DISTRO BEER HUB

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 insert containers of rice to be at temperatures of 64F and 77F in the tabletop steamtable at the cookline after 2 hours of reheating. PIC stated that they usually never heat the items up directly in the steamtable and that it is usually done on the stovetop or oven. CDI - Containers of rice voluntarily discarded.

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 an insert container of jalapeño popper filling (containing cream cheese) in the WIC to have a date mark of 7/2, making today day 16. REPEAT. CDI - PIC 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 .

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 2 bulk containers of flour and sugar to not be labeled as to their contents at the time of the inspection. PIC stated that they had recently cleaned the lids and forgot to put the tape label back on after cleaning. CDI - Containers relabeled.

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 a knife to be stored in an uncleanable crevice between 2 cookline opentop refrigerators, subjecting the food contact surface of the knife to potential contamination. CDI - Knife removed and placed at the dishwasher to be W/R/S.

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 large hotel pan of beer cheese date-marked with prep date of 1/30, stored inside WIC. Observed cambro of roasted garlic date-marked with prep date of 1/24, stored inside WIC. CDI: PIC voluntarily discarded both TCS food items since they had surpassed the 7-day window. 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 .

3-603.11 (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 facility takes temps for their burgers, but no asterisks next to menu items "Heist Burger" and "Classic Burger" for their consumer advisory to remind customers that these items are served raw or undercooked. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed multi-use forks and spoons stored right-side up at the food pick-up window for customers to grab as needed. CDI: PIC had employee remove forks and spoons and take to the dish room to be re-washed to prevent contamination.

NO POINTS DEDUCTED: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of disinfectant not labeled. CDI by labeling.

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 a sheet pan of cooked rice covered tightly with plastic wrap. CDI by removing wrap. 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 .

Observed dry good bins with buckets used as scoops. 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.