CASUAL PINT, THE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed containers of spring mix, cooked chicken wings, feta cheese, shredded mozzarella, diced grilled chicken, and cheddar cheese to be at a temperature of 45F in the lowboy refrigerator. Lowboy ambient at 45F. Items in opentop portion were observed all at 41F. PIC stated that the unit has to be adjusted more often during the winter months due to the compressor icing over when it is colder out. Unit had just gone out of temperature as evidenced by the items in the opentop refrigerator starting top rise while the EHS was on site. All items in opentop/lowboy unit moved to WIC to rapidly cool. PIC attempted to adjust the thermostat but was unable to get the unit to start cooling down. 3 day VR to observe repair or continued compliance. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-commercial household use only crockpot in use to reheat/hot hold chili.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Cut apple observed on shelf in bottom of sandwich cooler. Food must only contact properly cleaned and sanitized surfaces. CDI - PIC discarded apple.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados, lemons, and onions stored above pretzels and buns on shelf inside WIC. PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 0 ppm in sanitizer basin. PIC demonstrated how to fill up sanitizer and sanitizer was being diluted when dispenser was on with additional water from 3 compartment sink being added to sanitizer basin. CDI-Sanitizer was refilled with only dispenser and tested at 150 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed plastic bin being used as a sanitizer basin that is not large enough to completely submerge largest pieces of equipment due to 3 compartment sink sanitizer basin not being able to fill due to washer piece breaking. PIC stated part needed to be ordered. VR within 3 days to check on status of 3 compartment sink sanitizer basin. 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 prep top unit with precooked brats, precooked chicken, cut tomatoes, spinach, and other TCS foods (see temp chart) above 41F. PIC voluntarily discarded items and stated that prep top unit would freeze over during cold months and had the unit running warming for that reason. VR within 3 days to check cold holding status of prep top unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed prepped beer cheese, pepperoni, sliced American cheese, precooked bacon crumbles and strips without date labels. CDI-Label was added to beer cheese in WIC, but other items were discarded due to prep unit being over 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle of bleach. CDI-PIC added label.

6-202.13 Properly locate mechanical insect control devices. Observed bug light plugged into wall next to containers that are stored as clean. Bug light was removed. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM in establishment during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in the kitchen. EHS provided signage.

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 one container of commercial jalapenos prepped on 10/27 that had no been discarded. CDI-PIC voluntarily discarded food. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed bug light plugged into outlet that is located above shelf used for clean utensils and containers. PIC moved utensils and containers above bug light, only bottom shelf with cleaning chemicals are below bug light.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf. Observed no testing strips for quat sanitizer for 3 comp sink. Establishments quat sanitizer was validated by EHS's test strips. VR within 10 days for quat test strips.

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 minor discoloration of walls and ceiling tiles above ovens.

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: 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 . Observed three containers of salsa in WIC with no date label. PIC stated the salsa had been prepared the previous day. CDI - PIC was allowed to date mark the items with the correct preparation date. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid in spray bottle on shelf by 3 compartment sink. PIC stated it was sanitizer. CDI - PIC labeled bottle.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no written available health policy. PIC was not aware of 6 major food borne illnesses. EHS provided employee health poster. CDI

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 . Multiple dishes on clean rack with debris, and food residue. PIC facilitated rewashing of items. CDI

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 . Pasta salad in WIC and prep unit with date of 12/5, mislabeled. PIC facilitated correct day of preparation 12/16/2022. CDI

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed TPHC with sliced tomatoes and American slice cheese. No written procedure available. EHS emailing template and will VR

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bins of food stored on floor of WIC. Need to put stored food at least 6 inches above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food contact containers wet stacked on clean rack.

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 pour spout for blue cheese dispenser to be ragged cut and not easily cleanable. Smooth out opening for easily cleanable surface.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for quat sanitizer to not be working. EHS provided quat strips until PIC can obtain new test kit. CDI

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed several fruit flies in kitchen and bar area. Increase frequency of pest control. REPEAT -1 points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed housemade pasta salad stored in make table with prep date of 11/11/21. CDI: PIC voluntarily discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in bar area/drain under beer taps. PIC stated facility does their own pest control on exterior of building. EHS recommended pest control internally as well.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no measurable concentration of sanitizer at dish machine . 10 day verification required. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brats and spring mix in prep unit at greater than 41 degrees. CDI moved spring mix to cool and discarded brats. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beer cheese being held at 110 degrees . CDI hot holding unit turned up and current bottles to be held on tphc and then discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit bottom at greater than 41 degrees. CDI moved to walk in cooler and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed prep unit in need of gasket replacement on left door.

3-501.13 Use approved thawing methods. Observed pork shoulder on drain board thawing . CDI moved to walk in cooler.

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 cut tomatoes, spring mix, salsa, and pesto sundried tomatoes opened/prepped the day prior and not date marked. CDI PIC added date labels during the inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer containers stored on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and hats stored on the dry storage shelf. Ensure to store in a designated area.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC is not a CFPM.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. One container of tomatos in reach in was unwrapped.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in dish machine was recorded at 0 ppm bleach after 5 run cycles. CDI- Machine was primed and recorded at correct concentration.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have proof of certification. If needing certification, ensure it's a 'food manager' class and the exam must be taken at a proctored location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beer cheese bottles are being held hot in a steam well. The bottles are filled to the top but the top is sticking out of the hot well. Beer cheese in top of bottle was at 109F. Beer cheese in middle of bottle was at 138+F. PIC removed the top portion of the bottles. Only fill bottles to level that is below the top of the steam well.

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 cream cheese, opened bag of precooked chicken, container of pesto sauce, and feta not date marked. All dated during inspection with date opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of cleaner unlabeled. One was discarded and one was labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee is working without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel at prep unit. Moved to sanitizer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test papers on site for checking dish machine at bar. Obtain. Verification required within 10 days.