PRESS BOX #349-352

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. No log for cold foods such as pickled onions and pico. CDI - New log made TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 food employee wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing and PIC educated food employee on proper handwashing and food employee properly rewashed hands. -0- 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 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated PIC on proper handwashing and PIC educated food employee on proper handwashing and food employee properly rewashed hands. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken hot holding in steam box at 112F. -CDI- Items reheated to 170F. -1.5- 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 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 housemade aioli chipotle sauce containing sour cream at 41-46F in prep unit. -CDI- PIC placed items on temporary TPHC. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored at 0ppm quarternary sanitizer. -CDI- PIC replenished supply to 400ppm quarternary sanitizer. -0-

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 pico de gallo improperly cooling after prep in closed container in prep unit reach-in. Food was cooling from prep before service. Item was not logged on TPHC. Going forward, this permit will place pico on TPHC. Pico will be prepped, cooled in walk-in cooler and held cold in walk-in cooler until brought out to prep unit for TPHC. CDI 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in coffee area. CDI - Thermometer was provided. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all sinks at bar with hand soap and some used as dump sinks.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -PObserved failure to reheat in oven. Slow come up in hot hold cabinet. CDI placed in oven to reheat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 brisket hot held at 119 F CDI placed on tphc

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 TCS sour cream sauce at 44 f CDI placed on tphc

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: 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 . Observed TCS sauce made yesterday with no date mark. CDI coached

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 written procedures not followed and no times recorded. CDI coached

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at bar being used as a dump sink. CDI- sink cleared

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee was washing gloved hands at the hand sink. CDI- gloves discarded and hands re-washed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. cloths being held in solution that measured 0 ppm quat.

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. Ice scoop with handle laying on ice.

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 sandwiches out of temperature at 91F. They are being purchased very quickly. Add these to your TPHC procedures and label start and end times. It can be over the length of the game as long as food is discarded after 4 hours. TPHC procedures for brisket and turkey were correct and logs were on site. Email Jessica.perry@mecklenburgcountync.gov with procedure update.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer was stored in a detergent bucket. Staff changed to a red sani bucket during inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets with towels stored on the floor. Moved on to a crate.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on unused slicer. Relocate to a designated area.