SPORTS CONNECTION CAFE/BISTRO

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 one bag of lettuce opened yesterday without date mark. CDI- PIC dates lettuce. EHS confirmed opening date of package. (-0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed table top induction burner that is not ANSI/NSF certified. Equipment was in good repair. Replace with ANSI certified equivalent (-0.5).

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy grease accumulation of fryers. Increased cleaning frequency advised. 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 dust accumulation on top of knife box. EHS advises cleaning at earliest opportunity to prevent contamination of clean knives. (-0.5)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler enter kitchen and begin food prep without first washing hands. CDI- Employee properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler change gloves without first washing hands. CDI- Employee washes hands before donning new gloves. (-2)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink 1. Towels were available at adjacent hand sink 2. CDI- Paper towels placed near dispenser. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stored as clean with visible grease, food, and/or sticker debris. CDI- Dishes returned to warewashing for re-cleaning and sanitizing. (-1.5)

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 bottled TCS dressings (ranch, cesar, blue cheese) inside lowboy without date mark. CDI-EHS explains why bottled dressings require date mark. PIC labels dressings with prep date of 03/01. 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 cooked mushrooms inside lowboy dated 2/27. CDI- PIC disposes of expired mushrooms. (-1.5)

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 on handles of reach in coolers. Increase cleaning frequency as needed. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef beside RTE hotdogs on bottom shelf inside WIC. CDI- PIC rearranges order. REPEAT. No escalation of points for single item with overall improvement. (-1.5)

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 severely dented can stored with usable can supply. CDI- Damaged can removed from usable storage space. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several knifes with damaged handles, no longer smooth and able to be cleaned and sanitized. Replace at earliest opportunity. (-0)

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 stored above unwashed vegetables and RTE foods. CDI- eggs moved to bottom shelf. 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 TCS foods in reach-in unit above 41F - hot dogs, raw beef, precooked chicken. Ambient temperature reading was 44-47F. Unit in need of temperature adjustment or repair. Facility will keep TCS foods in neighboring prep unit or walk-in cooler until cold holding temperatures can be verified. **Verification required within 3 days. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried food debris. CDI-PIC placed can opener at 3 compartment sink to be cleaned. -REPEAT VIOLATION- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use low temp dish machine with 0ppm chlorine sanitizer. CDI-PIC changed sanitizer container and primed dish machine and sanitizer levels corrected to 100ppm chlorine sanitizer.

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 a measuring cup with cup handle lying on top of sugar in sugar container.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with debris and in need of cleaning.

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 working containers near grill. CDI-PIC labeled containers olive oil and water.

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 stagnant water with brown debris inside of Cyanne food warmer.

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 scoop handles down in sugar and flour.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the dish machine. VR will be done by 08-19-2021.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine; needs cleaning.

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 REPEAT. Observed two containers of cut tomatoes and a container of hotdogs dated 05/20. Items expired on 5/26. CDI - Items voluntarily discarded.

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 ships and snacks stored on floor of office.

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 food employee wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands properly.

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 opened bag cut lettuce and opened bottle of salsa not date marked. CDI - Lettuce voluntarily discarded. Salsa properly date marked. Also observed pasta salad prepared on 10/5 but dated 10/4, hot dogs dated 9/26, pepperoni dated 10/3, and feta cheese dated 10/2. CDI - Pasta salad label corrected; hotdogs, pepperoni, and feta cheese voluntarily discarded.

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 scoops stored handles down in containers of sugar and corn meal. Keep handles up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. CDI - Item removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed ground beef and uncooked chicken with commercial packaging open and beef removed from commercial packaging and transferred to container stored over ready to eat foods. Observed raw eggs and unwashed onions stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

7-102.11 Common Name-Working Containers - PF - Observed 1 spray bottle of glass cleaner not labeled as required. CDI, operator labeled container.

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 potatoes stored on ground in outdoor walk in freezer. Observed box of pizza crust stored on ground in inside walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in sanitizer bucket but no sanitizer in bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of napkins stored on ground in storage closet area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and residue accumulating between fryer unit and cooking equipment. Improvement made since previous inspection.

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 plastic cup stored in the salsa container. CDI-The cup was removed and explained that a scoop needs to have a handle. Observed the container of hot water holding the in use utensils in need of cleaning. Have cleaned.

4-501.11 Maintain equipment in good repair. Observed rusted grey shelving in the walk in cooler. Have replaced. Do not paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and underneath the grill. Have cleaned. REPEAT.

6-303.11 Intensity-Lighting - C Observed the lighting in the walk in cooler not strong enough. Increase lighting intensity. It must be at least 10 foot candles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned. REPEAT.

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 cleaning needed to the wall next to the fryer unit. Have cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand washing sink. CDI-New soap was brought out.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the white plate on the inside of the ice machine. CDI-The plate was wiped down and sanitized.

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 two containers of product incorrectly dated. CDI-The new dates were written on the containers. Ensure that employees know the correct date when date marking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of product stored on the floor in the walk in cooler and freezer. CDI-The boxes were placed onto shelving. REPEAT.

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 the handle to the scoop stored in the sugar. CDI-The handle was moved out of the product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on the cutting board. It is no longer easily cleanable. Have resurfaced or replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the tall reach in cooler and the handles, and the reach in with the flip top unit. Have cleaned. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food product on the floor in the walk in cooler. CDI-The box was picked up and placed onto the shelving unit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on the cutting board and it is no longer easily cleanable. Manager noted that a new order was placed yesterday.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the microwav toe, and the inside of the reach in cooler. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on top of a container and stored with food for the facility.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee handle broom and clean then put on fresh gloves without handwashing. CDI hands washed gloves donned.

.4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black debris.

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 pepperoni and hot dogs that were not dated. CDI items dated. Observed salsa, ham, turkey from January. CDI items discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 unlabeled bottle of cleaner. CDI bottle labeled.

6-301.14 Post a handwash sign at each handsink. Observed two hand sinks in kitchen with no handwash signs posted. CDI provided handwash signs. -0 points-

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pizza for slices and cooked chicken breast with no cover in reach in near grill. CDI Corrected by instruction .

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 opened milk and container of baked beans with no date label. CDI Labeled. 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 two containers of marinara sauce labeled 11-01 temperature between 41 - 45 degress can only be held for 4 days CDi product discared.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observ ed large number of filter flies in front area of kitchen . PIC states she has started a program with an exteriminator to eliminate the problem but treatment has not had time to control problem. -0 points-

4-501.11 Maintain equipment in good repair. Repair gaskets on lower doors of flip top. -0 points- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on flip top unit nees to be replaced or resurfaced. -0 points-

General Comment 5-202.12(C) - Spring loaded faucets must run at least 15 seconds per activation. Two of the three sinks in the men's room run less than the minimum time allowed. Adjust.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up around chut of ice machine. Clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of food pans with sticker residue and stored as clean. CDI - Pulled for reprocessing.

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 container of grilled chicken breast with no date in reach in cooler. CDI - Facillity allow to back date chicken. Also, discussed with PIC about placing date marks on side of pans in flip top rather than on lids as items in top do not have lids and therefore no date mark. Facility keeps a log of when the items are swtiched and expiration dates.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on dirty drainboard side of three comp sink. CDI - Placed in dirty laundry bin.

General Comment 4-502.11(A) Maintain utensils in good repair. A few plastic food pans have stress cracks. CDI - Discarded.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splatters from inside microwave.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up inside ice machine around chute. CDI - Staff cleaned ice machine during inspection. Recomended staff clean ice machine regularly between preventative maintenance visits.

General Comment3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Package of bratworsts with no date mark in reach in cooler, opened yesterday. CDI - Appropriatly date marked item; all other items in facility properly date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of sanitizer not labeled at prep line. CDI - PIC labeled bottle during the inspection. Repeat violation.

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 Pasta cooling in tightly sealed container inside walk in cooler. CDI - Lid of container removed to allow heat transfer.

General Comment2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One food employee observed wearing bracelet while working in kitchen. CDI - Employee removed bracelet.

General Comment4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Noted slight build up on gaskets of reach in cooler at prep line. Wipe gaskets clean.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw meats in relation of final cook temperature with the highest cook temperature being the lowest item in storage. Observed open raw turkey burgers above non- meat items in the walk-in freezer. CDI - moved to the bottom shelf.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. The walk-in was holding TCS foods at 42-43F. This allows a holding time of up to 4 days, including the day of preparation. Observed baked beans labeled 1/21 indicated they were on day 7 while 43F. PIC discarded. Also, a plastic container of tomato sauce and one of chili were not date marked. These had been prepared the day before according to the PIC and were labeled as such. CDI.

7-102.11 Common Name-Working Containers - PF. Working containers of chemicals must be labeled with the common name. Observed a bottle of chemical on the hot water heater did not have any indications as to what it was on the bottle. CDI - discarded by the PIC.

4-302.12 Food Temperature Measuring Devices - PF. A TEMPERATURE MEASURING DEVICE with a suitable small- diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Observed the facility only had an infrared thermometer. Obtain a suitable small diameter probe thermometer.

3-602.11 Food Labels - PF. Food labels must include 1) The common name of the food; 2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) An accurate deceleration of the quantity of the contents (typically in oz.); 4) The name and place of business of the manufacturer, packer, or distributor; 5) The name of the food source of each major allergen contained in the food unless the food source is already part of the common name of the ingredient. Observed individulally packaged cookies in a basket by the register for customer self service. CDI - placed behind counter.