CRAZY LEGS SPORTS CAFE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three hotel pans of reheated chicken wings in hot holding cabinet below 135F. PIC stated chicken wings have been hot holding for roughly 1 hour. CDI - EHS instructed PIC to reheat chicken wings to 165F and place back into hot holding cabinet. EHS educated staff on hot holding, reheating, and par cooking which staff seemed to think was the process. EHS did not observed par cooking. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic container of raw salmon and plastic container of raw shrimp in double door RIC above 41F from yesterday. See temp chart. CDI - EHS instructed PIC to discarded food. It was later found that the food was placed back into the double door RIC. EHS instructed PIC to discarded food again at which point EHS did observed food being 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 .

3-501.18 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 open gallon of whole milk without any date marking, PIC was unable to accurately date mark and voluntarily discarded food. 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 . CDI, PIC allowed to date/re-date the following TCS food product(s), marinara sauce, cut lettuce, cut cherry tomatoes, sliced tomatoes. Because items were date marked for eight days 7/30-8/6 and chicken wings that were observed thawing in double door RIC without thaw date from yesterday. CDI - PIC corrected date marking. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working in kitchen without any form of hair covering. PIC will obtain hair coverings.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Location of vomiting or diarrhea kit not listed on clean up plan. CDI - Kit location written in on plan.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of multi-surface cleaner stored at bar, unlabeled. CDI - Name of cleaner written on spray bottle Shelf above 3 comp sink and prep sink used to store chemicals. CDI - Staff began moving chemicals to a low shelf; shelf above 3 comp and prep sink to be used for clean utensils storage

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 Frozen pre-cooked chicken wings placed in warming cabinet to thaw and approaching 2hrs without reaching the minimum reheat temperature. CDI - Wings heated to >165F in air fryer. Discussed changing thawing process to slacking wings in reaching cooler overnight.