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4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer and several dishes stored as clean with visible food debris present. CDI- Items were taken to dish area to be washed. EHS advised that facility remove any unused equipment or w/r/s equipment and protect it from contaminates. **REPEAT** 1-.5- 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 the following items held beyond 7-days with prep dates reflected: cut lettuce (9/23), salsa (9/23), pickled onions (9/23), cooked chicken (9/23), bacon (9/23), cut tomatoes (9/23) cooked pork (9/23), sliced turkey (9/23), sliced ham (9/23), buffalo dip (9/18), burnt ends (9/21). EHS observed the follow items with no date marks present: cooked chicken wings, queso, corn dip, and cooked chicken. CDI- PIC voluntarily discarded all items that were beyond the 7 day period and items where PIC could not verify prep date. EHS allowed PIC to date mark wings, and corn dip as they were present during item prep. **REPEAT** -3- 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 .

4-501.11 Maintain equipment in good repair. EHS observed heavy ice build up in reach in freezer, most products in the freezer were covered in ice with droplets forming from fans. -0-

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 bottom of reach in cooler in need of more frequent cleaning. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM onsite during inspection. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed PIC state that facility does not currently have a method for training employees on health policies. EHS provided PIC with a copy of employee health agreement to train employees and have them sign once training has been completed. **10 day VR** -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed deli slicer and cast iron skillets with visible food debris present. CDI- Items were taken to dish area to be washed. -0- 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) Observed the following itmes being held beyond 7 dates with prep date reflected: brisket dog (5/8), salsa(5/9), cooked chicken (5/20), cooked chicken wings (5/5). EHS observed pastrami and sliced turkeys without a date mark present. CDI- PIC voluntarily discarded all food items held beyond 7 days. PIC stated that chicken wings were likely pulled from the freezer but were not relabeled. When items are thawed, the date the item was thawed/removed from the freezer needs to be placed on the date sticker. **REPEAT** -3- 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

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few gnats throughout facility during inspection. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a a few cups that had been wet stacked. -0-

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. EHS observed a few boxes of single service items on the floor of dry storage area. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed facility did not have test strips for quat sanitizer. **10 Day VR** -0.5-

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 burnt ends and soup with an expired date mark. Baked potatoes not date marked. Pre cooked chicken wings with the incorrect/expired date on pan. CDI by discarding soup and burnt ends. Chicken wings were date marked with correct date since PIC is the one who placed chicken wings in pan, yesterday. When items are thawed, the date the item was thawed/removed from the freezer needs to be placed on the date sticker. 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). 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 .

6-501.18 Maintain handwashing sinks, toilets and urinals clean. No Points Taken: Observed a toilet 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 water damage ceiling tiles.