LUCKY LOU'S TAVERN

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy jalapeños in RIC during inspection. CDI - Jalapeños voluntarily discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in prep unit holding above 41F during inspection. See temperature chart. Unit had visible build up of ice blocking a portion of the air vents. CDI - Out of temperature foods stored in unit for longer than 4 hours voluntarily discarded. PIC to contact maintenance if issue persists. 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 .

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 food debris at bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

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 various holes in walls and cracks in tile flooring in main kitchen area during inspection. Repair and/or replacement necessary. 0 pts.

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 food debris on bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 0.5 pts.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plate, metal pans, metal lids and can opener with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed marinara hot holding below 135F. CDI: Item was reheated to above 165F. All other hot holding was correct. 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 .

4-601.11(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 food debris in bottom of reach in freezer and coolers. Clean as needed.

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 build up of debris on flooring around cooking equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, metal lids and serving spoons with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen area.

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 build up of debris on flooring underneath and around equipment. Clean as needed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar where non alcoholic beverages and ice are dispensed. -CDI- EHS provided PIC with signage and PIC posted it. -1-

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 NFCS of lowboy with dust debris under grill that sits above it. Increased and more thorough cleaning frequency recommended. -0-

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 floors in need of cleaning behind and underneath equipment in hard to reach areas. Observed two vents in kitchen area in need of cleaning or replacement due to dust buildup. Increased and more thorough cleaning frequency recommended. -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- Observed sliced deli turkey cooling in closed plastic bags in a container packed/filled to the top inside of lowboy. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into a flat tray and placed in freezer to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over RTE chicken wings in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed queso holding at 115F. -CDI- PIC reheated item to 171F. -0- 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 items in WIC between 41-43F; chicken wings 41-43F, raw burger patties at 42F, shredded cheese 42-43F. Observed ambient air of unit at 39F. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -3- 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC #2 above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. -1.5- 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 . Possible air flow issue with this unit. As items on top shelves were temping and items on bottom shelf were not.

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 housemade ranch prepared today cooling in prep unit with lids, stacked on top of each other. Observed turkey sliced today cooling in prep units portioned in bags, stacked on top of each other. Observed Marianara sauce cooling with no change in temperature after 42 minutes. Observed cut lettuce cooling in plastic container with lid in prep unit with no change in temperature after 33 minutes. -CDI- PIC placed sliced turkey in large container and spread it out and placed in freezer to facilitate rapid cooling and placed housemade ranch in WIC to facilitate rapid cooling. PIC placed marinara into smaller containers and placed ranch and other items in cooler without lids to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site For more information on becoming a certified food protection manager 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 Pan of raw bacon stored on top of RTE wings Both pans were covered. CDI - Order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cooked bacon on top of grill uncovered. Some other foods uncovered in reach in coolers. Keep covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Plates soiled with food debris. CDI - Brought to dish machine. 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 .

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. Queso observed at 42F in WIC. PIC stated they cooked and cooled it yesterday. CDI - Discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Commercial chipotle aioli not dated. CDI - Dated. 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 .

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. Gaskets and fryer baskets in need of cleaning.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs not shielded in dry storage back.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit and diarrhea clean up on site. CDI - Provided, For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple drinks stored on top of soda boxes. Keep in designated area

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not sanitizing, recorded at 0ppm. CDI - Machine primed and recorded at 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in WIC and reach in cooler recorded above 41F, CDI - Cod and chicken discarded, Items in WIC had ice added to them to cool down. 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 .

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 Chicken cooling at room temp. CDI - Moved to WIC for rapid cooling. REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in kitchen. Contact pest control for treatment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of QAC sanitizer not labeled. CDI-PIC labeled bottle.

REPEAT 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 wings above 41F in walk-in cooler covered in metal pan during cooling process. CDI-PIC removed lid to facilitate active cooling. Penne in reach-in cooler was above 41F due to portioning and wrapping in plastic bags during prep. CDI-PIC opened bags and placed penne on sheet pan to be transferred to freezer to quickly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 ice scoop with handle resting in ice. CDI-PIC removed scoop.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed exposed food in metal pans in reach-in freezer. CDI-Items were covered with lids by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed leftover sticker residue on stacked metal food pans on clean dish shelving. CDI-Pans were rewashed/sanitized. For more information, please visit: http://meck.co/FoodSafety 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 .

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 penne in portioned and wrapped bags still above 41F. CDI-Bags were vented and placed sheet pan of penne was placed into walk-in cooler to quickly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pimento cheese with date mark 8/10. CDI-Food was discarded voluntarily.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen area. Keep working to prevent and eliminate pests.

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. Minor cleaning needed underneath bar by left soda dispenser and handwashing sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food uncovered in reach-in freezer. CDI-PIC covered food with lids.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Tomatoes, green leaf lettuce and slaw prepped before inspection were cooling in reach-in with plastic wrap secured over food. Food was still above 41F. CDI-Plastic wrap was peeled back, vented. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in freezer door and walk-in cooler door.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Tomatoes and slaw prepped before inspection were cooling in reach-in with plastic wrap secured over food. CDI-Plastic wrap was peeled back, vented. Cooling met time/temperature parameters.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 some debris in containers holding cleaned utensils. Recommended more frequent cleaning.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed black build up on upper white cover of ice machine. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Facility shares dumpster with other businesses in complex. One door open. Dumpster pad surrounding area is spotless. No signs of pests.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor in kitchen. CDI - Employee removed sanitizer bucket. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inner surfaces of ice machine with black build up. Recommend frequency cleaning around ice shoot and areas behind plastic divider. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surface of deli slicer with hair contamination. PIC stated that deli slicer is sanitized after each use. CDI - Deli slicer was broken down and moved to dish washing area to be washed, rinsed, and sanitized. -1.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine with heavy black build up around opening, near ice chute, and on pastic divider. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep table next to deli slicer. Recommend designating an area for the storage of employee drinks away from customer food, equipment, and utensils. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bucket being filled from handsink. CDI bucket moved.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris. Suggest checking ice machine on a weekly basis to prevent build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed leaf lettuce over stacked in prep top and lettuce for salad in reach in unit above 41F. CDI leaf lettuce discarded and salad lettuce moved to walk in for cooling.

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 floor in walk in cooler buckled and in need of repair.

General Comment: 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 one container of potato salad incorrected dated for 9/5 instead of 10/5. CDI: correctly dated.

Repeat: 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 a plastic container of salad mix at 47F that was just made and found cooling with lid on inside bottom of prep cooler. CDI: salad removed and spread out on sheet tray; stored inside walk-in cooler to rapid cool.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a tupperware container of single service items stored on the floor at wait station area.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler. E-mail shown for work order placed for replacement of gaskets.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dishmachine not sanitizing properly - 0ppm chlorine. CDI: dishmachine was primed and repaired by kitchen manager during inspection. Points were not escalated on this inspection due to the nature of the violation and mistake on "repeat" box being marked accidently on prior inspection report.

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 penne pasta cooling at 47F inside reach-in cooler wrapped tightly and covered. CDI: pasta spread out on sheet trays and stored inside walk-in cooler to finish cooling properly.

Repeat: GC - 4-501.11 Maintain equipment in good repair. Replace worn dish racks. All gaskets in facility have been replaced. Improvement noted. Points not deducted on this inspection.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine interior on deflector with black and pink build-up. CDI: cleaned during inspection.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at bar area. Contact pest control company for pest treatment.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler, cooler 6, 8, reach-in freezer 5, and walk-in cooler. Gaskets are on order.

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 large cracks in floor tiles at bar area.

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 chili, rice, and corn beef in reach-in cooler that has expired 7 day dates. CDI: by discarding.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottles and jug above 400ppm and too strong for FCS. CDI: by diluting to proper concentration to 200ppm.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in cooler and beer cooler walk-in. Observed shelving in reach-in cooler starting to rust.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump ice in handsink. Employee began employment recently and was not aware that it was the handsink for the bar. CDI by EHS instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight debris on slicer stored in kitchen. Improvement noted. CDI by removal for recleaning.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. Observed cooler not functioning in kitchen area. PIC stated that it just broke today and they have called a repairman. Observed several broken gaskets throughout facility. Observed shelving in reach in cooler with paint chipping off.

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 several chips in wall beside walk in cooler door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris build up on slicer. CDI by recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of pink debris on the inside of the ice machine.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed fly strips hanging over path from walk in to kitchen. CDI by removal to another location to prevent the contamination of food.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in freezer. PIC directed inspector to the gasket before it came up during course of normal inspection to inform inspector that the repairman is scheduled for the day after.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight debris build up around the fryers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door on dumpster.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed air hammer on hot water preventing from getting reliable 100 degree water from hand sink. Repair within 10 days.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-302.11(A) Separate the different types of raw animal foods. -P Observed ice machine collecting residue on interior guard. Observed cooked deli meat and raw steak on same shelf. CDI - moved.

b 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 romaine lettuce not labeled with date. Opserated stated that deli meats are sliced completely on one day, frozen, thawed, then used held for up to 7 days - freezing is considered day one, if frozen on day sliced the meat can only be held for 6 days if held at 41 degrees F, frozen 2 days after slicing meat can only be held for 5 days if at 41 degrees F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed weekly special list with chopped steak dinner not indicated with asterisk for disclosure. CDI - offering fully cooked until reprint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 200 ppm in wiping bucket. CDI - remade.

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 in use tongs and muddler in bar area in soda water.

6-301.14 Post a handwash sign at each handsink. Observed womens restroom missing handwashing sign. CDI by EHS providing signage.

4-501.11 Maintain equipment in good repair. Observed can opener blade with the surface coating beginning to deteriorate. Insure blade is replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a washed spice holding utensil with masking tape still on the exterior. Item had been washed/rinsed/sanitized with the tape still on the outside. Insure that tape and sticker residue is removed before beginning the cleaning process. Observed microwave with dried food debris on the inside. Insure that the microwave is cleaned frequently enough to avoid build up of debris.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at handsink in bar.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes stored as clean collecting food debris. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue collecting in ice machine. Observed coffee dispenser collecting debris. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine dispensing at 0ppm. REPEAT VIOLATION. CDI 3 compartment sink set up. Auto Chlor arrived during inspection and corrected dish machine.

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 deli meats, RTE chicken, soft cheese, diced tomatoes and hummus requiring date marking not labeled. CDI items discarded or properly 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 deli meats, hot dogs, RTE chicken, pimento cheese, pico de gallo. CDI items discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored directly above clean dishes. CDI bottle relocated.

3-501.13 Use approved thawing methods. Observed fish thawing under running water. Internal temperature of fish was 85F. CDI fish was placed in cold hold.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep surfaces in kitchen and bar. Maintain sanitizer buckets in kitchen and bar area during operation. REPEAT VIOLATION.

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 tongs stored on oven door.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items stored on floor in dry storage and beer storage areas. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler floor in disrepair. Observed rusted shelves in equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue collecting on nonfood contact surfaces throughout facility. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink plumbing leaking.

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 FRP. 6-502.12 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 grease and food residue collecting under equipment in kitchen. Observed black residue collecting in caulking behind spray arm and dish machine.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine at 0 ppm. CDI 3 comp sink set up. Verification required on 1/23/15.

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 dressing in prep cooler not date marked. Employee stated dressings will be used within 3 days. CDI dressings labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure on menu. Remimder must be added to items served cooked to order. Verification on 1/23/15.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. Verification on 1/23/15.

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 1 soiled wiping cloth. CDI cloth was removed from prep surface.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a beer box and several containers stored on the floor in dry storage area.

4-501.11 Maintain equipment in good repair. Observed rusted shelf under prep table in kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bottom of cooler and equipment ledges.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. OBserved exposed wood in several areas.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed condensation leak in large reach-in cooler. Observed split gaskets on 2 coolers.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces of equipment shall be kept clean. Observed 2 gaskets soiled with food debris.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, wall and ceiling shall be smooth and easily cleanable. Observed wall damage patched with tape. Repair wall damage.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- TCS ready to eat foods must be discarded after 7 days if held 41 F or below. Observed spinach dip date marked past 7 day hold window. CDI by voluntary discard.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- TCS ready to eat foods must be date marked with prep date or package open date. Observed deli meats in upright cooler with freeze date of 11-15 and did not have a thaw date marked. CDI by date marking correct thaw date.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- Date marking of non-cultured dairy products is required. Observed open container of heavy cream without date mark. CDI by date marking.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens- Proper consumer advisory must be posted on menus as required by NC Food Code. Observed menu to have an inadequate consumer advisory posted. CDI by giving a copy of food code requirements for consumer advisory.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on handwash sink.

6-303.11 Intensity-Lighting- Repair light in kitchen at 3 compartment sink.