TCB 54 HUNDRED BAR AND GRILL

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has a food safety handler certification. Permit is within 210 days of issuance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee beverage stored on food prep surface. CDI removed by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at the hand wash sink. CDI by adding hand towels.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some menu items being served cooked to order (hamburgers, steaks, salmon). Add consumer advisory to all menus. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Verification required within 10 days. Provide inspector with copy of new menu with consumer advisory.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open during inspection. Keep door closed when not in use. Door should be self-closing.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers on the drying rack.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC did not provide a max/min thermometer for testing dish machine. Verification required within 10 days.

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 soiled ceiling tiles in the kitchen. Clean ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone on the food prep table.