HEIST BREWERY AND BARREL ARTS

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed live drain flies in container of celery. CDI- PIC voluntarily discarded item.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean in plastic container. CDI- PIC voluntarily discarded item due to being unable to properly clean and sanitize. *REPEAT*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy presence of flying insects in kitchen area. PIC stated that pest control has come at a higher frequency during the summer months and glue traps and lights will be utilized in establishment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flying insects in flip top unit, located between cooking equipment. CDI- PIC cleared food out of unit before wiping down interior.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal pans being stacked, unable to allow items to air dry.

4-501.11 Maintain equipment in good repair. Observed gaskets of WIC in disrepair. *REPEAT*

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 baseboarding needing to be repaired in dish pit area.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed food employee personal cup on prep table. CDI- food employee removed item to designated area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to work with food. CDI- PIC had food employee removed gloves and wash hands properly before replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed handheld scoop stored with heavy food debris accumulation. CDI- Food employee removed item to dish machine. 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermopen stored as clean with residue accumulation. CDI- PIC removed item to be cleaned and sanitized.

4-501.11 Maintain equipment in good repair. Observed gaskets of WIC and reach-in units in disrepair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce above 41F. CDI lettuce as quickly cooled down. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers with labels to identify contents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. CDI. PIC later came in during inspection with save serve. Also the employee who started the inspection with EHS was very knowledgeable about the processes and answered multiple questions right as to food processes. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not have employee health policy forms for employees. Ensure food employees are informed of their responsibility to report the big 5 symptoms and big 6 illnesses to the PIC. CDI - PIC sent sample health policy to use. employees signed forms and keep on site for inspector. Repeat For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided with a copy. For more information 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 multiple flies in the kitchen area and at the bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored under leaky sink in one of the WI coolers during inspection. Food is being moved by PIC to another WI cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep area. CDI. PIC removed. Repeat

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. No person in charge present that oversees kitchen. Also, large amount of food being held past 7 days from preparation. Manager also did not have employee health policy information. PIC must ensure risk factors as they relate to foodborne illness are controlled. PIC also must ensure staff are informed of their responsibility to report foodborne illnesses and foodborne illness symptoms to the PIC. CDI - Manager educated on PIC duties. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not have employee health policy forms for employees. Ensure food employees are informed of their responsibility to report the big 5 symptoms and big 6 illnesses to the PIC. CDI - PIC sent sample health policy to use. Ensure food employees sign forms and keep on site for inspector. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Employees chewing gum while preparing food. Food employees must not chew gum or eat while preparing food. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling cannoli shells with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Cannoli shells discarded and employee educated on wearing gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Bus tubs, pans, can opener blade, and sauce bottles had visible food residue or dust on them. Also, heavy buildup on the outsides of the dough trays. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Listed utensils taken to dish machine 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Garlic in oil measured 75F and is not stored under temperature control. Fresh garlic in oil is a TCS food and must be kept at 41F or less or above 135F. CDI - Garlic in oil discarded. 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 .

3-501.18 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 Chicken wings and queso in walk-in cooler missing prep date label. Spinach dip in walk-in cooler prepared on 1-30. Cooked onions in walk-in cooler prepared on 1-24. Sausage containers in pizza cooler were prepared on 1-5 and 12-13. Mushrooms in pizza cooler were prepared on 1-5. Cooked onions in pizza cooler had prep date label of 11-21. Ricotta cheese in walk-in cooler was prepared on 1-26. TCS ready-to-eat foods must be discarded within 7 days of preparation or if pan is unlabeled. CDI - PIC discarded items and placed date labels on chicken wings and queso. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employees is wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-502.11(A) Maintain utensils in good repair. Some bus tubs are cracked and need to be discarded. // 4-501.11 Maintain equipment in good repair. Door to walk-in freezer is in disrepair and needs to be replaced. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Baseboard peeling from wall beside walk-in cooler. Large amount of paint peeling from ceiling in walk-in freezer. Repair physical facilities. // 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. Heavy buildup of dust on ceilings in kitchen. Large amount of dust on clean dishes. Clean walls and ceilings throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed touching pizza boxes on bottom shelf. Store personal items separately from single-use/single-service articles to prevent contamination.

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 one (1) bag of meatballs in prep unit with preparation date of 10/17/2024. CDI - Food employee voluntarily disposed of out of date food item. 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 . 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) canister of butane stored above chips at food shelving. CDI - PIC rotated butane torch to chemical storage.

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 one (1) bottle of olive oil at pizza prep area with no labeling. CDI - EHS station labeled olive oil.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held at prep table. CDI - PIC prepared bucket of properly concentrated sanitizer from 3 compartment sink and placed wiping cloth in bucket at proper shelf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug. Contact waste management to replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at dish machine at 0ppm. UNIT placed out of service and work order placed. CDI. Facility has turn to 3 comp sink for dish mashing. Also there are other dish machines up front in working conditions to be used. 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen area and at the bar.

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 in use scoops of floor stored with handle touching the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food container wet stacked. Allow to air dry prior to stacking .

4-501.11 Maintain equipment in good repair. Observed door of WI freezer in need of repair. Also observed 3 comp sink coming off the wall.

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 build up on ceiling in the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep area. CDI. PIC removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF When EHS asked PIC on Foodborne illness, they were unable to locate where this information was. Provided education and will send Employee Health Policy to the facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 numerous items in the pizza prep top cooler without date marking, PIC unable to provide dates on when there were placed in the unit: cooked mushrooms, sautéed onions, dice ham, prosciutto, sweet sausage, pepperoni, marinated chicken, Italian sausage, lamb, roasted tomatoes. Observed wings dated for 2/7, exceeding the 7 days. Observed cut tomatoes, cannoli cream, Cesar dressing, hummus, cojito cheese all without date marking. Observed beer cheese dated for 2/3, exceeding 7 days. Milk without a date. CDI - PIC voluntarily discarded all of these foods. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two spray bottles of degreaser stored in the 3-compartment sink. CDI - food handler relocated chemicals.

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 just prepped pico cooling covered and stacked in the walk in cooler. CDI - food handler placed in an ice bath to cool rapidly. 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 .

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 flour bin unlabeled. REPEAT

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 the steel plate on the interior of the walk in freezer door missing. Repair/replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta, sausage, gyro meat above 41F in the walk in cooler. PIC stated that the walk in cooler was repaired this morning around 11AM. Walk in cooler reached about 44F during my visit. PIC contact refrigeration repair. CDI - Temperature of the walk in cooler came down to 34F by the end of my inspection. In the future, when work is being done to the walk in cooler, allow the cooler to reach 41F or below prior to placing TCS foods in the cooler. 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 .

3-501.18 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 beer cheese with a date of 9/26, exceeding the 7 days. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 flour bin unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen area. Observed one fly light not functioning and the other fly light the light bulb was broken. Repair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food container wet stacked. Allow to air dry prior to stacking .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes over washed produce and RTE condiments.

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 three containers of beer cheese prepared on 4/18, cherry tomatoes cut on 4/25, and chicken that was cooked on a previous day, frozen, and then thawed on 4/26, sliced deli meats that were prepared on 4/22, and pomodoro sauce prepared on 4/24. CDI-All items were voluntarily discarded by PIC.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of ibuprofen stored over prep table. CDI-PIC moved medication to designated area.

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 multiple unlabeled squeeze bottles and stainless steel containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior door in remain open during the entirety of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid and sliding door to dumpster ajar. Maintain dumpster so they are inaccessible to pests.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in male restroom. CDI - Handwashing sign was provided to PIC. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer strips water damaged and unable to accurately measure quat sanitizer concentration. A verification is scheduled for October 28th, 2022 to determine if establishment is in compliance. -0.5 points-

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: 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 Caesar dressing with a prep date of 6/15, pico dated 6/17, and queso dated 6/17 in walk in cooler. CDI - PIC discarded items. -1.5 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken plastic dough tray with cracks stored on drain board. CDI - PIC will discard broken or chipped equipment. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near flip top cooler with a water temperature between 77F and 87F during inspection. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer at three compartment sink with a sanitizer concentration of 50ppm. PIC has been advised to wash equipment and utensils in kitchen dish machine or to hand mix sanitizer in three compartment sink to reach quat sanitizer solution of 200ppm. A verification is scheduled for February 4th, 2022 to determine if establishment is in compliance. -1.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor in bar area. CDI - Sanitizer bucket was moved to nearby table. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys and bags stored on prep table in kitchen. Designate an area for the storage of employee possessions away from equipment, customer food, or utensils. -0.5 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed spray can of insecticide and spray bottle of sanitizer stored on top of dish machine. CDI - PIC placed insecticide and sanitizer in chemical storage area. -1 point-

4-204.115 Warewashing Machines, Temperature Measuring Devices Observed no irreversible temperature measuring device for high temp dish machine in bar area. Facilities that use a high-temperature dishmachine as the method of sanitizing food contact surfaces must provide an irreversible registering temperature indicator for measuring the utensil surface temperature. This testing method should ensure that the surface of the utensil reaches at least 160ºF. Recommended testing methods include Temperature labels or maximum registering thermometer/plate. -0 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink in kitchen with build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-101.11 PIC shall be present during all hours of operation. -PF PIC was not present while food preparation was taking place. CDI - PIC arrived after inspection had begun. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have a CFPM certificate. PIC stated that he and other employees are scheduled to take food protection manager training at a later date. -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of hops and boxes of cheese stored on floor of walk in freezer. -REPEAT- -1 point-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic scoop stored in container of flour with scoop handle making contact with flour. CDI - Scoop was repositioned in flour so that handle no longer made contact. -0 points-

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 goat cheese without date mark. Discarded. 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 roasted garlic in oil and cilantro sauce beyond 7 day window. Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 large dry good bins and containers of oil not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hops on the floor of the walkin freezer. Everything in this freezer should be at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed walkin freezer in need of repair where leaking and freezing.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - Observed container of employee's food stored on prep table. Relocated.