STEAMERS SPORTS PUB

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. Shelf in walk-in cooler line with cardboard. Do not use cardboard to line shelves. 0 pts.

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. Cardboard used as a mat in front of cooking equipment. Do not use cardboard. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese sauce hot holding below 135F. Items was double panned in steam well. CDI: Items was discarded because it had been reheating for over 2 hours. 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 lettuce and cheese slices in the prep top over 41F. PIC stated that they were put in the unit 2 hours ago. CDI PIC put items in the WIC and cooled down to 41F during the 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 a container of egg rolls and a tray of house made dressings in the lowboy cooler not date marked. CDI PIC provided date marks. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging on shelf with containers of dressing packs. CDI PIC moved spray bottle.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara and cheese sauce hot holding below 135F. Items were double panned in steam well. CDI: Items were reheated to 165F. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick paper towel off floor then proceed to put on gloves and handle food. CDI: Employee washed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored above box of potatoes. CDI: Spray bottle was relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher in hand sink. CDI: Item was removed.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chili reheated to a maximum temperature of 155F. Chili was leftover from yesterday. CDI: Chili was reheated to above 165F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over sliced cheese inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed mushrooms inside walk in cooler without a date. CDI: PIC dated item. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed crab thawed out in walk in cooler with ROP packaging still intact. Ensure packaging is opened when thawing under refrigeration.

4-501.11 Maintain equipment in good repair. Observed flooring of outdoor walk in cooler starting peel upwards. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Kraft parmesan cheese labeled as “refrigerate after opening” stored at room temperature. CDI: Product moved to cooler. For more information, please visit: http://meck.co/FoodSafety 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer coming from the dispenser at 1130ppm DDBSA. CDI: Chemical was diluted to proper concentration.

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 no label on 2 squeeze bottles on top of flat top. CDI: Products labeled as water and margarine.

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 stored on floor under shelves at outside WIF. Foods shall be stored off the floor. REPEAT VIOLATION

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large strainer of cooked chicken wings blocking access to hand sink in kitchen. CDI, items removed.

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 stored on floor under shelves at outside WIF. Foods shall be stored off the floor.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored for retail use. CDI, items removed and segregated by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed chicken and shrimp items on menu with disclosure asterisk and reminder. Items shall not be served raw or undercooked. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of proteins stored on floor at walk in freezer. Kitchen manager states he has to make room for storage. EHS explained to PIC that foods shall be stored at least 6 inches off the floor.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomiting/diarrhea event. CDI, EHS explained written procedures to PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at bar not working. PIC states employees use hand sink in kitchen. EHS explained all hand wash sinks shall have soap available. CDI, soap dispenser unclogged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken breast cold holding above 41F. CDI, voluntary discard by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods in prep unit reach in with wrong or no dates. CDI, items date marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. CDI, items removed for cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed single pack of raw, packaged hamburger meat stored above ready-to-eat wings in walk in cooler. CDI - Hamburger meat relocated.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray stored on prep surface next to open seasonings. CDI - Sanitizer relocated to avoid contamination.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of marinara sauce not segregated. CDI - Item set aside for credit.

5-202.13 Backflow Prevention, Air Gap - P Observed pre-soak sprayer near dish machine without proper backflow prevention. Sprayer hangs below flood-lip in sink area. A VR will occur no later than 10/30/2020 to ensure proper backflow prevention has been installed.

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 flooring around dish machine in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - EHS corrected employee and hands were re-washed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in outdoor walk in cooler. CDI - Employee corrected storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ribeye and raw shell eggs stored co-mingled with ready to eat sauces. CDI - Both containers were relocated to correct storage order.

3-307.11 Miscellaneous Sources of Contamination - C Observed receipt placed on prepped salad. PIC removed receipt from salad.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw Philly meat at grill then changing gloves to proceed working with ready to eat foods and handling prep cooler door. Food employee unaware of hand washing before donning new gloves for change of task. CDI (corrected during inspection) by instruction from management to instruct employee to wash hands after changing tasks between raw foods and ready to eat/ handling equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COMMENT: Observed baked potatoes and chili made yesterday 2/18/19 without a date mark in walk in cooler. Facility does a good job date marking in facility. CDI. Manager corrected date mark immediately. Will re-evaluate at the next inspection.

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. COMMENT: Observed light out in small side storage room. Replace as soon as possible to maintain lighting requirements. n

5-402.13 Conveying Sewage - P Liquid waste shall be disposed of in accordance with the LAW. Observed grease residue on rocky area near side rear fence. CDI - PIC implemented using container with lids to capture waste for disposal in dumpster. -1-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unfinished floor in outside dry storage. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages being stored on food preparation surfaces. CDI Drinks were relocated. Make sure to store drinks to ensure contamination does not occur of food, single service or equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wings not date marked; make sure to date marked all product if held for more than 24 hours. GENERAL COMMENT PIC stated that all the wings will be used tonight but were prepared yesterday. Make sure to date mark if held more than 24 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed on 4 page menu the reminder on each page but lacking the disclosure on 3 of the pages stating that the product can be served raw or undercooked.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles in bathrooms. GENERAL COMMENT low risk however if food establishment goes through a transitional permit will be required to be in compliance with current code.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation surface while pasta salad was being prepared. Make sure to have a designated area for employee belongings.

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 wings made on 2/9 which made today the 8th day being that day one was on the 9th. cdi wings discarded.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a heat bulb with no coating or shielding today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wings draining into handsink- moved to correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wings cooling in ice in the 3 comp. sink today and the sink does not have an air gap. Wings taken out of sink and put into walk in to correct. Provide an air gap or use a colander or other means in the 3 comp sink to keep food from being in contact with the sink itself.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a peeling coating on the heat bulb today- replace.

Observed mac and cheese and potato soup that was made on Tuesday, without a date mark- back dated to correct 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed daylight showing through on the bottom of the back door- provide a door sweep. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed crumbs in gasket of low prep cooler and in bottom of reach in freezer. Wipe clean.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two in use shakers and bottle of oil at cook line not labeled per rule. CDI- verbal correction to label. Kitchen manager Renee McBride labeled immediately.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Kitchen manager was observed dispensing some foods into containers at the beginning of inspection while wearing a large stone ring and watch. CDI- verbal correction, manager removed watch immediately and advised that she does and will wear gloves at all time when preparing foods/ washing utensils.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Some containers used for food storage are general storage containers and not for food storage and have cooked, ready to eat, and frozen foods stored in direct contact with the container. Most food pre-portioned stored in food safe bags or lined with deli paper. CDI- Explained regulation and options to Owner/ operator Bill Nolan and kitchen manager Renee McBride.