TAPROOM, THE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sani-bucket set up for w/r/s of tethered knives on prep line at 0PPM quat. CDI- Dispenser ran until blockage cleared, buckets refilled to proper concentration, 250ppm. (-1.5) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife on tether between prep sinks with dark residue inside, no longer cleanable. CDI- PIC to use other knives while awaiting replacement (many available) and place work order to have more delivered earlier than is scheduled (monthly).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individually portioned ranch dressing, blue cheese dressing, balsamic viniagrette, etc. are labeled Keep Refrigerated. Suggest either keeping in refrigeration at 41F, or in slotted container with solid container beneath to catch drainage, and pack individual packaged fully iced maintain 41F or below. CDI by removing containers to properly store at 41F 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 soiled wiping cloth on top of refrigerator - need to discard soiled cloths for washing, hold wet clean towels in sanitizer. CDI by removing cloth.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed staff storing tethered knives with blades inside sanitizer buckets with wiping cloths. CDI- EHS discusses proper cleaning and sanitizing methods with PIC. EHS suggests using sanitizer buckets to make wash, rinse, sanitize containers at the knife storage area so they can be cleaned and sanitized every 4 hours, or as needed. Staff should not immerse knives in sanitizer and immediately return to knife storage box. Knives must be cleaned before sanitizing, then allowed to dry before use. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings above 41F in fliptop. CDI- PIC voluntarily disposes of sauces and replaces with new product in ice bath. (-1.5)

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 opened bag of spring mix cooling inside lowboy with date mark. CDI- PIC dates lettuce. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 sliced lettuce stored in plastic grocery bag inside RIC. CDI- PIC moves lettuce into approved metal container. (-0.5)

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 opened employee beverage on prep counter behind bar. CDI- Employee moves drink to segregated area beneath prep top. (-0)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee handle a soiled wiping cloth to clean counters. Employee then began working with food without changing gloves and washing hands. CDI - Employee was educated and they washed their hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onion rings and fries under the heat lamp at 110-119 degrees. CDI - Items were voluntarily discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one badly dented can of pizza sauce in dry storage. CDI - Item was removed to be returned to the supplier.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with a long beard and no restraint.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to the outside of two dishes stored as clean.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bucket with the label worn off. CDI - Manager labeled during inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food with a long beard and no restraint.

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 one pot with scratched Teflon on the surface. CDI - Manager discarded during inspection.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed covered employee drink on prep sink washboard touching box of avocados. REPEAT. CDI - drink was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed citrus stored over juice in downstairs WIC. 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 liquid eggs and French toast mix containing eggs on ice bath by grill above 41 F. REPEAT. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed box of food with ice accumulation stored under leaking condenser in downstairs WIF.

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 holes in wall in prep sink area. Seal holes to prevent pest harborage. Observed missing floor tiles at can wash.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 open containers, with straws, of employee drinks on shelves above prep top. CDI PIC moved drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs in pan on ice at grill being held at 48F. CDI PIC stated they were taken out about 2 hours ago and PIC put pan in reach in freezer to quickly cool down. Observed scrambled eggs in prep top above 41F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink not draining. Maintenance has been contacted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 sleeves of raw ground beef stored above onion rings and fries in reach in freezer. CDI PIC moved ground beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed facility offering cook to order eggs for breakfast with no consumer advisory on menu. VR needed 10-15-23

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 raw marinated chicken breast cooling in reach in cooler in deep container that is covered. EHS advised PIC of methods to quickly cool foods. CDI PIC put chicken in smaller pan and put it in the reach in 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on 3 comp sink drain rack. Employee stated that she was letting them dry this way before putting them away. CDI PIC separated containers to dry. REPEAT

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 3 open employee drinks on shelf with boxes of straws. CDI Employee put drinks in metal container on shelf.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw shelled eggs and raw chicken stored over raw burgers inside standing reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting on several plastic containers on shelving unit above 3-compartment sink. CDI - Utensils separated by PIC to allow for proper air drying. -0-

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 bowl being used as a scoop in sugar.

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 chorizo, lettuce and salsa holding above 41F. Foods were put out before EHS arrival. CDI-foods were put onto ice to rapidly cool down.

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 sliced tomatoes and seasoned tomatoes cooling in small reach in cooler with lids on. CDI-lids were removed and foods were put into larger reach in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on counter tops

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machines in bar area have a concentration of 0ppm when sanitizing. PIC called eco-lab to come out and repair machine. CDI-glasses used in bar area will be sanitized in the kitchen dish machine. VR to be done by 06-20-22

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM on site during inspection. Observed violation of priority items.

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.

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 procedure for vomiting or diarrheal events. EHS provided documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in the cold drawer that were at 51F. PIC stated that chicken wings were cooked at 11am and placed into the drawer. CDI-wings were moved to the beer cooler to quickly cool.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed employee cup in reach in with food used for customer service. CDI-cup thrown away.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have chlorine test strips for dish machines utilizing chlorine sanitizer. Repeat violation 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in bottom of reach in refrigeration due to build up of food debris.

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 food debris on walls in prep line area and rear prep area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a food cart stored in front of hand sink in kitchen area. CDI-PIC moved food cart.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed two container of wiping cloths in sanitizing solution that were stored on the floor. CDI- containers were placed on the bottom shelf in kitchen area.

4-302.14 Sanitizing Solutions, Testing Devices - PF. There were not any chlorine test strips in facility at time of inspection. CDI- PIC provided test strips.

2-102.12 Certified Food Protection Manager CFPM - C PIC (person in charge) does not have a current certificate. Facility has 210 days from permit issue date for compliance. After that it is a 2 point deduction. 0 pts

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed no paper towels at the one kitchen hand sink upon arrival. Observed employees enter the kitchen and begin working without washing their hands. CDI (corrected during inspection) PIC had paper towels delivered during the inspection. 2 pts

6-301.12 Hand Drying Provision - PF Observed no paper towels at the kitchen hand sink. CDI see #6 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at the kitchen hand sink or two bar hand sinks. CDI signs provided. 1 pt

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no quat at the 3 comp sink while utensil washing was being done. Container was empty. CDI by changing container and filling the sink with sanitizer. 1.5 pts

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed pooling water on the floor under the pre-wash at the dish machine. Repair floor so it proper drains to the floor drain. The floor drain has a slight lip around it. Repair all areas and ensure all areas of the floor drain properly. 0 pts