. -CDI- EHS provided PIC with blank copy of TPHC procedures and assisted PIC with completing form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed sliced cheese and lettuce held on 4-hour TPHC, with incorrect discard time that reflecting a 5-hour hold time (10:30am-3:30pm). -CDI- PIC corrected time stamp to reflect a 4-hour hold time (discard at 2:30pm).

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee prepping produce without hair covering. Ensure all food employees wear proper hair covering.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored on prep top, next to active food prep occurring. Ensure employee belongings are not stored alongside food/clean utensils/equipment.

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 multiple employee beverages stored on prep tables and sanitizer drainboard. Cdi- removed

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed food employees Donn gloves without first washing hands, to work with food. Cdi- pic had employees wash hands

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in front hand sink. Cdi- removed

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine sanitizing at 10pm. Minimum for chlorine based sanitizers is 50. Cdi -primed to 100ppm 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 sliced deli turkey cold held at 43f. Cdi- removed to reach in freezer observed front prep unit cold holding lettuce and sliced cheese above 41f. Cdi- placed on temporary tphc 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 .

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