SMALL BAR

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) pan of marinated chicken stored behind sliced beef steak in grill drawer cooler. CDI - Chicken was rotated to sit in front of beef in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) open bottle of salsa open and held at dry good shelf. Observed one (1) pan in prep top with pre-portioned cups of Housemade ranch (sour cream) at approximately 48F. Per conversation with PIC, ranch was portioned prior to EHS arrival. CDI - PIC voluntarily disposed of salsa. Ranch was observed cooling during inspection. 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). Observed two (2) portions of undated shredded lettuce (prep top and prep unit.) CDI - PIC confirmed with food employees that lettuce was prepared on day of inspection. Lettuce was given proper date mark. 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 one (1) undated salsa opened at dry storage. Observed one (1) portion of sliced tomatoes at prep top with a production date of 7/29. CDI - PIC voluntarily disposed of undated and out of date TCS foods. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two (2) spray bottles at chemical storage with no labels. CDI -PIC identified bottles as bleach and degreaser. Labels were attached to bottles.

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 one (1) single use container stored inside of spice bin as a portioning utensil. Utilize utensils with handles. CDI - EHS removed container without making barehand contact with spice mix.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed two (2) sinks (prep sink and pre rinse sink) unsealed to wall and with peeling sealant respectively. Per transitional permit items, seal all sinks as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral restrooms within establishment without covered waste bins. Provide as needed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unsealed doorway at stairs leading to standing coolers. Observed unsealed flooring throughout kitchen. Per transitional permit items, seal or resurface absorbent surfaces and flooring as needed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one (1) unshielded light fixture in kitchen area. Provide cover as needed.