PROTAGONIST BEER

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed torn gasket on one of the low boy doors. Also observed a leaking boy unit in the bottom of the single door flip top unit. Repair necessary items. (0.5 pts)

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 gaskets soiled with debris/residue throughout facility. Also observed wet rags being stored at the bottom of the single door flip top unit to help absorb the leaking water. Increase cleaning frequency. (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and bag on prep surfaces. -CDI- Items were relocated to an appropriate area. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm in the 3 compartment sink. No dishes were observed being washed at the time of the inspection. -CDI- PIC manually made QUAT solution for the 3 compartment sink at 400ppm. (0 pts) 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, cooked chicken, and diced ham in a flip top unit above 41F. EHS recorded an ambient temperature of 46F in the unit. PIC voluntarily discarded the necessary items that were over 41F. Facility is allowed to use emergency TPHC as a temporary solution until the unit is repaired. 3 DAY VERIFICATION REQUIRED*** (1.5 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a QUAT solution at 0ppm. -CDI- PIC manually made new QUAT solution at 400ppm. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to produce QUAT sanitizer at the correct concentrations. PIC is able to manually make correctly concentrated solution and stated that a company will be coming out next Tuesday to replace all dispensers and chemicals. (0 pts)

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 pizza sauce cooling in the WIC with no change in cooling rate after 40 minutes. PIC stated that the sauce is never heated up during its preparation and is made at room temperature. The cooling rate needed to be in compliance is 0.12. -CDI- PIC transferred sauce into a wide shallow tub and after a full hour it was able to get to a cooling rate of 0.116. After a total of 70 minutes the sauce was able to to reach a cooling rate of 0.15 at 61F. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.15 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 facility cooling pizza sauce in a large deep plastic tub with a cooling rate of 0. -CDI- PIC transferred the sauce into a wide shallow tub and the sauce was able to cool at an appropriate rate. 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 .

6-404.11 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 2 badly dented cans being stored with other cans that were not damaged. -CDI- PIC removed the damaged cans. (0 pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed expired test strips in the dish pit. VERIFICATION REQUIRED*** (0.5 pts)

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 food employee eating in the kitchen area. -CDI- EHS educated food employee on designated areas. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee use a cloth to wipe face and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink closest to dishpit. Per PIC, handsink is not in use. -CDI- EHS educated PIC on ensuring handsink remains stocked with soap and paper towels, remains accessible and that is in use as it was placed there to be used for dishpit area and PIC restocked paper towels. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed pizza held on time on top of cold drawers for pizza dough. When EHS asked about cleaning frequency of surface, PIC was not sure. -CDI- EHS educated PIC on proper food contact surfaces and PIC voluntarily discarded items. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards at prep units that were being used as FCS that had not been cleaned for more than 4 hours. -CDI- EHS educated PIC on cleaning frequency of FCS and PIC placed items at dishpit to be W/R/S. -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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside of ice machine. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep units above 41F. Refer to temperature chart. Per PIC, unit had been open during lunch rush. Observed ambient air at 41F. -CDI- PIC placed items in WIC to cool back down. -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 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 multiple items improperly date marked throughout, i.e.: mushrooms 6/20-6/27 (discard should be 6/26), cooked peppers 6/14-6/21 (discard should be 6/20), cut lettuce 6/19-6/26 (discard should be 6/25), sliced tomatoes 6/16-6/23 (discard should be 6/22), etc. -CDI- PIC properly date marked items. **REPEAT** -3- 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 shredded cheese cooling in large plastic bus tubs densely packed with lids and bus tubs stacked on top of one another. Observed meatballs prepared today cooling with plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and spread cheese on to sheet trays to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed visible debris in wiping cloth containers. -CDI- PIC replenished sanitizer bucket water. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup used to scoop hummus stored inside of hummus with no handle. -CDI- PIC removed. **REPEAT** -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement due to deep groves. Replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving in WIC. -0-

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 NFCS of salad mixer with heavy debris. Per PIC, item is not in use. Store or remove items not in use. -0-

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 hole in floor in WIC. Observed ceiling tiles out of place at FOH near pizza oven. 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 buildup on walls near ice machine. Increased and more thorough cleaning frequency recommended. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on prep table. -CDI- PIC relocated items. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at at start of inspection. -CDI- PIC with CFPM arrived. -0- For more information on becoming a certified food protection manager 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. Observed food employee eating in food prep area. -CDI- EHS educated food employee on designated areas. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed 2 food employees wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employees on using a barrier to turn off faucet and both rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over tomatoes in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and onions stored over RTE tomatoes and peppers in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two containers of cut romaine lettuce with no protective coverings. -CDI- PIC covered items. -1.5-

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 items past date mark; sausage 11/15 & 11/17 (discard 11/21 & 11/23), beef 11/17 (discard 11/23), cut romaine lettuce and spring mix 11/18 (discard 11/24). -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed no scoop handle on scoop in hummus. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- EHS educated PIC on proper storage and PIC relocated items. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored over retail items in WIC. -CDI- PIC relocated items. **REPEAT** -0.5-

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 multiple risk factor violations at time of inspection. -CDI- EHS coached PIC. -0- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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 and not use a barrier to turn off faucet. -CDI- EHS educated food employee on proper handwashing procedures 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in FOH handwashing sink. -CDI- PIC relocated items. 6-301.11 Provide soap for handwashing at each handsink. -Pf-/6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no soap or paper towels at handwashing sink closest to dish pit. -CDI- PIC restocked items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink at 0 ppm quarternary sanitizer concentration. Observed sanitizer concentration at 0ppm chlorine at dish machine. PIC stated that machine was a high temperature machine. EHS observed low final rinse. -CDI- PIC corrected sanitizer at 3-comp sink to 200 ppm quarternary sanitizer. 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 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed final rinse temeperature of dish machine at 130F. **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed meatballs hot holding between 119-158F. -CDI- Items were reheated to 207F. -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 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 items in prep unit above 41F. Refer to temperature chart. Observed ambient air of prep unit #2 at 47F. Observed fresh garlic and oil being held on the counter at 74F. -CDI- PIC voluntarily discarded items above 41F. PIC to maintain TCS items on TPHC until repairs have been made. **3 DAY VERIFICATION REQUIRED** -1.5- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 feta cheese, housemade balsamic dressing containing fresh garlic and oil date marked 10/17 (discard 10/23), and fresh garlic and oil mixture with no date mark. -CDI- PIC voluntarily discarded items. **REPEAT** -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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.- Observed no written TPHC procedures for pizzas being held on time. -CDI- EHS provided PIC with written procedures and assisted with filling them out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed items being held on TPHC with no time stamp, items were marked “4 hours”. -CDI- EHS educated PIC on proper time stamping procedures for TPHC items and PIC properly labeled items. -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 shredded cheeses cooling at a low rate in WIC. Items were found cooling in large plastic containers with lids/plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers. **REPEAT** -1- 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 flying pests throughout kitchen area and especially in dish pit area. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean items. -CDI- EHS educated food employee on not cloth drying items. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. Observed personal items stored over single-use pizza boxes. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during entirety of inspection. Certified PIC arrived towards the end of inspection. -1 pt- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed unwashed produce stored over RTE foods and washed produce in WIC. CDI- storage order rearranged.

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 cooked shrimp in lowboy with date 5/31 (8th day). CDI- PIC voluntarily discarded. -0 pt- 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 large, tightly covered containers of shredded mozzarella cooling in WIC. Cheese dropped 2 degrees in 30 minutes. Rate of change - 0.067. CDI- containers uncovered and EHS educated employees on proper cooling methods and suggested using shallower pans to cool cheese. REPEAT -1 pt- 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 working food thermometer in facility. Verification visit will occur no later than 6/17 to ensure facility has working thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters without drain plugs. REPEAT -1 pt-

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 shredded mozzarella and pizza sauce cooling in WIC in large containers with no rate of change. CDI-PIC separated pizza sauce and shredded mozzarella cheese into shallow, metal containers to rapidly cool. EHS recommended establishment purchase ice wands to help speed up the cooling process of pizza sauce and beer cheese. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no max/min thermometer for high temp dishmachine. PIC placed order for thermometer, VR within 10 days.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed dishmachine and prep sink piping that went below the flood level rim of the floor drains. VR within 3 days to check the height clearance of piping above floor drains.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without a covered trashcan.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters without drain plugs. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sinks with no soap (x2). CDI - PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink with no paper towels. CDI - PIC provided paper towel.

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 hummus incorrectly dated. CDI - Date was corrected. 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: 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 pesto and steak held from the previous day with no date marking. CDI - Pesto was dated correctly. Steak was voluntarily discarded.

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 container of olive oil with no label. CDI - Oil was labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were seaparated.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters with no drain plugs. Shared dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no CFSM present at the time of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed meatballs being held in hot well below 135F. CDI - PIC attempted to reheat meatballs, meatballs seemed to be over done and PIC discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed humus on the prep top with no time stamp. CDI - PIC stamped the humus with an 11AM to 3 PM hold time.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit/drain flies throughout the kitchen. PIC stated that the problem is currently being treated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in both chemical spray bottles at 0 PPM. Spray bottles are used to spray and sanitize surfaces in and outside the kitchen. CDI - The sanitizer was replaced with sanitizer at the proper strength. PIC also made sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed gasket on WIC door torn.

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 food build-up and residue on the shelving inside the WIC.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed both dumpsters with no drain plugs. Shared dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

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 ground beef dated 2/7 in the pizza prep reach in. CDI: voluntarily discarded. -1.5- 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a container of strawberries with bacterial growth in the WIC. CDI- PIC discarded item. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up along the upper wall and hard to reach area of the ice machine, PIC was advised. PIC stated the machine get clean once a month. -0-

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 two metal containers have spice in it, and a plastic container with oil, without a label to identify the name of the item/ingredients. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies flying around some of the area in the kitchen during the inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths not fully submerged in the sanitizer bucket. PIC was advised to keep in use cloths in the bucket properly. 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 a bucket of sanitizer on the food prep table at the beginning of the inspection. -0.5-

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed employee’s restroom toilet overflowed when flushing. CDI- Front house manager Megan was notified and was able to clean it up during inspection. Employee restroom is closed until issue is fixed and employees are to use the public restroom. -1-

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 some brown splatter on the ceiling tiles in the dish washing area in front of the WIC. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food particles in the hand sink by the double doors entrance to the kitchen. CDI: food particles were removed -1-

4-501.11 Maintain equipment in good repair. Observed several torn gaskets in the cold holding units at the cook line. Per PIC, gaskets have been on work order since the previous inspection, but their gasket company ordered the wrong sizes and are currently waiting on new ones to arrive. REPEAT VIOLATION -0.5- no points escalated

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener, per PIC, was used yesterday and was never cleaned. CDI: can opener placed in the 3 comp sink to be w/r/s and PIC educated on frequency of cleaning the can opener. -1.5-

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 canned red peppers opened on 4/24 and spicy sausages labeled 4/8. CDI: voluntarily discarded. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the prep reach in units at the pizza station. Recommend to replace. REPEAT VIOLATION -0.5-

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 no written TPHC procedures for pizza by the slice at the shelves by the pizza station. CDI: EHS provided a TPHC template via email. -1.5-

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 that was just prepped tightly closed. CDI: containers vented -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep reach in units at the pizza making station. Recommend to replace. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink near the 3 comp sink inaccessible from a speed rack stored in front of it. CDI: speed rack was removed 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink beside the prep sink near the ice machine with no soap. CDI: soap was refilled -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black slimy buildup near the ice chute. CDI: ice machine was cleaned during inspection REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee grabbed a soiled knife from the soiled side of the 3 comp sink and used it to cut cucumbers. CDI: PIC intervened and had employee throw cucumber away and took the knife to the 3 comp sink to be w/r/s. -1.5-

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pizza sauce reheated to 101F. CDI: pizza sauce reheated to 169F. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs made in house reheated to 99F and beer cheese made in house reheated to 133F. EHS explained to PIC the difference between a commercial reheat and a reheat for TCS foods made in house. CDI: meatballs and beer cheese was reheated to 188F -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no head covering. CDI: a hat was provided to employee REPEAT VIOLATION -1-

4-302.13 Temperature Measuring Devices, Manual Warewashing -Pf Observed facility has no way of temping the temperature of the hot water of their high temp dish machines. VR within 10 days to ensure facility has a way to determine the temperature of the high temp dish machines. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels readily available at the hand sink near the 3 compartment sink. Ensure all hand sinks are equipped with paper towels or an alternative way to dry hands. CDI: Paper towel roll was placed by the sink. REPEAT VIOLATION -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black, pink, and slime-like buildup around the chute and the removable ice shield. Clean ice machine as often as needed to prevent buildup inside. -0-

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 steak 7/27, salami 7/16, and black bean paste 7/24 dated past 7 days and stored in the prep reach-in in front of the pizza oven. CDI: PIC voluntarily discarded -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit fly-like insects at the back of the kitchen. Recommend pest control to spray as often as needed. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at the beginning of inspection and towards the end of the inspection with no beard guard when handling food. Ensure all employee handling food must wear head coverings and/or beard guards if needed. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both sliding doors on the dumpster open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

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 paper towel dispenser near the 3 compartment sink not working. Replace batteries if needed to have paper towels dispense from it. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glassware stored in handsink behind bar. CDI - PIC removed glassware. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink in food prep area without soap. CDI - PIC provided hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels near three compartment sink. CDI - PIC provided paper towels. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substance. PIC identified contents to be sanitizer. CDI - PIC labeled spray bottle. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of food containers stored on floor in dry storage area. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no DDBSA test strips in establishment for sanitizer used at three compartment sink. A verification is scheduled for 4/30/2021 to determine if establishment is in compliance. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sinks in food prep area and near three compartment sink with build up of food residues and soil. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certificate available. Points will be deducted 210 days after permit issuance if not obtained.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf One paper towel dispenser power was off so no towels were being dispensed. Powered on and unit began feeding paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, shell eggs stored above cheeses in walk-in cooler. Moved eggs to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded mozzarella, ham, and spring mix at 42-45F in prep units. Recommended moving to metal pans and keeping lids of prep units closed. Return visit required to ensure proper cold holding temperatures. Observed marinara sauce sitting out at room temperature. It remains in the refrigerator and a small amount is brought out in the morning. Sauce was moved to refrigeration to rapidly chill. Discussed getting product tested or moving to TPHC. Staff decided to refrigerate from here on out in the prep unit.

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 feta cheese dated 12/12. Discarded voluntarily.

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 utensils at the bar stored in soda water. They were removed and washed in the dish machine.