PINEVILLE ICE HOUSE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures at time of inspection. CDI - EHS provided PIC a copy of vomit or diarrhea clean-up procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinara in WIC cold holding at 48F. PIC indicated door to WIC was left open from a beer delivery earlier that morning. PIC arrived at 12:30pm to find cooler was still open. Repeat CDI - WIC door was closed and Marinara was re-checked and temperature was at 40F.

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 prep unit cold holding 2 squeeze bottles of marinara past the 7 day TCS parameter. Observed WIC with multiple pre-portioned cups of marinara and a couple squeeze bottles also past the 7 day parameter. All out of date items were date marked for 5/29. CDI - PIC voluntarily disposed of all TCS items out of the 7 day parameter.

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 oil and water near the grill bearing no labels to identify contents. CDI - PIC placed labels to identify contents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, sliced provolone, American cheese, and marinara sauce all above 41F while said to be cold holding in the cooler drawers beneath the flat top grill. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle with no label. CDI - Item labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer below 200 PPM. CDI - Sanitizer replaced at proper strength.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer used and not cleaned before and after use to check food items. CDI cleaned 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed spatulas, tongs, and other utensils that did not get cleaned within 4 hours. CDI items replaced and moved to sink for cleaning. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine chute with build up. Broken down for 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 Observed hot dogs from 12/7. CDI items discarded. Observed grilled chicken dated 11/13. CDI improper date added and date changed. Observed pepperoni, mozzarella, grilled chicken, and salsa that was placed in prep units and not dated. CDI mass dating. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with sanitizer at 0ppm. CDI bucket refilled.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer for high temperature dish machine. Verification required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing orders and cooking food in fryer without effective hair restraint. Wear hair restraint while preparing food. -.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 buildup on soda back splash area on soda dispensers. Clean often enough to prevent buildup. -,5-

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 holes in ceiling in area with drink dispenser. Repair. Replace missing ceiling tiles over nacho cheese dispenser. -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 hotdogs in low reach in unit dated 12/11. CDI - PIC voluntarily discarded food. 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 .

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below 3-comp sink flood rim. CDI - PIC hung up sprayer at adequate height above flood rim.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 chemical spray bottles with no labels. CDI - Labels were added to spray bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping food with no hair restraints.

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 sticker/label residue on the exterior of multiple pans stored as clean. CDI - Pan were moved to 3 compartment sink to bed cleaned properly.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed medication stored on shelving with and above single service/use items. CDI - Medication was removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without certified food protection manager

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P. Observed water used for pretzels being stored in a container labeled sanitizer. CDI: PIC voluntarily discarded bottle.

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 powdered sugar and salt in unlabeled containers. CDI: PIC labeled containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 50 ppm quat. CDI: PIC changed bucket, new concentration is 200ppm quat.

REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility without max/min thermometer for hot water dish machine. VR required within 10 days.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for measuring temperature of hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 facility is missing updated employee health information including nontyphoidal salmonella added to list of illnesses. CDI - EHS discussed changes to the Employee Health Policy and provided PIC with updated documentation.

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 boxes of single service lids on the floor next to WIC.

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 wooden boards under dishmachine to hold machine off of floor. Wood needs to be sealed or replaced with a smooth and nonabsorbent material.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf Observed facility does not have an irreversible thermometer to test dish machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have test strips for measuring QAC sanitizer at the 3 compartment sink. VERIFICATION REQUIRED.

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 build up of grease and debris in fryer. Needs cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf observed the 3-comp sink to only reach a temperature of 100F. CDI-PIC adjusted the water heater and the valves so that the new temperature was 120F.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service lids stored with food contact surface up . CDI inverted lids.

4-501.11 Maintain equipment in good repair. Observed low boy freezer gasket torn.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not name required symptoms that employees could not work with . CDI provided poster for employee health.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located. 10 day verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QAC sanitizer but only has test strips for chlorine. 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on top of table where pizza oven is located and floors of equipment.

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 under equipment due to build up of food debris and other items.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Hot dogs dated for 3/27. CDI- Discarded. REPEAT.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P - Persons unnecessary to the food establishment operation are not allowed in the food preparation. Observed non food-service employee walk though kitchen. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 pan of lettuce overstacked and at 53 degrees F. CDI, operator voluntarily discar1ded lettuce that was held at improper temperature .

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 package of mozzarella cheese with date of preparation of 2/10. CDI, operator voluntarily discarded mozzarella cheese. Improvement made since previous inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer to measure ambient air temperature not located in flip top prep refrigerator.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups used for consumer self service shall be furnished from an approved dispenser or kept in original protective packaging protecting the lip contact area. Observed disposable single-service cups uncovered / unprotected for consumer self service at bar. Furnish from approved dispenser or keep in original protective packaging protecting lip contact area.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed soiled equipment stored on clean drain board of 3 compartment sink.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored on shelf with consumer food. Store in designated area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without decontaminating hands. -P - Observed food employee turn faucet off with their bare hands. CDI by instruction.

6-301.11 Handwashing Cleanser, Availability - PF - Observed hand soap dispenser not functioning properly or dispensing soap. CDI, operator removed from dispenser to manually provide soap. Repair dispenser.

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 container of cut tomatoes, cut lettuce and pepperoni not date marked and in prep unit over 24 hours. Observed open container of cole slaw with a date of preparation of 1/1/17 and pimento cheese not date marked. CDI, operator voluntarily discarded foods.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean utensils stored in soiled area. Observed ice scoop stored in soiled container at ice machine.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles 6 inches from the ground and in a clean, dry location. Observed package of single-service plates stored on ground in kitchen. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Single-service cups used for consumer self service shall be furnished from an approved dispenser or kept in original protective packaging protecing the lip contact area. Observed disposable single-service cups uncovered / unprotected for consumer self service at bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket of refrigerator accumulating debris and soil.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Equipment no longer used in facility shall be removed. Observed some soiled containers inside a steam well that operator stated was no longer used. Maintain clean if used or remove equipment if no longer needed.

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 container of cut lettuce, cut tomatoe prepared at 5pm yesterday according to PIC. Observed hot dog with a date of preparation past 7 days and pork with a date of preparation of 6/19. CDI, operator voluntarily discarded foods.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area and so contamination is prevented. Observed lean towel stored on splash guard between handwashing sink and dump sink. Observed clean linen stored with spray bottle of chemicals. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Invert clean tableware so that handling of food contact area is prevented. Observed single-service utensils not properly inverted in containers in kitchen.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 cracked pitchers. CDI, operator voluntarily discarded pitchers. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak in flp top prep unit. Repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed water accumulating on bottom of flip top prep unit.

Repeat violation 2-101.11 PIC shall be present during all hours of operation.-PF - Employee with certification was not present during inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed handsinks in women's restroom only reaching 89F. Verification required 7/15/2015

Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed an unlabeled shaker of powdered sugar and unlabeled container of salt.

General Comment 4-501.11 Maintain equipment in good repair. - Observed 2 split gaskets on the freezer prep unit. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed one cracked container. CDI - PIC Valerie discarded the container.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Facility did not have test strips for quat sanitizer. Verification required 7/15/2015

General Comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Dumpster is missing the drain plug. Call number on dumpster and request a new one.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of being a food safety manager. PIC, Chelsea Marshall advised that she has a certificate issued from National Registry for Food Safety Professionals, and that it was previously locked in the main office. PIC was advised that the certificate was no longer in the office. CDI- verbal correction, verification of food protection manager is required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on beverage dispenser at the bar. CDI- Operator Chelesea Marshall had cleaned.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two small containers of dry seasoning not labeled. CDI- verbal correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Commercially sealed boxes of creamers stored on the floor at the snack bar area. CDI- verbal correction to correct storage.

Observed no PIC with food safety certification on-site. Facility must maintain PIC with food safety certification on-site after January 1st, 2014.

Maintain all food contact surfaces properly washed, rinsed. and sanitized. Observed pink mold build up on backside outer ice chute at drink machine. Ice maker looked great!

General Comment- Observed sleeves not covering lips of single service cups and coffee filters stored uncovered. Store all single service to protect from contamination.

General Comment- Observed heavy debris on upper inside of coffee maker (above where filter sits). Maintain this clean.

General Comment- Observed wall damage on wall to right of coffee maker and broken tiles throughout back storage area. Maintain physical facilities in good repair.