MCHALE'S PUB NODA

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handsink near prep sinks. CDI- EHS discussed with PIC, PIC to keep area stocked. *REPEAT* 6-301.14 Post a handwash sign at each handsink. EHS provided handwash signage for bathroom sinks and bar sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. 6 tomatoes with residue accumulation. CDI- PIC voluntarily discarded.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two cutting knives stored between two unclean cold holding units. CDI- PIC removed items to dish 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed tomato soup and potato soup unable to reach 165F at end of 2 hour parameter due to being reheated in steamwell. CDI- after discussion, PIC removed item to complete reheating process to above 165F on stove. EHS confirmed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top near fryers with an ambient temp of 43F. Items held in top of unit are removed at end of each day to walk-in cooler, items below are held in unit overnight, per the PIC. CDI- PIC voluntarily discarded items in prep unit, removed flip top items to rapidly cool in walk-in with ice bags. During write-up PIC adjusted unit’s internal ambient temp and was informed that unit had been unplugged. EHS recommends assessing unit, confirmed unit ambient temp was lowered to 38F. 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 .

3-501.17 (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). SEE COMMENT BELOW. 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 . 3-501.18 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 pan of sausage in prep unit near grill originally prepped on 7/6. Pan of sausages in prep unit near fryers held without date labeling. CDI- PIC voluntarily discarded items. *REPEAT* points not escalated due to improvement based on previous reports notes. 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 .

3-501.15 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 salad mixes prepped and placed in active flip top units without being cooled in walk-in. CDI- EHS discussed effective cooling methods, PIC removed items to finish cooling in walk-in. 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 .

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 gaskets in establishment and sides of equipment needing cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in prep area. PIC stated the dispenser fell off the wall earlier this week and she had not gotten to hang it up yet. CDI: Soap placed in a bottle and put at the handsink.

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). 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) 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 . Observed cabbage (12/10), pasta (12/11), shrimp (11/30) in prep cooler and corned beef (12/11) in walk in cooler held past 7 days. CDI: Products voluntarily discarded. Observed mashed potatoes with no date mark. CDI: Product voluntarily discarded. Observed beef stew in prep top date marked 12/18 but it was cooked 12/16. Observed shepherds pie date marked 12/16 and 12/17 but oldest ingredient (meat mix) was prepared on 12/15. CDI: Dates corrected to match original prep date.

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. 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 Through discussion with PIC, blanched fries are held out on a speed rack at room temperature for up to 4 hours. Observed facility does not have procedures and did not have time marked on the fries held out on speed rack at the beginning of the inspection. PIC stated that the fries were brought out at noon when they began lunch. CDI: Fries were removed to the walk in cooler and properly cooled. New fries at 41F were brought out and a time stamp added. TPHC procedures filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisks to consumer advisory for eggs served and offered under cooked, add on steak offered under cooked, or for pub burger offered undercooked. CDI: Asterisks added to menu items during inspection today.

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 with that PIC identified as oil and water; and container of what PIC identified as salt without labels. REPEAT VIOLATION

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic pint container with no handle stored inside of chicken breader. REPEAT VIOLATION CDI: container removed.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket and reach in freezer left door gasket damaged.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no designated area of employee items. Provide space for employee items that does not contaminate items in dry storage.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health plan, that could be shown to EHS.. CDI.. Employee health was left at facility For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 steak stored with chicken in cold drawer. CDI..PIC rearranged storage order to meet food code guidelines. 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. Observed several dishes, containers and utensils with debris. CDI.. Items were moved to dish washer to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed asparagus, caramelized onions, cooked mushrooms above 41F..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 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 squeeze bottles and containers without labels.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths on prep tables.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic containers stored inside of chicken breader and corn flakes.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several bowls, containers and utensils stacked wet. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 debris in plastic bin where clean dishes are stored.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink. Repair tech has already been called out for this.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex restrooms