RED LINE CLUB, THE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled chicken and salsa in the oven below 135F. PIC reheated to 175F. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top with deep grooves and discoloration that can not be effectively cleaned and sanitized.

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 floor near soda syrup rack with large amount of residue.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed windex spray bottle stored above the Vegie prep sink. CDI PIC discarded spray bottle.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in the crack of the prep top and the counter. CDI PIC moved knives to 3 comp sink to be cleaned.

4-501.11 Maintain equipment in good repair. Observed hand sink cracked. Repair. Observed no drain plugs for 3 comp sink.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towel dispenser at 3 compartment sink drain board. EHS advises facility to remove paper towel dispenser and/or make paper towels inaccessible at utility sinks.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Observed time log filled and completed for hot line but no written procedures for Time as Public Health Control for TPHC items held on hot line. CDI - PIC provided printed copy of electronically saved TPHC instructions and reposted in establishment kitchen

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 approximately five (5) working squirt bottles (butter, water, oil) at grill line with no working labels. CDI - Bottles were labeled prior to end of inspection.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use cutting knife stored between cutting board and metal prep top counter. CDI - Food employee removed knife from improper storage location.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single of to go boxes with exposed food contact surfaces. CDI - Boxes were inverted to prevent potential contamination.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed minor holes in wall above three compartment sink where prior fixtures were placed. Cover and/or patch holes in walls.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without an employee health policy. CDI: A written employee health policy was placed at stand. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a vomit/diarrhea clean up plan. CDI: Written vomit/diarrhea clean up plan was placed at stand. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over salsa and fully cooked bacon. CDI: Raw bacon was relocated. 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 sliced tomatoes, pico, shredded cheese, salsa, bacon, sliced deli meats above 41F. Ambient air temperature is 41F. CDI: items were relocated to other refrigeration. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with only thick probe thermometer. CDI: Thin probe thermometer was placed at stand.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf - Observed mite log filled and completed for hot line but no written procedures for Time as Public Health Control for TPHC items held on hot line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell egg stored over bagels and breads in reach in refrigerator. CDI, foods relocated for proper storage.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed TCS foods such as hamburgers hot held at steam well at 117 degrees. CDI, hamburgers reheated to 176 degrees F. Operator stated items discarded and to use on time. Operator stated time logs posted have not being filled out and no written procedures provided. CDI, TPHC procedures and requirements discussed with operator and procedures must be prepared in advance, maintained and followed. Operator to discard items after 4 hours.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held around waste of food employee and wet cloth used to stabilize cutting board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food consumer.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed outdated employee health policy. CDI, PIC to print out updated copy.

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: http://meck.co/FoodSafety Observed no written procedures. PIC states documents were printed and posted at all sites. CDI,

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at 3 door reach in cooler. Need repaired.

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 grease build up at hood vents. Need cleaning.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors in kitchen. Need repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers hot holding at 100F in hot line. CDI - Peppers reheated to 169F before being placed back into hot holding. - 0 -

4-501.11 Maintain equipment in good repair. Observed split gaskets in 3 door, standup reach in cooler. Observed torn gasket on hot box near fryer station. Replace as needed. - 0.5 -

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. 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 floor in need of resealing. Paint starting to wear away and revel concrete underneath. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep top above single use items. CDI - Drink was voluntarily discarded. - 0.5 -

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 Potato salad observed cooling tightly covered in plastic wrap. CDI. Container vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled or wet wiping cloths on prep counters.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee manually washing utensils and equipment with 102F wash solution. CDI - Water was able to reach 120F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken fajita mix cold holding at 48F in reach in cooler. CDI - Voluntarily discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes actively wet stacked by employee.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelf above single service items in back storage area. CDI: Drink discarded.

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 rice cooling at a rate of 0F/minute in reach in unit, and ham cooling at a rate of 0.09F/minute. CDI: Rice reheated to 165F in oven and held hot for the remainder of sevice, while ham was placed on ice to rapidly cool to 41F. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers holding at 128F in steam wells. CDI: Burgers reheated to 165F in oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomato and chicken holding above 41F in flip top unit next to steam wells. CDI: Both products placed on ice to chill to 41F.

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 ham and rice cooling in deep containers in a reach in unit, as well as a salad and cheese plate cooling tightly wrapped in a reach in unit rated for holding. CDI: Rice reheated to 165 and held hot, ham, salads, and cheese placed in ice in the walk in unit to facilitate rapid cooling to 41F. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of liquid butter and water at grill with no labels. CDI: Labelled.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed gloves used to hand dispense raw steak onto flat top grill, leave grill to displace box and then return to grill without handwash. CDI - Gloves taken off, hands washed and new gloves put on. PIC educated food employees on handwashing requirements. -2-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed spinach opened for breakfast cooling since 9:30 AM at 52F in reach in near hot bar. CDI - PIC voluntarily discarded. -1.5-

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 tightly wrapped large bag of spinach cooling in reach in near hot bar cooling. CDI - PIC voluntarily discarded because food missed 4 hour cooling window. -0-

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers. -1- REPEAT Points not escalated today as there was only one gasket in bad repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths at 50 ppm QAC CDI dumped and refilled with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed several gaskets in numerous units in need of replacement.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint on floor starting to peel and in need of resealing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed two employee drinks on a prep surface. Employees voluntarily discarded the items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at kitchen handsink. CDI- PIC provided paper towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed several handsinks being used as dump sinks in bar areas. CDI- PIC was informed of the violation and employees were educated on the violation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce stored above RTE foods in a reach in cooler and a low boy cooler. CDI- Storage order was re-arranged since no cross contamination was observed.

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 cheese, ham, cut lettuce, sliced cheese, cooked chicken, and grilled chicken all in cold holding units well above 45F. PIC stated all items were cooked and cooled less than an hour before the inspection. See temp chart for corresponding temperatures. Also observed corn/bean salsa in a reach cooler tightly covered and attempting to cool. CDI- All items moved to a reach in or low boy uncovered to quickly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed cookline employee preparing food and wearing a bracelet.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed a scoop in water at 120F.

5-501.16 Provide waste bins in required areas including at handwash sinks.- Observed several hand sinks in need of a waste bin.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed a paper towel dispenser out of service.

6-301.14 Post a handwash sign at each handsink.- Observed two handsinks without signs. PIC was given signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- See temp chart. Observed Burgers, chicken, philly steak, and cheese all below 135F. CDI- PIC voluntarily discarded steak. PIC brought all other items to well above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- See temp chart. Observed pico, salad, pasta salad, chicken, ham, turkey all above 45F. CDI- PIC voluntarily discarded the items. NOTE: In 2019 a violation of this rule will occur if TCS foods are not 41F or below.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- Observed one sanitizer bucket on the floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed cups stored on the floor in the back closet near the bar.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.- Observed wash water at 98F. PIC changed water.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed chipping paint throughout the kitchen.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date marking on foods in RTE form that have been in service over 24 hours. -3- REPEAT CDI - Date marrking placed on foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of quat sanitizers. CDI - PIC labeled these. -0-

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed slo rrising vegetables at 109F. CDI - Vegetables moved to oven. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans. Separate and allow to air dry. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buildup in the basin of the handsink. CDI - PIC cleaned basin. -1-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed sliced cheese prepped the day before in the prep cooler at 51F. CDI - PIC voluntarily discarded cheese. -0-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed homemade pimento cheese left in prep cooler from at least 12 days ago at 43F. CDI - PIC voluntarily discarded. -1.5-

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 foods sliced and prepared one day ago with tight wrapping. Loosen and vent while cooling. CDI - instructed PIC on proper cooling methods. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed plastic cups in bar area without lip protected. Keep inside sheath or other protective covering. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the basin of the 2-comp sink and the handsink. Clean these. -0-

6-303.11 Intensity-Lighting - C Observed light out in the kitchen over the oven. Replace light. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink. CDI - PIC given signs today. -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one roll of paper towels traveling between two handsinks. CDI - PIC provided second roll for second sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lemons in basin of handsink. Use handsink only for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding unit with cooked vegetables at 120F and meat at 112F. CDI - PIC had employee turn up the heat on unit. Took another temperature and reading was 135F. Lids were placed on ceramic pots on hot table. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed temperatures of food in reach ins at 52F, prep at 50F and flip top at 52F. CDI - All foods were taken out of temperature control and placed temporarily on time. Post temperature logs throughout for cold and hot holding. Adjust equipment and monitor for quality control. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles for dressing in reach in with the incorrect label present. Label these with the common name of the item. -0-

3-202.11 Temperature - P,PF: TCS foods shall be received at the facility at 45 F or below. Observed sandwiches arriving at 55 F. Sandwiches had been assembled in afternoon at Convention Center and transported to Bojangles Coliseum in un-refrigerated truck. Allowed to keep sandwiches and salad due to time frame from assembly to consumption. Directed facility to not receive food outside of required temperatures.

.4-501.114 Maintain sanitizer at correct concentrations. -P: Observed bucket for cloths with 0 ppm quat sanitizer. CDI- emptied and re-made sanitizer.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed build-up in ice machine. Verification needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stacked on floor of freezer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Food contact surfaces and non-food contact surfaces shall be clean to sight and touch. Observed hot hold unit soiled on interior, shelving in units throughout with debris buildup, plastic sneeze guards with dust debris stored on lower shelf of prep table, pizza oan soiled on prep shelf, plates soiled with onion debris on bottom. Food residue on side of pep table near refrigerators. CDI- items moved to cleaning process, pizza pan discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed open bags of pre-cooked sausage and folded eggs, and cheese in freezer not date marked. CDI- discarded.

4-302.12 Food Temperature Measuring Devices - PF: The facility shall obtain a thin probe thermometer for taking temperatures of thin foods such as chicken tenders, lettuce, beef patties. CDI- instructed to obtain by next inspection.

2-102.12 Certified Food Protection Manager: Observed PIC with no accredited training.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Date mark potentially hazardous foods with date of preparation or date packages are opened. Observed salad dressings not date marked. CDI

3-304.14 Wiping Cloths, Use Limitation: Cloths for wioping surfaces shall be held in an approved sanitizer between uses. Observed wet cloths on surfaces and sinks.

6-501.18 Cleaning of Plumbing Fixtures. Observed bar handwash sink to be cracked with hole in porcelain. This is not easily cleanable.