PACKARD TAVERN

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed designated handsink blocked by temporary AC unit hoses. CDI: Handsink temporarily relocated to one of the 2 nearby dump sinks within the bar. Facility stated that AC should be permanently fixed in the next week or so for the whole building. These temporary units will then be removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shaved prime rib (not fully cooked), garlic aioli (made with raw eggs) and a box of raw bacon stored over various ready to eat items in the walk in cooler. Observed 1/6th pan of raw eggs stored above ready to eat product in the prep cooler. Observed shaved prime rib (not fully cooked) stored behind pickles in the prep top unit. CDI: Items reorganized to accommodate proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer blades stored as clean with food debris. Observed various scoops and spoons at dessert station with food debris. PIC indicated these small wares are not used regularly. CDI: All items properly washed, rinsed, and sanitized. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut kale mix cooling from 1pm still above 41F after 4 hours. CDI: Item was voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato, kale mix, bone marrow aioli, and pico in prep coolers above 41F. Coolers were holding all other items above 41F. Per PIC these items were not prepared today. CDI: Kale reduced in volume and cooled, tomato voluntarily discarded, bone marrow aioli cooled, pico voluntarily discarded. EHS recommends placing lids on less frequently used items that are exposed to a lot of room air when possible and reducing volume in pans. 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 .

3-501.15 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 kale cooling while tightly packed in a deep covered cambro. CDI: product voluntarily discarded. Observed tapenade and onion dip cooling in reach in cooler while wrapped. Observed farro cooling in prep top cooler. CDI: All items spread out and moved to walk in cooler uncovered. Ensure any items after prep that are above 41F are cooled in the walk in cooler. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of what PIC identified as water and oil. Observed shaker of what PIC identified as powder sugar at the dessert prep cooler with no label.

4-903.11(A)(C) Store single-use and single-service articles 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 employee items stored on and jeans against shelving with single use items in employee locker room/dry storage area.

4-501.11 Maintain equipment in good repair. Observed left door of first prep unit on the line with gasket beginning to split. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance Observed peeling shelf protector from when prep table was purchased no longer smooth and easily cleanable. Remove shelf covering. Observed induction burner that is cracked and damaged on the surface. PIC indicated that they are in the process of purchasing another one to replace this one.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster.