STOOGES PUB & GRUB

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce at 49F and Potato Salad at 43F in the produce fridge. Observed no other TCS foods present in this cooler. Cut lettuce was also out of date (1) and unmarked (1). -CDI- Both lettuce were voluntarily discarded. PIC stated that the potato salad was out of refrigeration earlier, and moved to the RIF to rapidly cool. Potato Salad cooled. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed several foods held past 7 days, not date marked, or with incorrect date marking. -CDI- All non-date marked foods were date marked to reflect proper date marking, if the PIC did not know when the food was prepped, it was voluntarily discarded. All foods past the 7 day window was voluntarily discarded. Foods included cut lettuce (Past 7 days and unmarked), Turkey (Past 7 days), Grits (From yesterday, unlabeled), Nacho Cheese (Past 7 days), Chili (Past 7 days), and Beef (Mistakenly marked for 3/5, really 5/5). Ensure foods are properly date marked and discarded after expired from the 7 day window. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers ziplock bags of Turkey and Ham present in the make table past 7-day date marking window. Observed Turkey in ziplock in Stand up RIC past 7 day date marking window. PIC Stated that deli slices were opened from original packaging and then frozen. PIC stated that both ham in make table and turkey in standup RIC was pulled from freezer on Sunday. PIC was unable to be sure of when turkey in the make table was pulled from freezer. -CDI- Make table ham and turkey from stand up RIC were properly dated. Turkey from make table was voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 mingled with non dented cans. -CDI- EHS coached PIC on best practices for storing dented cans. PIC moved dented cans to a designated area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed Knives stored in crack between make table and prep surfaces. Ensure in-use utensils are stored on the clean portion of food prep surfaces.

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 residue on several squirt bottles and 2 plastic containers. Ensure non-food contact surfaces are clean and maintained as clean when on clean dish rack.

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 shelves holding clean dishes and spices with visible dust/debris. Increase frequency of cleaning shelves.

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.

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

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 bin housing lids in need of cleaning. Observed shelf above 3 comp sink in need of 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 chili inside of the lowboy unit with a preparation date of 1/16. PIC acknowledged that the chili had been pulled from the reach-in freezer on 2/3. EHS also observed no date for 1 of 2 containers of sausage stored inside of the prep top unit. PIC advised that the product was first used at the same date as the other container. CDI - Facility allowed to keep both foods. PIC corrected by adding pull date for chili and date marked sausage. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on right door of upright reach-in refrigeration unit. Repair. -0-

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 FRP wall panel detaching from wall right of hood system. Repair. 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 dust accumulated on wall and ceiling and ceiling vent cover surrounding right side of hood system and above dry goods/utensil shelving unit. Clean and maintain clean. -0.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed compliance on date marking with exception of beans and corn used for toppings without date marking inside of the lowboy unit. PIC stated that the items had been prepared on 10/14/23. CDI - Products date marked. 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. REPEAT: 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 chili inside of the lowboy with a preparation date of 10/8/23. CDI - PIC voluntarily discarded product. ***No escalation of points due to notable improvement since previous inspection. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw beef patties in RI cooler with temperatures of 44F-45F. PIC stated that items had not been pulled out out refrigeration. CDI: PIC took products to another unit with ice to cool quickly. Products reached 41F or below before end of inspection. 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 .

3-501.18 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 turkey in flip top with a preparation date of 5/31. Observed marinara sauce in pizza fliptop unit with a preparation date of 6/3. CDI: PIC voluntarily discarded products. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer compartment at 3-comp sink testing above 200 ppm according to test kit. CDI: Employee diluted sanitizer to 100 ppm.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - REPEAT - Observed opened deli ham and turkey lacking date mark label. PIC unsure when deli meats were opened. Observed chili labeled 10/31 for frozen date. Per PIC, chili was made the same day it was thawed. PIC stated chili was pulled from freezer on Saturday, 11/12. - CDI - PIC voluntarily discarded deli meats. PIC added 11/12 as thaw date to chili label. - NOTE: If date marking issues persist at the next routine inspection, risk control plan will be implemented.

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 multiple unlabeled squeeze bottles stored above grill area. - CDI - PIC labeled all squeeze bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 reside and debris inside of cooler units. Clean and maintain clean.

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 dust and debris on walls throughout facility. Clean and maintain clean.

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 signed copy of employee health policy did not include nontyphoidal salmonella. Operator had printed updated employee health agreement. Ensure updated employee health policy implemented by next inspection.

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 diarrhea and vomiting procedure on-site. PIC stated had not had change to implement or locate procedure. CDI by instruction. Ensure procedures provided by next inspection.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee walk in kitchen, touch face then handle clean pitcher without washing hands after touching face and returning to food preparation area. CDI by instruction.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in women's restroom. CDI, signage provided.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy dried food debris around microwave. CDI by instruction, clean at required frequency.

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 on date marking please visit: http://meck.co/FoodSafety. Observed marinara sauce not date marked, sausage date marked 11/28, pepperoni date marked 11/28, turkey with date of preparation of 11/28. Milk opened last Saturday according to bartender not date marked. CDI, foods voluntarily discarded by PIC. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety - Observed analog thermometer not accurate to + or - 2 degrees F and showing 29 degrees F in ice water. Vr needed. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available on-site. Vr needed to ensure accurate calibrated thermometer available.

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee don new gloves without washing hands. CDI - Hands washed. - 2 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and carrots stored over RTE foods in reach in cooler. CDI - Storage order corrected. - 0 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink reading 100 ppm QUAT sanitizer. CDI - PIC corrected concentration to 200 ppm. - 0 -

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 diced ham, cut lettuce, sausage, cheese, and diced tomatoes prepped yesterday with no dates marked. Observed frozen chili frozen on 10/23 not dated with prep date or thaw date. CDI - PIC date marked items. - REPEAT - 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 shrimp wash, cole slaw, hard boiled eggs, and hot dogs dated 10/20-10/22. CDI - Items voluntarily discarded. - 1.5 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelettes and watches worn by food employees. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer reading 100 ppm QUAT sanitizer in wiping cloth bucket. CDI - PIC corrected sanitizer concentration. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on prep top. CDI - Items moved to lower shelf. - 0 -

2-102.12 Certified Food Protection Manager - C No one observed during inspection with valid CFPM certificate. At least one CFPM must be present at all times.

2-301.14 Wash hands after activities that contaminate them. -P Employees observed washing hands then turning off faucet handles with bare hands. Turn off faucet handles with paper towel or other approved method to prevent recontamination of hands. CDI. Employee rewashed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken and raw eggs obserbed being stored over ready to eat foods in reach-in cooler. CDI. Foods rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese in cold holding unit observed at 48F. CDI. Cheese cooled down in cooler and replaced with cheese temped at 40F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken salad and chili found in small reach-in lower cooler bearing no date marking. CDI. Items thrown away.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf All chicken items on menu are being marked for consumer advisory but are not offered undercooked per manager/chef. CDI. Menus are corrected with white out during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oils and liquid butter in clear bottles observed with no labeling.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed torn gaskets on reach-in doors of the flip top cooler. Replace gaskets. Repeat violation.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the dry storage room. Repeat violation.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the flip top cooler. Replace gaskets.

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in the dry storage room.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up in ice machine. CDI - Cleaned during the inspection.

4-501.11 Maintain equipment in good repair. Replace split gasket on right door of low prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from gasket of low prep cooler. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from gaskets in low prep cooler door and dust from fan guards of fan above three comp sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace water damaged ceiling tiles. Also, observed a few absorbant ceiling tiles in kitchen area. Replace with non-absorbant.

Observed white fish offered undercooked on the menu and no parasite destruction guarantee. Provide this letter of parasite destruction or remove the asteriks next to the menu item by 7/8. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of the ice machine today.

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 multiple TCS ready-to-eat foods(potato salad, ham, chili, sloppy joe, etc.) that were made/opened >7days prior-discarded today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle of chemical today- discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed frier baskets with broken wires. Gave instruction to replace.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food contact areas clean to sight and touch. Observed biofilm in ice machine. Began cleaning process.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all TCS food at approved temperatures. Cold food must be stored at no greater than 45 F. Observed most foods in make table refrigeration unit at 50 F. TCS foods were removed and discarded. Service was called.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed make table not maintaining safe temperatures. Service was called for repair.

Small probe thermometer for temping small mass foods is required. Only large probe, dial therrmometer available. Gave instruction.

Provide covered trash can in toilets. Obs. open receptacles. Gave instruction.