RED CLAY CIDERWORKS

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 no date marks on shredded mozzarella cheese and beer cheese in RIC. -CDI- PIC properly date marked items. -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 .

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 cracked light shield. Repair. -0-

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 retail food in RIC. -CDI- PIC relocated items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC and prep unit above 41F. Refer to temperature chart. Observed ambient air of RI unit at 41F and prep unit at 35F. EHS advised PIC continue to monitor units and have them serviced. -CDI- PIC voluntarily discarded items above 41F. **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 .

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 4 squeeze bottle with no labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near trash can. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household only use immersion blend. Provide a commercial immersion blender. **REPEAT** -0.5- **PIC REPLACED ORIGINAL ITEM BUT DID NOT KNOW THAT NEW ITEM WAS ALSO HOUSEHOLD USE. POINTS NOT ESCALATED.**

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in employee bathroom. -CDI- EHS provided sign. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in RIC. Refer to temperature chart. Observed ambient temperature of unit at 48F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL USE PREP UNIT TO STORE TCS ITEMS UNTIL UNIT HAS BEEN REPAIRED** -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut tomatoes, pico de gallo (with cut tomatoes), mozzarella cheese blend and housemade salsa with no date marks. Per PIC, items were prepared Wed or Sun. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household food processor used for salsa. Provide a commercial food processor. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC. -CDI- PIC relocated items. -0-

6-202.13 Properly locate mechanical insect control devices. Observed fly light over the prep table. CDI - PIC relocated the light to prevent contamination

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household food processor used for salsa. Provide a commercial food processor.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC advised that utensils are cleaned only once per day. CDI per discussion with PIC, establishment only open 2 hours at time of inspection and utensils were still in compliance. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese reheating in steam unit, but temperature was not set to at or above 165 F. Product at 124 and had been been in unit for an hour. Product moved to microwave and reheated. Product must be reheated to 165 within 2 hours if it was cooled the day before or to 135 for the initial reheat. CDI, product reheated to 165 F in the microwave.

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 items in flip top unit with no dates. CDI, PIC was able to advise on preparation dates and allowed to relabel, but in the future items requiring date marking will need to be discarded if not labeled with prep or discard date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices with no label. CDI, items labeled by PIC.

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

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 No procedures on site. First inspection since 2022 rule change. CDI- Provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Window cleaner not labeled. CDI- Discarded.

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. Interior of small reach in over in need of cleaning.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink behind bar. CDI - Handwashing signage was provided by regulator. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of unknown substance behind bar. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottles with name of contents. -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink located at end of bar without paper towels. Second hand sink was fully supplied. CDI - PIC provided paper towels. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar dish machine with a chlorine sanitizer concentration of 0ppm. CDI - The PIC replaced container of chlorine sanitizer with new container. Chlorine sanitizer then showed a concentration of 50ppm. Recommend using chlorine sanitizer test strips to regularly monitor sanitizer concentrations. -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 food and soil build up along shelving and base of reach in cooler in kitchen area. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without any proof of Food Protection Manager Certification. Observed kitchen manager with Food Handler Certification.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese sauce that was at 123-139F. Hot well was set on low and may contribute to temperature loss. CDI item reheated and hot well setting turned up to maintain temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked potatoes, sliced turkey, sliced ham, sliced roast beef, and cheese curds that were held over 7 days. CDI items discarded. 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 vegan alfredo, vegan cheese, sliced ham, heavy cream and sliced turkey that was not dated. CDI items dated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing sandwiches without a hair restraint.

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 handsink at bar that was separated from wall in need of repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring at ~0ppm. CDI by having technician make a visit to facility and repair dish machine.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside small cooler used to hold Boar's Head pre-packaged food. CDI - thermometer provided.

7-201.11 Separation-Storage - P 7-201.11 Store toxic materials to avoid contamination. -P Observed rubbing alcohol stored on shelf with customer glasses and single service cups. Rubbing Alcohol removed by PIC and relocated to be stored with chemicals.