OUTBACK STEAKHOUSE #3432

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw steak/beef stored above grilled onions in the tall reach-in cooler. -CDI- PIC corrected storage order and moved the onions. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 baked potatoes miss cooling parameters after cooling overnight in WIC. Observed potatoes above 41F, and PIC stated they have not been removed from the WIC since being placed there last night. -CDI- PIC voluntarily discarded the baked potatoes. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed marinara sauce, grilled mushrooms, and alfredo sauce holding below 135F in hot steam wells. -CDI- Because all items were originally placed in hot wells for holding less than 1 hour ago, PIC reheated all items 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw shrimp in breader prep top above 41F. All other foods in unit were properly cold holding at or below 41F. PIC stated the shrimp was just thawed and placed in the unit less than one hour ago. -CDI- PIC placed shrimp in WIC for rapid cooling. -Observed all TCS foods in mac station prep top above 41F (cavatappi noodles, alfredo sauce, shredded cheese, kids mac sauce, bacon mac sauce, mac sauce). All other foods in prep unit cold drawers were properly cold holding at or below 41F. Observed prep top is surrounded by heating elements (grill/fryer) and PIC stated the lid must be covering the prep top at all times to maintain cold holding temperatures. -CDI- PIC voluntarily discarded the foods listed above 41F. EHS recommended placing the items on 4-hour TPHC during rush periods (weekends/dinner service) or using ice beneath the containers to maintain temperature. -Observed container of garlic butter above 41F, stored at room temperature. PIC stated garlic butter is left out or microwaved to assist in thawing process. PIC stated butter was removed from cold holding approximately one hour ago. -CDI- PIC moved butter to cooler for rapid cooling. 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(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed no time stamp on shrimp butter held on 4-hour TPHC. -CDI- PIC verified when butter was removed from temperature control and properly time-stamped the butter. -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 baked potatoes miss cooling parameters after cooling too slowly in WIC overnight. Observed baked potatoes stacked on top of each other in WIC, above 41F, after being stored in WIC since last night. -CDI- PIC voluntarily discarded the baked potatoes. EHS and PIC discussed more efficient cooling methods, including used ice baths, thin/shallow pans, or the freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored on countertop, not submerged in sanitizer solution. -CDI- PIC removed the wiping cloths and placed in soiled linen basket. -REPEAT-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed buildup of food residue and debris on the floor in the walk-in freezer. Increase frequency of cleaning to prevent buildup.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time stamps on items that were being held on TPHC such as the chimichurri and the butters held on the cook line. -CDI- PIC correctly time stamped the necessary items. (1.5 pts)

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 no labels on any of the in-use squeeze bottles or seasoning containers. -CDI- Employee labeled all necessary containers during the inspection. REPEAT*** (2 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths that were not submerged in the sink and surface sanitizer solution. -CDI- PIC submerged the wiping cloths. (0 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed nozzle attached to the hose in the mop sink while under continuous pressure. -CDI- EHS educated PIC on proper backflow prevention. Water was turned off and pressure was released. (0 pts)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee enter work station for the day and start to handle clean equipment without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to rinse fruit. -CDI- EHS educated food employee on proper use of handsink and handsink was cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at grill line. -CDI- PIC replenished soap supply. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw steak stored over RTE ribs and RTE toowoozmba shrimp in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed parsley stored over RTE asparagus, and unwashed tomatoes stored over RTE lettuce in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 food debris and some stickers on dishes stored as clean. -CDI- PIC moved items to dishpit to be 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed marinara sauce reheated to 68F. -CDI- PIC reheated items to 172F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 33F. Observed raw shrimp in WIC at 63F. Per PIC, shrimp was out for prep and prep unit had gone through a defrost mood. -CDI- PIC placed items in prep unit in WIC to cool back down and placed shrimp in freezer to cool backdown. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed heat treated mushrooms, milk, and cut cabbage and carrot mixture in WIC with no dates, sautéed onions in RIC with no date, cut cabbage and carrot mix and cut romaine lettuce and salad mix with no dates in prep units. Observed mozzarella cheese past discard date: 10/13-10/19. -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 .

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 cavatappi and macaroni noodles cooling at a slow rate in WIC in large plastic containers with lids, stacked on top of each other. Fettuccine noodles were initially cooling in ambient air on an ice bath and then moved to WIC without ice bath and covered with a lid. Observed bloom sauce (contains sour cream) cooling in WIC with lids and diced tomatoes. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items placed on ice baths 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 squeeze bottles and containers with spices missing labels throughout. **REPEAT** -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers with no protective head coverings. EHS observed servers engaging in food prep such as portioning dressing cups and cutting fruit for garnishes. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth containers stored on floor. -CDI- PIC relocated items. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles touching rice and cut lettuce. -CDI- PIC removed items. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed scooper stored beneath counter, above cold holding unit. -CDI- PIC moved items to dishpit to be W/R/S. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in water at 70F and 133F. -CDI- PIC removed items. 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 in spice container with no handle. -CDI- PIC removed. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with some containers stored as clean. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linens and aprons stored on floor in linen closet. Observed clean squeeze bottles and other items stored in container with debris. -0-

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 rusted shelving in RI unit. Replace. -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 microbial growth on a lot of shelving in WIC and in top of to go RIC. Observed food debris and residue in interior surfaces of RI units, prep units, cold drawers and other equipments. Observed food debris, residue, and dust buildup on exterior surfaces of prep units, RI units, top of dish machine and shelving. Increased and more thorough cleaning frequency recommended. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 some damaged floor tiles in dishpit area. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in need of cleaning at 3-comp sink area. Observed dust buildup on soap and paper towel dispensers. Increased and more thorough cleaning frequency recommended. **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 lunch stored over retail items in WIC. -CDI- PIC removed items. -0-

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks on prep table and in the reach in cooler commingled with customer food. CDI PIC moved employee drinks.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee washing hands for 5 seconds. CDI PIC had the employee to wash their hands again. REPEAT 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook wash his hands and then turn the water off with his clean hands and no barrier. CDI PIC had the employee to wash their hands again. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce above washed and prepped food in the WIC. CDI PIC corrected storage order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine with multiple areas of buildup.

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 squeeze bottle of oil not labeled on prep top. CDI PIC labeled squeeze bottle. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with watches and rings on. CDI PIC instructed employee to remove jewelry. REPEAT

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 scooper and bowl inside container of non tcs food. CDI PIC moved items to the wash room. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in kitchen and on storage rack that have deep grooves and can not be effectively cleaned and sanitized.

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 floor in dish room, near ice machine, and soda syrup area with a large amount of buildup and debris.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee washing hands for 5 seconds. CDI PIC instructed employee to wash his hands again. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed multiple employees change gloves without washing their hands. CDI PIC had the employees stop and wash their hands and put on clean gloves. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook wash his hands and then pull up his pants and proceed to handle food. CDI PIC instructed cook to rewash his hands.

5-202.12 Provide at least 100F water at handsinks. Observed 2 front handwashing sinks not reaching 100F. PIC will put in a work order. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a towel in the handwashing sink on the cook line. CDI Employee removed towel from sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front of kitchen handwashing sink. CDI PIC provided paper towels.

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 pan of raw chicken touching a pan of blooming onions and above a pan of raw shrimp in the lowboy cooler. CDI PIC corrected the storage order. 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 a pan Mac and cheese bags on the prep table above 41F. CDI PIC voluntarily discarded. Also observed portioned bags of noodles in prep top above 41F. PIC stated that they were put in the unit around 11 am. CDI Noodles were put in the WIC to cool down. 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 squeeze bottle of oil not labeled on prep top. CDI PIC labeled squeeze bottle. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with multiple bracelets and rings on. CDI PIC instructed employee to remove jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook with no head covering or beard guard on. CDI Cook put a cap on and hairnet on beard.

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 scooper and bowl inside container of non tcs food in the prep top. CDI PIC moved items to the wash room. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple clean metal trays stored as clean stacked wet. CDI PIC moved trays to the dish room. REPEAT

4-501.11 Maintain equipment in good repair. Observed the WIF door not self closing. PIC stated that this is why there is ice buildup on the fan. PIC will put in a work order for the door closer.

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. CDI employee moved cell phone.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed 2 boxes of unwashed produce above cooked noodles. CDI PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 oil spray bottle at the grill not labeled.

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 a cup being used to scoop sugar. CDI PIC removed cup from sugar container.

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

4-501.11 Maintain equipment in good repair. Observed large amount of condensate on the inside roof of the Meat Reach in cooler. Water is leaking from the top. EHS advised that this needs to be repaired and food needs to be covered until repaired.

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 employee drinks above prep sink and inside of Reach in cooler commingled with food. CDI PIC moved employee drinks.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher handle dirty dishes and clean dishes without washing her hands in between. CDI EHS educated PIC and dishwasher washed her hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above washed and prepped produce in the WIC. CDI PIC corrected the storage order. 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 several metal pans stored as clean with food debris on inside and outside of pans. Observed the dicer and the grates stored as clean with food debris. CDI PIC took some items to dish room to be w/r/s. EHS advised to have all the metal pans checked for food debris. VR needed 4-5-24 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of ice machine with multiple black buildup spots.

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 blue cheese crumbles and cut parsley in the WIC not date marked. CDI PIC provided date mark. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 employees with jewelry on their arm. CDI PIC had employees remove all jewelry except plain wedding band.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in sanitizer bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoopers used for butter stored in hot wells underneath paper towel dispenser for hand sink. Observed water dripping from hands into hot wells.CDI PIC moved hot wells.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service lids stored unprotected on top shelf in kitchen. CDI PIC inverted lids.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 1 ripped metal bowl used for salad toss and cracked/broken plastic container stored with clean dishes. Observed multiple baking sheet pans with baked on residue and finish flaking. CDI PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep groves that can not be effectively cleaned and sanitized.

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 the floor near soda refills with large amount of buildup and debris.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink near the steak tall reach in with a bloody raw meat tray in it. CDI- Tray removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee prepare raw shrimp with gloved hands. Employee used the same gloved hands to place the basket into the fryer. Employee then removed gloves and washed hands. Employee donned new gloves then grabbed the handle of the fryer basket that she had contaminated earlier. .Emploee then went to prepare ready to eat food on the line with the same gloves. CDI- Gloves removed and hands washed. Fryer basket taken back to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream in the tall reach in unit holding above 41F. Observed sour cream and cheese on ice holding above 41F. Ice in unit was too low. CDI- More ice placed in unit and sour cream in tall reach in 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed speed racks in need of cleaning. Observed tall reach in 2 with blood residue on handles. CDI- Unit cleaned. Observed knife holder with blood residue. CDI- Cleaned.

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 low grout in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled dishes stored clean in the clean dish storage area. CDI- Items taken back to be washed. 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 .

3-501.15 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 shrimp over stacked in the meat prep top. CDI- Shrimp portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed handle of ice cream bin missing. Replace/ fix.

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 roller carts. cold drawers, ice cream freezer amd hot drawers in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under and around equipment in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed toamtoes stored above chips in the walk in cooler. CDI- Chips placed on top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 milk in the walk in cooler without a date. CDI- Milk discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed handle of ice cream freezer missing.

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 potato speed rack in need of cleaning. Observed low reach in salad cooler and tall reach in in need of cleaning. Observed blue floor fan in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment. 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 low grout in the back kitchen area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pull pants up with gloves on, then go to prepare food. CDI- Gloves removed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates soiled with old food debris. CDI- All plates taken back to be washed. 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 .

4-501.11 Maintain equipment in good repair. Observed prep top unit not holding temp. PIC placed all items in the unit on TPHC prior to inspection.

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 speed racks in need of cleaning throughout. Observed breading area in need of cleaning. Observed exterior of units in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in the walk in freezer in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored behind brussel sprouts in the at the breading station. CDI- Brussel sprouts 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 several plates, lids and trays soiled with old food debris. CDI- All items taken back to be cleaned.

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 reach in coolers throughout (interior and exterior) in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed ahi tuna stored above sauce in the walk in cooer. CDI- Tuna placed in the bottom.

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 several dishes soiled throughout the clean dish storage areas. CDI- All items 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 cheese and linguine in the prep top holding above 41F. Observed salmon, shrimp, chicken and steak in the cold drawers holding above 41F. CDI- All items discarded. Unit was turned off and items were in the unit overnight. Observed dressings with dairy (approximately 20 containers), milk mix with butter (approx. 23 containers), ribs (1 containers), steak (2 trays), tuna (1 tray), macaroni (3 trays), rice (4 containers), noodles (7 containers) and cheese in the walk in cooler holding above 41F. Items were beyond time/ temp parameters and were discarded. Walk in cooler was holding at 44F. Items on the front line had been in the units overnight. The items that were already made remained in the front units. PIC stated he checked the cooling this morning at 8:00am and it was at 37F. He stated he checked temperatures this morning but did not log anything. PIC stated when checking items this morning they were all in temperature. PIC also stated that the cooler went down over the weekend, however they had gotten it fixed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed handle broken off deep freezer. Observed walk in cooler holding above 41F. Facility has another walk in cooler (beer cooler) available for use. The second was in cooler is holding at 39F. Maintenance called and will be on site within the next hour. PIC will notify EHS when the cooler is fixed.

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 outside of prep units in need of cleaning throughout.

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 noodles and shredded cheese in the prep top unit between the grill and stove holding above 41F. Observed provolone cheese in the prep top holding above 41F. CDI- Items discarded.

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 noodles and provolone cheese over stacked in the prep top. CDI- Items portioned.

4-501.11 Maintain equipment in good repair. Observed shelves in the chicken low reach in cooler heavily 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 shelf under the microwave in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes soiled with old food debris. CDI- Items taken back to be washed .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes holding below 135F. CDI- Potatoes reheated.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice and asparagus placed on TPHC without correct time stamps. CDI- Time stamps placed on items

4-501.11 Maintain equipment in good repair. Observed shelf in the low reach in unit housing the chicken heavily rusted.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes soiled with old food debris and sticker residue. CDI- Items taken back to be washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats at the bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in cooler in need of cleaning. Observed racks housing potatoes in need of cleaning. Observed containers housing clean lids in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. Observed floor under the ice machine with standing water and sticky residue. Area is attracting gnats. Clean area.

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 noodles and lettuce cooling at a rate of 0. CDI- Items vented/ places in the walk in cooler

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli cheddar soup, French onion soup and potato soup holding below 135F in the hot well. soups had been on the hot well for around an hour. PIC stated soups are heated to at least 165F prior to being placed in the unit. CDI- Soups were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders, wings, chicken breast and ribs in the chicken prep top unit holding above 41F. Observed wings holding above 41F in the low reach in unit. CDI- Items removed from the unit and placed in the walk in cooler for cooling.

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 rice, asparagus on TPHC without time stamp or procedures. Time stamp placed on items. EHS will send procedures.

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 ribs and wings in the prep top unit over stacked. Ribs portioned and ice bags were placed on the wings.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed chicken prep top unit in the holding above 41F. Get unit fixed before using

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed raw shrimp that was cooked to a temperature of 130F. CDI-shrimp was put back onto the grill to continue cooking until it was cooked to 158F.

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 cooked onions in the reach in and lettuce in the reach in and cold drawer that were not date marked. CDI-onions were discarded and lettuce was correctly 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 Observed pasta, and lettuce cooling in the WIC that had lids on. Observed pasta cooling in an ice bath with not enough ice to fully cool the food. Observed salads cooling in the reach in with tops on. CDI-the lids on the past and lettuce were opened so as to allow the food to rapidly cool. More ice was added to the pasta. Salad tops were opened and taken into the WIC to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the kitchen and bar area. EHS advised PIC to call pest control.

REPEAT.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed knives in the knife holder stored as clean with food debris on the blade and handle. Observed spoons stored as clean with slight residue on them. CDI-Items moved to dish machine to be wash, rinse, and sanitized.

.4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed plastic cups and lids stored in a soiled 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.-The flooring in the kitchen is in need of better cleaning. Cleaning is needed underneath cooking equipment, storage racks, and refigerators. Observed debris and build up throughout.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stored as clean with leftover food debris inside. Observed debris and slight food particles on the blade of the mixer stored underneath the prep table. CDI-PIC moved items to dish station to be wash, rinse, and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between gaskets and inside the reach in units. Observed crumbs and debris inside.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Observed food build up on utensils and metal pans stored as clean. CDI-PIC moved items to 3 compartment sink to be rewash.

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 carmelized onions, tomatoes, and chopped onions cooling in the reach in unit and flip top after being prep. CDI-PIC moved carmelized onions to walk in cooler uncovered to cool rapidly and place bags of ice on top of the onions and tomatoes.

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. Observed pasta and noodles being cooled in deep/large containers. CDI-PIC had employee place in smaller containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. CDI- PIC unstacked them to dry.

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 While lifting a salad bowl for service, employee touched sliced tomato with bare hands. CDI- employee was educated on bare hand contact. Sliced tomato was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and bowls that had dried food debris on them. CDI- Items were removed and taken to dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

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. Clean floors in corners and under equipment in bar and kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surfaces (cook line and back prep line). CDI- stored in designated storage area or below work surfaces.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed chicken breast cooked to 155F from grill. CDI- returned to grill cooked to 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed large pot of clam chowder on counter top > 45F. CDI by voluntary discard. observed egg wash in open top prep cooler > 45F. CDI by voluntary discard. obsevred crab cakes in prep cooler (next to grill) > 45F. CDI cooled to 41F and returned to over grill reach-in cooler.

3-501.13 Use approved thawing methods. observed ground beef patties thawing in standing water on prep table. CDI - moved to under running water.

4-501.15 Operate a warewashing machine in accordance with data plate. observed dish machine fail 2 hot water rinse test and then pass 3rd test for final rinse temperature. PIC will have service repair check the machine for proper operation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Asparagus, and pico de gallo were inside prep coolers not covered. CDI- Items were covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee wearing gloves and going from soiled to clean equipment without a glove change. CDI- PIC spoke to employee about changing gloves when going from soiled to clean equipment. Gloves were discarded and a handwash was done.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - In prep cooler, observed raw chicken and raw crab stuffing above 45F. PIC stated items were in prep cooler for about 30 minutes. CDI- Items were taken to walk in freezer to properly drop temperature.

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 -In prep cooler, observed two bowls of cooked shrimp not date marked. CDI- PIC knew when shrimp was cooked and bowls were date marked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed utensils being stored in back prep area handsink. CDI items removed and sent to warewashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris/residue, date stickers stored on utensils and containers on the drying rack. CDI by sending items to warewashing. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Bar dish machine is not reaching sanitizing temperature and failed hot water temp test x2. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chicken, shrimp, and egg wash at breading station cooler > 45F. CDI- voluntary discard by PIC. Proteins will be stored on ice bath temporarily. PIC will have cooler checked. Verification require within 10 days. Observed butter, potato toppings cups stored in 'take-away' cooler > 45F. CDI-Voluntary discard by PIC. PIC will ensure containers in this cooler are not being over filled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked containers on the drying rack.

4-501.11 Maintain equipment in good repair. breading station cooler top observed to be 53F. Repair. Dish machine at bar is not reaching hot water sanitizing temperature. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp and chicken in the top of the prep cooler breading station above 45F. CDI (corrected during inspection) Shrimp was discarded and overfilled 1/6 pan of chicken was split into 2 containers and put in the WIC to cool. *Tomato Basil mixture has a pH of 4.12 according analytical data provided and is not considered a TCS food*

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Obserevd red sanitizer bucket on the floor at the end of the cook line. Bucket put on bottom shelf.

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 2 ice scoop handles touching the ice at the bar. Ice scoops washed and put in 1/6 pans next to ice bins.