NODA BREWERY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous TCS foods stored in front fliptop and cold drawers above 41F. See temp chart. CDI- EHS verified when items very last at 41F (8:00am) and allows rapid cooling of foods in downstairs and primary kitchen RIC. Establishment temporarily ceased food service to cool foods and set up of TPHC. (-1.5) TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english For 6 hour TPHC, foods must not exceed 70F. 1. Verify cold foods begin at 41F or below 2. Label items with the discard time (4 hours if foods exceed 70F, 6 hours if not) 3. At end of 4 or 6 hour window, discard any remaining. Do not cool or otherwise save foods.

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 canned peppers opened and cooling as if this morning, dated for 08/26. CDI- PIC dates item with proper prep date, 08/27. (-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 cooling foods in cold drawers, fliptops, and cold drawers with lids and no decrease in temperature after 35 min. CDI- PIC moves cooling items into RIC and will monitor cooling rates. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 dust collecting on attachments at hand sink, such as paper towel dispenser. Increase cleaning frequency so clean hands are not recontaminated by equipment. (-0.5)

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm sanitizer.

4-501.11 Maintain equipment in good repair. Observed dented and damaged bottoms of all downstairs reach-in coolers due to beer kegs.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate hands after washing by turning the faucet off with bare hands. CDI - EHS educated employee on proper hand washing techniques. Employee rewashed hands and turned the faucet off with a paper towel.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on a cutting board. Observed wiping cloths inside of a 0ppm sanitizer bucket. CDI - Manager remixed sanitizer and placed all wiping cloths inside.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over cooked onions in RIC. Store unwashed produce below ready-to-eat food. 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 multiple pans stacked with intact sticker residue above 3-comp sink. CDI - PIC removed pans 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon in RIC at 48 F, 3 hours 40 minutes after prep, in large covered plastic tub. CDI - PIC voluntarily discarded melon. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in RIC above 41 F. See temp chart. Ambient temperature of cooler was 37 F. CDI - PIC voluntarily discarded all food above 41 F. 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 cut melon cooling in RIC in large covered plastic tub. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroaches by can wash.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection.

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 chicken and pulled pork in the reach in cooler cooling while covered with a pan. CDI-foods were uncovered.

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.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed three compartment sink in need of cleaning at top rim due to build up of debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sink near bar area at start of inspection. CDI- PIC placed paper towels at hand sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cantaloupe that had no change in temperature in 25 minutes. PIC stated item was prepped two hours before inspection. CDI- Item was uncoverd, placed in a shallow container, and placed in walk-in cooler to cool.

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 cut cantaloupe cooling in refrigerator in a covered, deep, plastic containers. CDI- Item was uncoverd, placed in a shallow container, and placed in walk-in cooler to cool.

4-502.11(A) Maintain utensils in good repair. Observed broken handle on ice scoop at ice machine. CDI- Order was placed for a new one. PIC also provide a ice scoop with handle during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease buildup from exterior of oven in kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee advised they went over a health policy during orinetation but couldn't remember it. I reviewed it with employee and left a copy of a health policy. PIC has posted a copy in kitchen area. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine in bar area is registering 0ppm for chlorine. Also, quat dispener at 3 comp sink is registering 50 ppm. CDI- Quat will be dispensed and mixed manually until repair. Dish machine was repair during inspection.

3-501.13 Use approved thawing methods. Observed packages of Barbacoa thawing in sink of standing water that was 94 F. CDI- Water was drained from sink. Barbacoa was placed in refrigerator to further thaw.

6-501.111 Controlling Pests - PF Observed two fruit flies in bar and kitchen areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certificate for PIC was not available. Ensure you have documentation of a ANSI accredited class in the future.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employees advised they went over a health policy during orientation but couldn't remember it. I reviewed it with them and left a copy of a health policy. PIC said they would post and review with staff.