LOCKER ROOM #306-310

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into front hand sink. CDI by removing ice. VR complete.

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. Observed unlabeled cheese in WIC. CDI by labeling

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacked metal pans on utensil rack. Do not stack until completely air-dried. CDI by removing to re-wash and air-dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Chop sticks stored so that all portions of chop sticks are exposed to touching. Need to be in sleeves or handed out individually. CDI by moving chop sticks so that they are dispensed to customers by food service employees.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a paper towel to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sliders, tenders, and wings holding below 135F. Employee in suite stated they checked the food product at 530pm but they did not temp the food they just looked at the ambient temperature to verify food temperatures. CDI items taken back to the main kitchen to be reheated. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed chicken held using TPHC but 4 hour time expired and held past discard time of 6:40pm for chicken on log. CDI, chicken voluntarily discarded.

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 the soda nozzle holders, directly attached to wood. The wood is not sealed or painted.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee bag of chips located on top of drying surface beside soda nozzle at far beverage station in bar, closest to window. CDI - Food employee moved this to lower shelf and food employees reminded to keep open containers of food and drink below. -.5-

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 . Observed buildup on food contact surface of wooden cutting board stored as clean. CDI - PIC cleaned. -1.5-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawing in walk in cooler without introducing oxygen during the thawing process. CDI - PIC opened bags. -.5-

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 wooden cutting board that is composed of cubed wooden pieces that is showing signs of cracking between the pieces of wood. CDI - PIC discarded.

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 facility with posted policy that only show illnesses and symptoms and not talk about exclusion and restriction. Spoke to employees and could not show poster or tell about health policy. CDI provided updated policy and ensure employee knowledge.

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 vomiting/diarrhea plan available. CDI ensure written plan in place by next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tenderloin plate, shrimp rolls, and fruit salad above 41F. CDI items moved to main kitchen to place in blast chiller for cooling.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed high concentration of quat sanitizer in buckets at bar and inside pantry area. Employee mixed containers from original bottle instead of pulling from the sink dispenser. CDI items dumped and refilled at 150ppm

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed dessert station where facility packages candies, cakes, cookies, cookie dough, cakes, and pastry’s that did not have any labels. Verification required.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed pastry and cookies that were sitting out with access to consumers and not protected from potential contamination. 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 vents in walk in in need of cleaning.