PIT ROAD BAR & GRILL (VICTORY LANE KARTING)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored directly over open bag of cilantro and diced garlic in WIC. CDI - PIC correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed rusted build up on bolts and corners of panel inside ice machine CD- PIC replaced bolts and cleaning out ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed yellow lemon press, metal grill scrapper, beverage dispenser nozzle, and a metal pans with food debris and build up stored clean. CDI - PIC voluntarily discarded yellow lemon press and moved other items to dish machine to be W/R/S. 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 container of queso hot holding in steam unit below 135F for roughly 2 hours. CDI - PIC was allowed to reheated queso to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area near 3-comp-sink and dish machine. increase frequency of cleaning drains.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee handle dirty dishes and then begin to handle clean dishes without washing hands.-CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee handle dirty dishes and then handle clean dishes without changing gloves. -CDI- EHS educated food employee on when to change gloves and food employee changed gloves. -0-

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 stored clean with visible food debris. -CDI- EHS educated PIC on cleaning thermometer before and after use and thermometer was cleaned. -1.5-

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 scoop stored inside of flour with no handle. -CDI- PIC removed.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed clean plates stored in dry dish storage upright with no covering. -0- 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed standing water in ladles stored as clean.

4-501.11 Maintain equipment in good repair. Observed gasket out of moulding in door in bottom part of prep unit. -0-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed only one dish stopper for 3-comp sink. -CDI- PIC went to buy additional dish stoppers. -0-

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 top of dish machine in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray sink faucet near and prep sink faucet to right of spray sink. 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 small hole in ceiling tile near 3-comp sink. -0-

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. Observed employee food stored over retail items in lowboy cooler and on top of prep tables. **REPEAT** -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer less than 100ppm from 3-comp sink. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE DISH MACHINE UNTIL REPAIRS CAN BE MADE** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed items being held on TPHC with no written procedures. -CDI- EHS provided PIC with written procedures and assisted in filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on squeeze bottle. Per PIC, contents were dish detergent. -CDI- PIC properly labeled items. -0-

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 items prepared today cooling in prep units and lowboys such as diced tomatoes, housemade blue cheese dressing, cut lettuce, and chicken. Items were found cooling with lids/protective coverings. -CDI- PIC removed lids and placed items in WIC to facilitate rapid cooling. -0- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed missing label on container, squeeze bottle, and spice container. -CDI- PIC labeled items. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests in dishpit area. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with cans ready to be used. -CDI- PIC removed items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees with no protective head coverings. -0-

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 tops of equipment beneath hood in need of cleaning, interior surface of lowboy freezer, and top of dish machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 buildup on ceilings and vent covers. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and phone stored on prep table. -CDI- PIC removed items. -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 container of corn dogs in low boy cooler with date marking 5/27-6/9. CDI - PIC voluntarily discarded container. 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 is not been labeled, or if the label is incorrect. -P Observed container of TCS garlic butter in low boy cooler without any form of date marking. CDI - PIC voluntarily discarded container. Long term compliance garlic butter will be kept frozen. 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 is not been labeled, or if the label is incorrect. -P Observed two containers of pizza sauce with added herbs date marked for 13 days instead of 7. CDI - PIC was allow to keep pizza sauce and corrected date marking. 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 . 3-501.17 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: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 two containers of NON-TCS sauce in WIC that are not easily identifiable with the labeled "SAUCES". CDI - PIC relabeled containers to be more specific. Observed large container of ranch dressing without label. CDI - PIC reprinted label for ranch SAUCE- Meatloaf & Hot Asian Sauce

4-501.11 Maintain equipment in good repair. Observed pizza cutter and two lemon/lime hand held squeezers with paint starting to flake apart. CDI - PIC voluntarily discarded all three items.

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 storage rack housing clean utensils/equipment with debris and dust build up. CDI - PIC increase frequency of clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in-use secondary spray bottles with quaternary sanitizer at 0 PPM. EHS observed employee using the same bottle of quaternary sanitizer to sanitize the prep sink where raw chicken is prepared. The prep sink was then re-sanitized with sanitizer at 250 PPM. CDI - PIC was able to obtain new sanitizer from the wall dispenser, which was at 250 PPM. 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 with pink slim build up on inside black lid and screws. CDI - PIC will place work order to have machine serviced and cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of queso and marinara sauce hot holding below 135*F. CDI - PIC reheated both queso and marinara sauce to 165*F and return to hold holding unit. 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 two in-use spray bottles with clear liquid without any identification. CDI - PIC labeled both bottles quaternary sanitizer.

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 the lower shelf of reach in freezer with built up ice accumulating.

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom near catering hall without a covered waste bin.

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 two ceiling vents with heavy dust and debris build up. PIC will place work order to have them cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with bleach concentration measuring less than 10PPM. CDI - PIC was able to fix machine bleach dispenser. Observed bleach concentration between 100PPM-200PPM after being fixed. 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

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 diced tomatoes tightly covered above 41*F in WIC. CDI - PIC removed lid. 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. Observed a few flies and nats throughout kitchen area mainly by grease trap. PIC stated they will call company to come drain system.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet cloths on prep table. CDI - PIC placed cloths in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed metal mesh strainer with wires sticking out. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed yellow metal fruit/vegetable squeezer with paint chipping inside/outside of unit. CDI - PIC voluntarily discard item.

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 two ceiling vents with debris build up. 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 black fan with dust build up in need of cleaning.

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 several personal drinks on prep table next to counter top hot holding unit. CDI - PIC discarded items.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored next to raw marinated beef in RIC. CDI - PIC corrected storage order. Observed breaded raw chicken stored above pizza dough and next to mozzarella sticks in RIF.

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 containers of shredded cheese dated mark for more then 7 days. CDI - PIC was able to correct date marking.

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 a five secondary spice containers without any labels. CDI -PIC was able to print labels

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 employee eating and drinking while prepping food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC rearranged the dishes.

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 missing ceiling tile in the dry storage area. Also observed paints chipping off from WI freezer. Needs to be Repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees water stored directly by customer food in RI. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 4 containers of chicken wings, lettuce, I container of chicken breast and 3 trays of Mac and cheese in the tall reach in cooler holding above 41F. CDI- PIC indicated that the food was placed in the unit lot long ago and also the food was over stacked. PIC removed some of the food to the WI cooler at the back.

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 containers of spices without labels. CDI. PIC Labelled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 4 containers of chicken wings, I container of chicken breast and 1 container of potatoes in the tall reach in cooler holding above 41F. CDI- PIC indicated that the temperature was fine with the food about 30m ago and increased due to continues IN and OUT of the unit. Food was transferred to the WI.

4-501.11 Maintain equipment in good repair. Observed RI freezer and dish machine in disrepair. PIC indicated that the units wont be used and will be removed from the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees water stored directly by customer food in RI. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed can opener in need of cleaning. CDI- Taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 4 containers of chicken wings, I container of chicken breast and 1 container of potatoes in the tall reach in cooler holding above 41F. CDI- All items discarded.

4-501.11 Maintain equipment in good repair. Observed circular metal piece affixing the white plastic flat to the side of the ice machine (on the interior) rusted.

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 low reach in coolers in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart stored directly in front of hand sink in the bar. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed Employees working in the kitchen without hair covers. Needs to have some. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female restroom without a cover. CDI.PIC Covered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened waste bins in the facility. Outside. Needs to be covered. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink at the back with no waste bin. CDI.PIC provided one.

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. Observed milk in the RI Cooler without a date on it. CDI, PIC date marked. REPEAT

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 containers of spices without labels. CDI. PIC Labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. CDI. Employee wore one.

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 on cooking equipment and also paint chipping from WI cooler and freezer. Needs to be cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in the facility at the time of inspection.

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 cheese, hot dogs in RI without date marks. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the kitchen area and frozen food in the WI floor. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on the prep table in the kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored directly on the floor in the kitchen area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed dish machine in bad repair. Needs to be fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up outside ice maker. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed double pan-stacked spring mix and shredded mozzarella, sliced provolone, blue cheese, grilled onions, pulled pork, chicken lap, raw patties, and all items in WIC (shredded cheese, pulled pork, buttermilk, milk, blue cheese, bacon) maintaining temperatures above 41F. See chart above. All items in cold drawers just prepped. Ambient air temperature of WIC was 46F and rose to 48F. CDI - Spring mix and shredded mozzarella were voluntarily discarded. All items in cold drawers were taken to freezer for quick cooling. All items in WIC voluntarily discarded. VR to be done by 4/8/21.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed queso, opened milk, roasted corn, and diced tomatoes not date marked. CDI - Queso and milk date marked. Corn and tomatoes voluntarily discarded. 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 Italian sausages dated 3/19-3/26, and 3 containers of pizza sauce dated 3/28-4/11.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips available in facility for dish machines. VR to be done by 4/8/21.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside keg coolers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cart in front of the handsink. CDI-EHS moved cart, needs to maintain access to handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon sitting on top of honey mustard on a prep table. Observed raw steak sitting next to fries on a prep table. CDI-PIC moved raw items to a stand up unit.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed PIC reheating queso and chilli from yesterday in a hotwell. PIC explained they reheat food in hotwell. Queso was 115F. CDI-PIC voluntarily discarded and will reheat food on the grill before placing in hotwell. VR REQUIRED 11/5/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheddar cheese, mozzarella, and jack cheese all above 41F in the WIC, the WIC ambient air was 44F. Observed 3 containers of chicken wings above 41F in the stand up unit. Chicken wings were cooled in the WIC and put in the stand up unit yesterday. Stand up was ambient air 43F. Observed plastic pans double stacked in the prep unit holding food above 41F. CDI-PIC voluntarily discarded. VR REQUIRED 11/5/2020

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed 3 containers of sausage with dates from 10/10-10/17, PIC explained these come form the freezer. EHS explained they need a thaw date.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed disninfectant being use for FCS-food contact surface (prep tops/tables etc) and PIC explaiend they had been told to use this. EHS read label and it explained it is not for FCS per manufactuers label. CDI-PIC will only use approved sanitizer for FCS.

4-101.14 Copper Use Limitation - P Observed copper mugs being used for moscow mules. CDI-PIC volunarily discarded mugs and had the correct stainless steel ones for replacement. Observed WIC and stand up not working.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill area in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed the trash can and cooler blocking the handwashing sink. CDI-PIC removed the cooler and trash can.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed grease residue and food debris on plastic pans and bowls stored as clean on the dish rack.CDI-Items moved to be rewashed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sauce and oil bottles not labeled.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in of flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside bottom reachin coolers and along the gaskets of reach ins.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw bacon stored over ready to each pretezels in the bottom reach in unit under the prep top. Observed eggs stored over ready to eat food in the reach in unit near the three compartment sink. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a soiled soda nozzle in the secound bar area. CDI- PIC relocated nozzle to dish washing are for cleaning.

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 one dented can in the dry storage area. CDI- PIC relocated to office. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer. CDI- PIC relocated items off the floor.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the womens restroom.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice machine drainage tubes piped into the handsink basin of the kitchen area handsink. Handsinks may not be used for this purpose. Drainage pipes must be redirected to a proper drain, with an appropriate air gap. EHS is not deducting points for this violation as employees are still able to sufficiently wash hands, as well as item not being marked on any previous inspection reports. EHS will make a verification visit by 2/27/19 to verify that actions are being taken.

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 a gallon jug of milk in the reach in cooler that was stated to have been in the cooler longer than 24 hours, as well as another jug that had been in the cooler for an unknown amount of time. PIC voluntarily discarded the unknown gallon, and EHS allowed backdating of the gallon jug that had been opened the prior morning. 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 marinara sauce that had been stored in the reach in cooler for longer than 7 days. Voluntarily discarded by PIC. Do not keep any potentially hazardous foods longer than 7 days after preparation or opening from commercial packaging unless item is frozen.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed one item on menu "The Concord" as an undercooked beef item, with no tie in to the reminder text at the bottom of the menu, nor any disclosure that the item is undercooked. EHS will conduct a return visit by 2/27/2019 to verify that all menus have been corrected with text stating in some manner that the concord is able to be served undercooked, ie "cooked to order", and that it has been asterisked to tie the item to the reminder text present at the bottom of the menu. PIC was able to correct public menus during inspection, but facility has multiple other menus that will need to be corrected.

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 handleless scoop used for scooping dry goods in the facility. Scoops must have a handle to prevent hand contact

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed slight wet stacking of plastic/metal pans in the dish area. Allow pots/pans to dry before stacking.

4-501.11 Maintain equipment in good repair. Observed a single reach in unit with damaged gaskets.

Repeat violation 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 chicken in the prep unit without a date. PIC stated it was taken out of the freezer on Tuesday (7/17). CDI - item was dated. Observed a container of cooked pasta in the walk in cooler without a date. PIC stated the pasta was cooked on Tuesday (7/17) as well. CDI - item was dated. 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 turkey in the reach in cooler dated 7/10; item is on it's 10th day. CDI - turkey was discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed the dish machine sanitizing too much and bleaching out the test strip. CDI -maintenance has been contacted to adjust the amount of sanitizer distributed. Facility is going to drain the water before each use to maintain the sanitizer at 200 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of bleach and water unlabeled. CDI - bottle was labeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets the right door of the prep unit, and both doors of the reach in cooler. Replace gaskets.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at kitchen handsink, workers said they had been using bar handsink. CDI- Soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above RTE sauces/ dressings in reach in cooler and raw eggs stored above cheese and lettuce in fridge. CDI- Eggs arranged below RTE foods by final cook temperature.

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 house made TCS au jus sauce made nearly 24 hrs and lettuce prepared nearly 24 hrs ago that were not date marked. CDI- Items dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner green clean stored next to dry goods under prep table. CDI- Chemicals moved to chemical storage area.

3-307.11 Protect food from contamination sources. Observed large strainer ice bath of pasta noodles in prep sink with dirty dishes stored on prep sink drain board. CDI- Dirty items removed, area cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed no longer used meat slicer on prep table with meat debris. Need to keep clean or remove if not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored co-mingled with restaurant food in reach in cooler. CDI- Employee personal food removed.

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 beans from a can just placed in make table to cool. Observed a couple deep and tightly wrapped tubs of lettuce actively cooling. CDI- Lettuce vented to continue properly cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in main prep cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed a fridge unit with a lot of condensation, dressing containers sitting in condensation water. CDI- PIC voluntarily disposed of dressings.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans tight stacked while still wet.

4-501.11 Maintain equipment in good repair. Observed both fridge units with a condensation problem, one fridge with significant condensation build up at bottom. Need repair. Observed one fridge door gasket with a tear. Needs replacing. Torn gasket from previous inspection had been replaced.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed out of date mashed potatoes in fridge unit that had soured, mashed potatoes said to be a demo item, not a regular menu item. CDI- Mashed potatoes disposed of.

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel polish spray bottle stored on make table bottom shelf next to dry goods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table not being stored in sanitizer. PIC made bucket of sanitizer to store cloths in.

4-501.11 Maintain equipment in good repair. Two door fridge gasket is torn, needs replacing.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters clean. Observed dust build up on hood filters, needing cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine operating with 0 ppm chlorine sanitizer. Dish machine had not been primedsince last chemica change out. CDI- Dish machine properly primed and observed sanitizing 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 "hot lap" chicken date marked for 8 days ago. Date mark required foods are allowed a 7 day max shelf life.

| 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of degreaser not labeled. CDI- Bottle labeled.

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 portioned bagged chicken cooling in a deep pan. CDI- Chicken separated into shallow pans to facilitate faster cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored directly on top of pre-cooked mac and cheese in the reach in cooler. CDI - eggs were moved to the bottom shelf.

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 an open container of hummus without a date. 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 a container of rice dated 10/14 in the reach in cooler. Rice was 40F. Rice should have been discarded on 10/20. CDI - PIC voluntarily discarded the rice.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of food on the floor in the walk in freezer.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer, prep unit and 2 reach in coolers. Replace gaskets.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' items. Observed employee foods stored co-mingled with restaurant food in prep cooler. CDI- Worker disposed of personal food items. GENERAL COMMENT: Observed facility making house made fig preserves, process and storage is temperature controlled and preserves are not canned or jarred. If process. Process will not be considered a specialized process. If process changes to jarring or canning, or process is not under temperature control facility will need a review of process to determine if variance will be required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today with food debris on it. CDI- Can opener cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed portioned diced chicken overstacked in make table above chill line, top portions of chicken at 56 degrees. CDI- Out of temperature chicken that had been placed in cooler 30 minutes earlier was placed inside reach in cooler to properly chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed stainless steel cleaner in an unlabeled spray bottle. CDI- Bottle labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Kitchen worker could not locate quat test strips. Need to have and use test strips to ensure proper strength sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one rack in fridge with some mold build up. CDI- PIC washed rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed.

6-301.14 Post a handwash sign at each handsink. No handwash sign at handwash sinks in kitchen and at bar. CDI- Corrected by instruction.

c, 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener not used today with food debris on it. CDI- Can opener cleaned.

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 house made pimento cheese which is made with date mark required cream cheese being stored 12 days. Date mark required foods are allowed 7 day max shelf life. CDI- Pimento cheese disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few containers of various dry goods not labled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee drink stored above flip top cooler. CDI- Drink removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available at start of inspection. CDI- PIC made sanitizer to proper strength.

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 in-consistent date marking system in place with some foods dated for date of prep, some foods dated for date of disposal which can cause shelf life confusion. CDI- PIC changed dates on foods to consistently put date of prep on the food.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottles of chemicals stored on prep table next to single service items. CDI- Chemicals moved to chemical storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No effective hair restraint in use by kitchen employee.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No quat test strips available. PIC will use chlorine sanitizer and chlorine test strips until they can get quat test strips.

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 house made pimento cheese and chicken bbq that is made and date marked, frozen, thawed 3 days earlier and stored but are not being date marked with a date of thaw to keep up with the 7 day shelf life. CDI- Foods date marked for date of thaw.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee over the counter medication stored above prep cooler. CDI- Medication moved to employee personal items storage area.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dail thermometer off by approx. 6 degrees. CDI- Thermometer properly calibrated. Strongly recommend providing a thin probe thermometer for accurate temperatures of thinner foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available at start of inspection, kitchen had just opened. Be sure at all times facility is open that sanitizer is available at correct concentration. CDI- Sanitizer made to proper strength.

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 house made dressing made of whole milk and house made pimento cheese made of TCS ingredients not properly date marked for a 7 day shelf life. 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 House made dressing held past shelf life. CDI- In date foods properly dated, out of date foods disposed of.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed mis labeled spray bottle of cleaner. CDI- Bottle removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test strips for quat sanitizer available. CDI- PIC will use chlorine sanitizer with chlorine test strips until they receive quat test strips.

3-302.11 Store food by final cook temperature. Observed raw eggs stored above RTE sauces. CDI- Eggs properly stored on bottom shelf.

4-501.114 Maintain chlorine sanitizer at 50 ppm- 200 ppm. Sanitizer had run out of dish machine and not sanitizing. CDI- Sanitizer replaced and properly sanitizing. 4-602.11 Food contact surfaces must be cleaned min. 4 hrs after first use. Observed slicer not used since night before that had not been cleaned. CDI- Slicer cleaned and sanitized.

3-603.11 Provide consumer advisory for undercooked animal proteins. Facility offers private catering of under-easy eggs on a buffet without a consumer advisory. Be sure to post a consumer advisory or use fully pasteurized eggs.

PIC did not provide proof of being food safe certified. PIC needs to provide proof of food safe certification and be present at all time of operation by 1/1/14.

Date mark all required TCS RTE foods refrigerated more than 24 hrs per NC food code. Observed a couple required foods in refrigerator older than 24 hrs not being date marked. CDI- Foods properly dated.

Keep approved stem thermometer available. Observed one stem thermometer available that does not go from 0-220F. Recommend getting thin probe thermometers for taking accurate temperatures of thinner foods. CDI- Corrected by instruction.

Dish machine needs to operate properly, wash temp should be 120. Observed wash temp not above 90. Have dish machine serviced to provide min. 120 degrees wash water.