NC TAVERN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at one handsink in kitchen. -CDI- PIC provided paper towel.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags not stored in chronological order. Observed some tags missing the last-sold date. -CDI- PIC marked the unlabeled tags with todays date, to be kept for 90 days, to ensure they are retained on premises for a minimum of 90 days. PIC then properly ordered tags. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw prepped flounder stored above RTE (fully cooked) crab legs in walk-in freezer. -Correct storage order throughout WIF. -3 day verification visit required- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed container of breaded flounder directly touching uncovered flounder stored underneath. -PIC stated WIF will be re-organized to prevent contamination. -3 day verification visit required- -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all foods in prep unit above 41F (marinara sauce, salsa, sour cream, hard boiled eggs, cooked crabs, raw shrimp, cooked shrimp, raw chicken, white queso, yellow queso, raw burger, steamed corn, boiled potatoes, garlic butter, garlic oil, seafood butter). Observed ambient temperature of cooler at 52F. -Food employee stated all food was stored in the cooler since yesterday, and temperatures were not checked yet today. -PIC voluntarily discarded all foods listed above. PIC contacted refrigeration specialist during inspection. Facility may not use cooler for cold holding until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- 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 .

3-501.19(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 no time label for chicken wings held on 4-hour TPHC. -CDI- PIC verified that wings were removed from refrigeration at 3:30pm and properly added time stamp.

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 handles for flour scoop submerged within the flour. Ensure handles are kept out of the food.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. -Observed unused equipment and items stored outside back door. Remove items from premises that are not in use. -REPEAT-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored in reach-in freezer directly on top of customer food. -CDI- PIC relocated employee items to prevent contamination of customer food.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple violations at time of inspection. Observed PIC not able to communicate with staff due to language barrier. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present any proof of training for EHP. -CDI- EHS provided copies and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 box of open employee crackers stored on prep table. Observed 2 employees eating in kitchen. -CDI- EHS educated all on proper eating areas and items were removed and employees relocated. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 employee cups with no lid or straw stored in kitchen area. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated PIC on proper handwashing procedures and food employee rewashed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee pick up items off the floor and throw in trash and then begin return to food prep without washing hands. Observed food employee return from discarding trash and begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC and food employee use handsink for dumping and to fill up bucket. -CDI- EHS educated both on proper use of handwashing sink and handwashing sink was cleaned out. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at BOH. -CDI- PIC replenished soap supply. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. -Pf- Observed dented can. -CDI- PIC removed. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags not stored in chronological order. -CDI- PIC properly ordered tags. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw marinated chicken breasts stored over RTE wings in prep unit. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed container used for storing lemons stored inside of ice used for consumer drinks. -CDI- PIC removed items and ice was emptied out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer from dish machine at 10 ppm. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE 3-COMP SINK UNTIL REPAIRS CAN BE MADE** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on some dishes stored as clean. Observed food debris on multiple knives stored on magnetic strip as clean. Per PIC, many of the items found on shelving are not in use. -CDI- PIC moved items to dishpit to be W/R/S. EHS recommended facility store clean or discard any items not in use. 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 . 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 food employee use a cutting board to cut up unwashed fruits for the bar and place cutting board to be stored back with other clean dishes. -CDI- EHS educated food employee on ensuring that items are cleaned after use, prior to being stored away and PIC placed items at dishpit to be 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed wings prepared prior day at 45F. Observed 3 containers of wings that had been cooling for more than 2 hours between 88-93F. -CDI- PIC voluntarily discarded items. -1.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed wings sitting out at ambient air at 54F. Per food employee, items are left out during food service. -CDI- EHS educated food employee on using TPHC or ensuring items are maintained at 41F or below at all times and items were placed in WIF to cool back down. -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 .

3-501.17 (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). Observed salsa bottle and individual salsa containers with no date marks and deli turkey with no date marks. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -0- 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 no asterisks next to raw oysters on menu. -CDI- PIC corrected at time of visit.. -0-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed 3 boxes of employee medication stored over cut lettuce in WIC. -CDI- PIC relocated items. -1-

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 wings prepared prior day above 41F. Items were found cooling in prep unit with protective covering in large metal container densely packed. Observed wings cooling today for more than 2 hours above 70F. Items were cooling at ambient air the entire time with in large metal containers densely packed. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -0- 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed some items thawing out that were not under running water. -CDI- PIC turned on water. -0-

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 missing labels, especially in prep top and multiple containers containing powdered items with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of oil stored outside. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths used to wipe down tables stored in soapy water. -CDI- EHS educated PIC on proper storage of in-use wiping cloths and water was discarded and cloths put away to be cleaned. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed lemons used for water with stickers. -CDI- EHS educated PIC on ensuring that items were washed and stickers were removed. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in raw shrimp touching shrimp. Observed scoop with no handles stored in tomato paste. 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 scoops with no handles stored in jalapeños, shelf stable Parmesan cheese, and some dry goods such as sugar and flour. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -0- 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 box of crab crackers stored on floor in dishpit area.

4-502.13 Single-use and single-service articles cannot be reused. Observed some single-use containers stored in clean dish area. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and dark stains in need of replacement. -CDI- PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed missing panel on front of one of prep units. Observed damaged/broken handles on some prep units. Repair. -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. Observed exterior surfaces of prep units in need of cleaning. Observed top of dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash such as cardboard boxes stored outside dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed chairs and other items stored outside of dumpster area. -0- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout that were not in use. Remove or discard any items that are not in use. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris in floor drains beneath prep sink. Observed some walls in need of cleaning. Observed floors in dry storage area with standing water. Increased and more thorough cleaning frequency recommended. 6-501.16 Store mops for air drying after use. Observed mops stored in water. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed broom handles stored against clean dish rack, contacting clean dishes. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on top of prep tables, single-use wrap, over retail food in prep units, WIC, and dry shelving storage area. -0.5-