BURTONS GRILL AND BAR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed several containers in clean dish storage with visible sticker residue present. Dishes were stacked so that sticker residue was touching the food contact surface of the containers. CDI- Items were taken to dish area to w/r/s. -0- 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 .

3-501.18 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) EHS observed pickled asparagus (hot brine) that was held beyond 7 days for date marking (6/06 prep date). EHS observed two containers of cut tomatoes, one container of pickled onions (hot brine) with no date marking present. CDI- PIC voluntarily discarded the pickled asparagus and other items were dated. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed several flying pests throughout kitchen area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large portion of wet stacked containers being stored as clean. Separate containers to allow proper air drying. **REPEAT** -1-

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. Observed two pans of cooked rice cooling in the walk in cooler at 75F at 1:45PM. PIC stated that items were placed in walk in cooler to cool between 10-11AM. Items missed the two hour window for cooling products from 135F to 70F. CDI- PIC voluntarily discarded the rice. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items (cooked onions, goat cheese, ravioli, Alfredo, bolognese, cooked Brussel sprouts (multiple portions), cooked rice (multiple portions), cooked broccoli (multiple portions), tomato sauce, raw shrimp and calamari) holding above 41F. These items were held in different units throughout the cookline. See comments. CDI- cooked onions, goat cheese, tomato sauce, ravioli, were voluntarily discarded. PIC cooled other items to 41F or below. **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 .

3-501.15 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 two pans of rice cooling in walk in cooler at 75F. EHS did not observe active stirring and rice was densely piled on the sheet trays. CDI- PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep unit with the stickers and PIC stated that avocados were washed. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large portion of wet stacked containers being stored as clean. Separate containers to allow proper air drying. **REPEAT** -1-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility did not have a functioning irreversible registering thermometer for the high temp dish machine. 10 DAY VR Required. -0.5-

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed facility actively using dish machine while machine was unable to reach a utensil surface temperature of 160F. Observed dish machine was only able to reach 141F. CDI- Ecolab made onsite visit and repaired the dish machine before the end of the inspection. All dishes that were washed today were rewashed/rinsed/sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal dishes stored as clean with visible food residue present. Observed multiple utensils stored near prep sink with visible food debris present. CDI- Items were taken to dish area to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit on the line holding TCS foods above 41F. Items out of temperature were as follows; rice, pasta, buffalo dip, cut spinach (see temperature chart). PIC voluntarily discarded the pasta, buffalo dip, spinach dip and cut spinach. Rice was placed into walk in cooler to cool as it was removed from the WIC less than 45 minutes prior. Tech was on site to repair the unit during visits but it was not repaired while EHS was present. 3-day VR. Facility is not using the unit until it has been repaired. 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 .

3-501.19 (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. EHS observed that facility is holding buttermilk on TPHC without the use of written procedures. Facility is holding buttermilk correctly with correct labeling. No point escalation today. CDI- EHS provided PIC with TPHC template to complete. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep unit with the stickers and PIC stated that avocados were washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers while being stored as clean. Separate containers to allow proper air drying. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink on the prep line. -CDI- PIC provided paper towels. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 units on the cook line with TCS food items above 41F. Also observed every item in the WIC above 41F. The ambient temperature of the WIC was recorded at 45F. PIC called a technician and voluntarily closed the facility PIC also voluntarily discarded the necessary items. EHS will make follow up visit to verify WIC is holding correct temperatures. VERIFICATION REQUIRED*** (3 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers while being stored as clean. Separate containers to allow proper air drying. REPEAT*** (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo in freezer portioned in a bag stored above RTE products such as hashbrowns. CDI - PIC changed storage order. No contamination was observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in the reach in portion of the make tables. (See temp chart). Items made the day before were voluntarily discarded and items prepped at open were moved to walk in cooler to quickly cool. Ambient temperatures of two bottom compartments of the make tables were observed above 41F. PIC placed work order. EHS will return for VR within 3 days. (1.5) 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avocados in service in the make tables units. EHS reminded PIC to remove stickers during the washing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans and containers being wet nested in dish area. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed reach in compartments of two make tables in facility in disrepair. Ambient temperatures were observed above 41F. Observed numerous cutting boards used by facility with heavy scoring present on surface. PIC voluntarily discarded cutting boards.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed EMPLOYEE drank soda from a can and went directly to wearing gloves without washing hands. CDI Education was provided on handwashing and when to wash.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart stored in front of the hand sink. CDI. PIC 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 food items prepped this morning, cooling down in tightly wrapped plastic papers. CDI. PIC removed the wraps to ease cooling. 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 small flying insects in the kitchen. Repeat. ***few were observed

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist bands and watches while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm. Quart. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without vomit and diarrhea clean up plan. CDI- EHS gave PIC written plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in drawer behind RTE crab. CDI- PIC switched raw chicken to be in the front of drawers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on food contact surface that was supposed to be clean. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in prep top cooler above 41F, see temperature chart. PIC contacted repair company. EHS will follow up within 3 days. Observed cooked zucchini above 41F CDI-PIC voluntarily discarded. Observed TCS items in walk in cooler above 41F from door being opened for extended period of time during delivery at 130pm. Temperature dropping and TCS items cooling with proper rate, see temperature chart. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three large rolling containers of dry goods without label. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed prep top cooler unable to hold 41F and below. Repair.

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 3 open employee drinks on shelf with food and clean equipment. CDI PIC moved employee drinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handwashing sinks. CDI PIC refilled paper towel dispensers

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 boxes of unwashed broccoli above prepped trays of Brussel sprouts. CDI PIC moved boxes of broccoli 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 ice machine with large amount of black colored buildup on inside ice shoot and wall. REPEAT

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. Observed several TCS food prepared yesterday that did not cool properly in the WIC. See temperature chart. CDI PIC voluntarily discarded TCS foods above 41F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on bottom shelf of prep table with seasonings and uncovered food. CDI PIC moved food

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 cheese sauce and tomato sauce in deep pans cooling from yesterday in WIC above 41F. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being wet stacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep groves and unable to be effectively cleaned and sanitized. CDI PIC voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing, bag, and cell phone on prep table with equipment and single service items. CDI PIC moved employee clothing and possessions.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed vegetable scraps in hand sink near the cookline. CDI- PIC clean the sink at the time of inspection. Do not dump anything into hand sink and Ensure to only use hand sink for hand washing purposes. -1 pts-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup on the wall and around. Need cleaning, sanitizing and keep clean. -0 pts-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. Observed blue cheese and ceasar dressing filled up too full in the pan on the flip top across pizza stove, holding temperature at 42F. Observed corn and quinoa holding temperatures above 41F. All items in this flip top were double pans which may prevent coldness to transfer through. CDI- PIC discarded corn, rearranged the dressing to fill below the line of the pan and un-double pan of some items on the line. Half point taken. PIC stated that they had the unit service and keep monitoring to ensure all TCS foods stay at 41F or below. -1.5 pts-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cracked/damaged container, and lids. Observed cutting boards need to be re-surfaced/replaced due to burned mark and deep cut into the surface. CDI- PIC volunteer to discard damaged/dis-functional items at the time of inspection. -0.5 pts-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed the facility without proper test kit for the type of sanitizer solution they use. The facility needs to obtain the correct test kit for the sanitizer. VERIFICATION NEEDED with 10 days (9/10/23). -0.5 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk on ice at fryer station above 41F. After discussion with PIC, the buttermilk will be placed on TPHC. Buttermilk is changed frequently throughout operating hours and after lunch shift. Item added to facility TPHC procedures. REPEAT Observed TCS foods in prep unit #15 above 41F. Unit has already been in process of repair due to leak. Facility will have maintenance adjust unit Freon/refrigerator until replacement part arrives so that prep unit maintains cold holding temperatures in the meantime. Today, ice was added to pans to ensure cold holding is in compliance. EHS will follow up next week with facility to assess holding temps, adjustment/repair. 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 Observed cheese sauce cooling in ice bath in large plastic cambro. No temperature decrease observed after 1 hr. Cheese was divided into smaller portions and placed in ice. PIC will reorder ice wands for thicker foods cooled at facility. CDI 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 in back of house. Keep working to prevent and eliminate pests.

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 food cans in dry storage intergrated with food for sale. CDI-PIC removed cans to be returned for credit.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open/exposed bag of flour in dry storage room on bottom shelf.

REPEAT 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 foods in walk-in unit above 41F. Observed food in reach-in above 41F. PIC adjusted temperature of walk-in unit during inspection and temperature change was observed. Ambient air temperature in unit is now 37-38F. PIC stated that walk-in was keeping temperature earlier during the day and possibly increased in temperature after busy service hours/being in and out during prep. Verification required by 9/24/22. Items in reach-in were moved to properly working unit to cool quickly to 41F.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans at clean dish storage.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several food container lids with burn marks and cracks. CDI-PIC discarded items during 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 facility does not have written vomiting and diarrhea plan . CDI provided Vomiting and diarrhea plan.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning.

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. 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 . Observed rice cooled from last night at 48 degrees F. CDI discarded rice.

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 NY strip , filet mignon, lettuce and tomatoes at greater than 41 degrees. CDI items placed on tphc until units can be repaired. Verification required.

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 . Observed two containers of milk opened without date labels . CDI PIC to place date labels on products.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed catch of the day was tuna . This product can be undercooked and should have an asterisk linking product to consumer advisory. Verification required.

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 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 . Observed rice cooled from last night at 48 degrees in a layer to thick to facilitate proper cooling . Cooling window missed . CDI product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed two reach in coolers in need of gasket replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product including guacamole, pickled onions and buttermilk in far right side fry reach in above 50F. (see temp chart). Product was brought from walk in cooler this morning. CDI-PIC was able to place prepped product back in walk in with ice bags for rapid cooling. Buttermilk was discarded. Service company was called and arrived before end of inspection. CDI-EHS was able to confirm the operation of unit and ambient air temperature before end of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 boxes of paper goods stored on floor below corner shelving unit behind bar.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed ice paddle and ice bucket stored inverted directly on top of ice machine with no barrier. CDI-PIC immediately had bucket and paddle rewashed/rinsed/sanitized and placed sheet tray as a barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta, rice, and tomatoes in flip top cooler holding at temperatures between 42F and 55F. Observed raw salmon, raw ground beef, and raw chicken in drawer holding at temperatures between 43F and 44F. Observed cooked potatoes, salsa, chicken wings, and butter in walk in cooler holding at temperatures between 42F and 44F. All other items in cold holding were 41F or less. CDI - All items were cooled using ice or shallow sheet trays. Flip top cooler near griddle was taken out of service. A verification is set for May 14th, 2021 to determine if temperatures are in compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen fish on floor of walk in cooler.

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 rubber spatulas and tongs stored on top of oven and making contact with un-sanitized surfaces in kitchen area. Recommend storing utensils in a manner that will not lead to contamination. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed evaporator fans in walk in cooler with build up of dust and residues. Recommend higher frequency of cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed PIC with CFPM certificate with an expiration date in August 2020. NCDHHS memo states: Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder's responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top drink stored over prep sink. Use only drinks with lids and straws, and store below and away from food, utensils, and food prep areas. Screw top lids must be handled in order to open, and as such are disallowed in food prep and display areas. CDI by discarding drink into trash.

2-301.11 Keep hands and arms clean. -P Observed employee wearing a cloth towel at his waist. Employee wiped hands on towel after washing hands and drying with a paper towel. This re-use of a towel is a source of cross-contamination and is not allowed. CDI by removing towel, washing hands again.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rack of french fries stored in front of hand sink near walk-in refrigerator. CDI by moving rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon in refrigerated drawer at 43F. Drawer is not easily closed, and is left open at times. Must adjust drawer, assure that drawer is closed after opening, or move items to a drawer that is more easily and properly closed. CDI by moving/cooling salmon.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed several thermometers missing from reach-in refrigerators or placed in incorrect location. Have thermometers place near door or close to opening of drawer/door so that they measure the warmest place in refrigeration unit and so that they can be easily read to monitor proper operation of unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch, bracelet, rubber bracelet on arms of food service staff. These are not allowed and as such, must be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping towels stored on shelves in a couple of areas. If towels are wet, they must be stored in clean sanitizing solution at proper strength. REPEAT Otherwise, place used towels in bag to be washed.

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 no dipper well for dipping ice cream. Discussion revealed that standing water is used to store ice cream scoops. This is a source of potential cross-contamnation. Either obtain a Code Enforcement permit to properly install a properly operating dipper well and let MCHD know prior to installation where dipper well is to be installed, or get new, clean scoop/spoon each time. Cannot store at room temperature or in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils near dish machine stacked wet. Must allow to completely air dry prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Need splash guard at hand sink beside utensil storage area as these items are being splashed when hand-washing is occuring.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in scarred condition. Must be professionally re-surfaced to be smooth and easily cleanable and easily sanitized, or replaced.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed vent covers in dish machine, adjacent prep area to cook line, and bathrooms in need of cleaning. Have these on a more frequent monitoring and cleaning schedule.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with CFPM certificate with an expiration of 8/5/2020. No points deducted. NCDHHS Memo states: Immediately effective, May 27, 2020, and until this memorandum is rescinded or replaced, establishments with a Person in Charge (PIC) present with a CFPM certificate that has expired since March 1, 2020, should be marked OUT and assessed zero (0) points on the inspection form. This does not absolve the permit holder’s responsibility to have a PIC present per Section 2-101.11 during routine operations, nor does it absolve them from maintaining their PIC duties per Section 2-103.11 of the NC Food Code Manual. -0 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed bar area dish machine with a chlorine sanitizer concentration of 0 ppm. The PIC was able to correct the issue of a broken sanitizer line. Chlorine sanitizer concentration corrected to 50 ppm. Recommend frequently monitoring sanitizer concentrations using test strips to determine if dish machine is operating correctly. -1.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth on side of sanitizer bucket near deli slicer. CDI - Wiping cloth was returned to sanitizer. -REPEAT- -0.5 points-

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 utensils stored in water with a temperature of 92F at prep line. CDI - PIC reheated water to 135F on grill top. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage container stored on prep table near breading station. Recommend designating an area for the storage of employee food and drinks that will not contaminate food, utensils, or food contact surfaces. -0.5 points-

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Employee personal beverage stored on back shelf with dry good containers.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked next to walk-in cooler. CDI: rack relocated; handsink made accessible.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P. Observed lip stick smudges on wine glasses at bar. CDI: removed and cleaned. Points not escalated due to the nature of violation. Ice machine observed cleaned on this inspection.

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. Observed inside walk-in cooler vegetable stock at 47F, short rib aujus at 46F, and marinara sauce at 52F that had cooled from last night. CDI: all products were discarded and denatured.

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 maple dijonaise sauce dated for 10/7 that had expired 7 day window. CDI: product discarded. Points not escalated due to nature of violation. All TCS products observed date marked properly.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed lemon spread and lemon butter sauce not documented to written procedure for TPHC. CDI: products were added to written procedures on site.

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 TCS foods being prepared and stored directly into prep units prior to cooling down to 41F/below. CDI: items were removed and placed inside walk-in cooler to rapid cool. Also ensure not to overstack products above fill line in pans.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good bins without labels.

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 food in boxes from delivery stored on floor of kitchen. Ensure food is stored on pallets/shelving to avoid contamination of food prep surfaces if boxes from floor are stored on tables.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets and watches. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food handler with nail polish on. CDI: instructed to wear gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints.

Repeat; 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in chemical sanitizer used to wipe counter at 50ppm. CDI: bucket changed out and corrected to 200ppm.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked at back dish area.

Repeat: 4-501.11 Maintain equipment in good repair. Observed some plastic containers with cracked lids. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards stored with deep cuts.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer recorded at 50ppm at 3-comp sink. CDI: dumped and refilled to proper concentration. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Interior ice machine with small build-up. CDI: ice machine being cleaned. Debris/Residue found on outside of a few pans. CDI: taken back to dish area for cleaning.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Butter hot holding on flat top grill at 110F. CDI: moved to hotter side of grill; reheated to above 135F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS food including white american cheese, ham, burger, and salmon recorded at > 41F (see temp chart) inside grill station low boy cooler. CDI: ice put on top of products; service call placed. Violation for more than 2 consecutive inspections. EHS will make return visit to determine if risk control plan will need to be implemented. VR by 8/29/19

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Short rib aujus inside walk-in made Saturday not dated and wings inside fry cooler made yesterday found without date. CDI: properly dated.

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. TCS foods just prepared found cooling inside prep units including pico and black bean burgers inside fry cooler at 43F and tomatoes and lettuce inside fry station cooler. CDI: products removed to walk-in cooler.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths observed hanging on chef's apron.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal pans observed wet stacked at dish area.

General Comment: 4-501.11 Maintain equipment in good repair. Plastic containers observed melted at back dish area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dish employee handling soiled dishes then attempt to handle clean dishes without washing hands and donning new gloves. CDI by PIC sending employee home after explaining the violation and rewashing all the dishes.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and wings measuring above 41F. CDI by voluntary discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed container stored as clean with slight debris build up. CDI by removal for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of mashed potatoes slightly above 45F. CDI by removal to freezer for rapid cooling. All items were below 41F by end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers stored as clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored in cold drawer next to food. CDI by removal to proper storage location

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags stored in chronological order for several months but no date of last use were recorded. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at bar dish machine measuring ~0ppm. Chemical had drained into concentrate bottle overnight and the machine had not been ran today. CDI by priming machine to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of crab cakes measuring above 45F. CDI by rapidly cooling to proper temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of spices with no label.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes measuring at 121F. CDI by reheating to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes on ice bath on prep surface measuring above 45F. CDI by putting the item on TPHC and discussing with the PIC the option of putting the item on TPHC permanently. TPHC template emailed to PIC along with inspection report.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying containers that were needed right then. CDI by PIC intervention adn rewashing of containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring and a melted portion. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on several cooling units and the walk in cooler. PIC stated that all the damaged gaskets have been ordered.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on prep surface at bar area.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bartender touch orange garnish with bare hand. CDI by disposing of garnish and having bartender wear gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blocked handsink in the kitchen area and a three comp drain plug at the bar handsink. CDI by removal of blockage and removal of plug to proper storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with debris build up and sticker residue. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris inside of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink below proper concentration. CDI by draining and refilling with sanitizer at proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on two cooling units on the cook line. 4-502.11(A) Maintain utensils in good repair. Observed damaged wisk with burned handle. CDI by voluntary disposal.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up of sticker residue on containers stored as clean. CDI by removal for recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading at ~50ppm. CDI by contacting ecolab tech and having the concentration increased to proper strength during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one small container of marinara measuring at 101 F. CDI by voluntary disposal.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep scoring. CDI by voluntary disposal.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Internal health policy is missing Norovirus as one of the 5 illnesses. Manually added it today.

5-205.11 Maintain access to handsinks. Observed trash can blocking hand sink near oven. Moved can. REPEAT

4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of sanitizer on line and sanitizer in 3 compartment sink below 100ppm Quat. Refilled all with 200ppm Quat. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top of one prep unit holding food at 65F, including lettuce, guacamole, arugala. All items were immediately placed on ice. Bottom of unit is properly functioning. Service provider was contacting to come look at the unit and repair if needed. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed one bottle of cleaner unlabeled. Labeled during inspection. Observed stainless steel cleaner stored above dishes on rack at dish machine. Relocated bottle.

3-501.15 Quickly cool foods. Observed quinoa in top of prep unit at 52F. It had been pulled from walk in cooler before it was properly cooled to 45F. Placed back in walk in to finish cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 large containers in prep area and one gluten free flour in dry storage unlabeled.

6-202.13 Properly locate mechanical insect control devices. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side doors to patio open upon arrival. You may not keep these doors open unless you install a screen or air curtain. Doors were closed.

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 scoop stored in water and tongs in sanitizer on line. Moved all the dish area to wash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked. Separate until dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of prep units and refrigerator soiled. Clean.

5-205.11 Maintain access to handsinks. Observed speed rack blocking hand sink next to walk-in cooler. Moved speed rack. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Missing paper towels at one bar hand sink. Supplied.

3-302.11(A) Separate the different types of raw animal foods. Separate unwashed produce from ready-to-eat foods. -P Observed raw chicken stored above pork and beef in walk-in cooler. Also observed unwashed produced stored above washed/ready to eat produce. Observed raw bone marrow and raw salmon stored above ready to eat foods in freezer. Rearranged all.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed numerous sanitizer buckets below 150ppm multi-Quat. Sink registered at 150ppm - refill buckets when visible soiled and frequently as the sanitizer at the sink is the lowest on the range of approved level. Refilled all buckets.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara reheated to 150F and placed in hot holding unit. Pulled to reheat to above 165F.

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 45F. -P Cream of chicken soup temped at 47F in the center of a large container. It was made yesterday. Voluntarily discarded. Staff advised the use ice baths and ice wands. Stir frequently and use thermometer to ensure product is properly cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cut today at 51F in make unit top. Pulled to rapidly chill to 45F before placing in top again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one cold hold unit improperly functioning. It is holding marscapone, brussel sprouts, etc. at 55F. All TCS foods were discarded voluntarily. Unit will be serviced and will not be used until it can hold food at proper cold holding temperatures.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one container on the floor. Moved to shelving.

.6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table.