LIFE TIME BARSTRO

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 staff member turn faucet off with bare hands. CDI, employee rehashed hands and used barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon and salad cold held above 41 degrees F. CDI, items in unit overnight voluntarily discarded. Adjacent like for like commercial refrigerator holding beverages had proper ambient air temperature of 37 degrees F instead of 48 degrees that packaged food was held in. CDI, PIC changed refrigerators they were holding bottled drinks to ensure TCS foods were able to maintain 41 degrees F and below. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm quat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial “household use” Aroma rice cooker being used in facility. Observed degreaser connected to sanitizer line at 3 compartment sink . 4-501.11 Maintain equipment in good repair. Observed hood lights not turning on.

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 no testing device for high temperature dish machines. Vr required. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf - Observed degreaser connected to quat sanitizer line at 3 compartment sink and no quat sanitizer available on-site available. Chemicals kept off site.

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 no food contact surfaces and interiors of refrigeration in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed food debris in dish pit handsink during inspection. Observed dish pit handsink blocked by trashcan during inspection. Observed handsink near bar prep area not actively stocked with paper towels during inspection. CDI - Trashcan moved to appropriate location. Bar prep hand sink stocked with paper towels. EHS and PIC discussed appropriate handsink usage, PIC to discuss with employees. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy lemons in bar prep unit during inspection. CDI - Lemons voluntarily discarded. 0 pts.

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. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high temperature dish machine achieve a maximum of 159F during inspection after numerous passes through the machine. Observed three compartment sink stocked with incorrect chemical for sanitizing dishes during inspection. CDI - PIC replaced chemical at three compartment sink with quat. Maintenance contacted to assess dish machine. Facility serves all customers on single service items and has a supplementary dish machine that achieved 163F after one pass through the machine. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked popcorn chicken in lowboy unit holding at 53F during inspection. Ambient in unit 62F. CDI - Popcorn chicken voluntarily discarded. Maintenance contacted to repair unit. 0 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot dogs, pulled pork, cooked burgers, cooked sausage and prepped pizzas in salad prep, cooked potato wedges in RIC 1, and cooked burgers in RIC 2 not baring labels indicating their date of preparation or opening. PIC was unable to verify these dates. Observed cut watermelon in sides prep and shredded mozzarella in salad prep baring a preparation date of 5/16/25 during inspection. CDI - All food voluntarily discarded. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no functioning thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 single use sauce cup being stored in marinara sauce as means to dispense the food during inspection. Ensure all utensils used to dispense foods are properly equipped with handles to preclude contamination. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy food debris on bottom of both high temperature dish machines during inspection. Food had evidently been in units overnight. More thorough or frequent cleaning needed. 0 pts.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Through discussion with staff, employees do not know which symptoms and illnesses they should not come to work with. EHS provided a link via email to the employee health policy to print it out for staff as well as a copy of the employee health poster. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in front handsink. CDI: EHS educated staff on proper handsink usage. Ice melted.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blueberries and avocados stored over ready to eat items. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in facility back kitchen.

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 wraps and milk stored on floor in dry storage area.

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 2oz portion cup being used for pizza sauce. CDI: Cup removed.

4-501.11 Maintain equipment in good repair. Observed left side dish machine not functioning properly. PIC stated that they have not been using this one. CDI: Maintenance technician was working on dish machine by end of inspection and was able to get it working properly by cleaning a sensor in the back of the machine. Observed cutting board on large prep cooler is stained and damaged.

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 A max/min thermometer for testing hot water for rinse cycle of dish machine was not available. CDI: Thermometer provided during inspection. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for 3-comp sink sanitizer. VERIFICATION REQUIRED

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in prep coolers. REPEAT VIOLATION

6-303.11 Provide required lighting intensity. Observed all lights in the hood are burned out. Replace bulbs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Chicken, sliced cheese, sliced turkey, burgers, and chicken wings in prep unit above 41F. CDI: PIC voluntarily discarded items due to being in the unit more than 4 hours. EHS will conduct long term compliance visit. 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 build up of food debris in bottom of reach in coolers. Clean as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with broken drain plug. Replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can and brooms being stored in front of hand sink in prep area preventing employee access. CDI: Trash can and brooms were removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a salt container being stored in hand sink in back storage area. CDI: PIC removed salt container. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from hand sink in back storage area. CDI: PIC stocked paper towel dispenser at hand sink. REPEAT

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 flatbread in low boy cooler, an open bag of pre cooked wings in prep RI cooler, a container of grilled chicken and a container of roasted red peppers in prep flip top cooler missing date marks. CDI: PIC stated bag of wings were opened yesterday and all other items were prepared yesterday. PIC date marked items. 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: 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 a container of house made blue cheese dressing and a container of house made ranch date marked for 5/31. CDI: PIC discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of oven cleaner being stored on a shelf next to clean bowls. CDI: PIC moved oven cleaner to a designated area for chemicals.

4-903.11(A)(C) Store single-use and single-service articles 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 a box of single use to go containers and a box of single use plates being stored on floor in dry storage area. CDI: PIC placed boxes on shelf.

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 A max/min thermometer for testing hot water for rinse cycle of dish machine was not available. VERIFICATION REQUIRED within 10 days to ensure facility obtains a max/min thermometer for testing hot water for dish machine. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at bar and at 1 in kitchen. CDI - PIC refilled dispensers. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Wire brush observed in 1 hand washing sink and carton of milk in another hand washing sink. Hand washing sinks must only be used for hand washing. CDI - PIC removed items. // 6-301.11 Provide soap for handwashing at each handsink. -Pf 2 hand washing sinks are missing soap dispensers. VR - Verification required within 10 days that establishment has soap at all hand washing sinks.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 . Flat bread pizzas measured 45-52F at 2PM and began cooling at 10AM. CDI - Flat bread pizzas discarded. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 bottle of cleaning chemical at bar was not labeled. CDI - PIC emptied out bottle. 0 pts.

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 . Flat bread pizzas cooling in reach-in coolers and measured 45-55F after cooling for over 3 hours. Pizzas were tightly wrapped with plastic wrap. CDI - PIC placed pizzas in freezer. Pizzas still measured below 46-52F at 2PM, so those were voluntarily discarded. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Container of salt not labeled. Label salt. 0 pts.

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 Establishment does not have method of testing final rinse temperature for dish machine. CDI - PIC educated on new requirement. Points will be deducted for this item next inspection if establishment has not acquired a max/min thermometer or irreversible temperature indicator strips.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of ice machine. Clean frequently to prevent buildup.

3-501.15 Cooling Methods - PF. Observed cooked chicken cooling wrapped in plastic portion bags and packed tightly together in large plastic lidded container. CDI - PIC spread onto sheet pan and placed into freezer to quickly chill. When cooling food, use methods that allow the food to cool quickly. Do not pack portioned TCS foods into bulk containers until fully cooled to 41f. Note: salads and wraps prepared and packaged on site at main building Cafe sold from display cooler in bar cafe. Both facilities permitted by same owner.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth laying on prep table surface in back of house. Once used, place soiled wiping cloths into sanitizer if they will be used again or remove to soiled linen receptacle.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on countertop for customer beverage self service not protected. Display single service cups in dispenser or in plastic sleeve to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris and buildup inside reach in coolers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can placed in front of and blocking access to hand sink in food prep area. CDI - manager relocated trash can. Do not block access to hand sinks.

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 Multiple prepared TCS foods in both upright reach in coolers with expired date marking including garbanzos prepared 8/13, diced tomatoes prepared 8/14, shredded cheese prepared 8/13, feta cheese prepared 8/13, pizza sauce prepared 8/14 and more. CDI - manager discarded all TCS items beyond 7 day shelf life. Ensure all open/prepared TCS foods are discarded after 7 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Side swinging door leading to outdoor bar area does not remain shut and stands open even when not in use. Fly fan installed above door is not turned on. To prevent pest entry, make sure fly fan is in operation any time side door is open or when side door is in use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service plastic cups stored directly on floor in kitchen area. Confirmed with manager no delivery today. Ensure all single service items are stored at least 6" off of floor to prevent contamination.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm sanitizer available at 3 part sink. No quat sanitizer is available at the source dispenser. CDI - chlorine sanitizier at proper concentration set up for use in sink until quat sanitizer available.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelf in walk in cooler with watermelons stored less than 6 inches from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Oberved 0ppm quat sanitizer in solution holding wiping cloths. CDI - manager replaced solution with cl solution at proper concentration.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in refrigerator. CDI, foods relocated for proper storage.

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 triple cheese mix with mozzarella cheese with a preparation date of 5/20 and ham with date of preparation of 5/22. Observed feta cheese with preparation date of 5/18. Observed packaged wraps and salads, some with no date, some with date of preparation and others with discard date according to PIC. CDI, foods dated over 7 days voluntarily discarded and spoke to PIC on effective date marking procedures to ensure consistent and accurate date marking is followed.

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 potatoe salad cooling in deep covered container in prep refrigerator. CDI, PIC transferred food to shallow sheet pan to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no small diameter probe thermometer available to measure food temperatures. VR by 6/11/18.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea stored in containers on ground in walk in unit.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service containers and cups stored on ground in kitchen.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat or chlorine sanitizer test strips available for sanitizer at 3 compartment sink or at bar. VR required by 6/11/18