DUNBAR SOCIAL

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 container of hot dogs and sheet pan of cooked onions stored beyond 7 days. PIC stated items should be dated for 7 days prior to being discarded. CDI - PIC voluntarily discarded items. 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 .

4-601.11(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 food residue and debris in flip top make unit in front of fry station. Increase cleaning frequency to avoid accumulation. (0)

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 two containers of cooked quinoa in 2-door RI held beyond 7 days. PIC explained that protocol is to retain TCS items for 7 days or less. CDI - PIC voluntarily discarded quinoa. **EHS will not escalate points due to improvement. Previous inspection included multiple items out for date marking, however, only one item observed out of date this inspection. (1.5)** REPEAT. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed spray bottle of sanitizer being stored on prep surface next to steam well. CDI - PIC removed sanitizer bottle and placed in appropriate area.(0)

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. EHS observed wall in dish room in disrepair. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed confit garlic oil only kept at room temperature in back and near pizza station. CDI - Items were discarded as they have been at room temp since 10/1. Oil must be kept under 41F, above 135F, or on TPHC. - 0 - 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 a few TCS food items past 7 day date marking. These items include tomato sauce, pizza sauce, aioli’s containing garlic + oil, garlic oil, confit garlic, and edamame hummus. CDI - All items were voluntarily discarded. - 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .