CINEMARK MOVIE BISTRO

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee use phone and went directly to food prep without washing hands. CDI. Education was provided on when to wash hands.

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 truffle oil spray bottle and salt working containers with no identifying labels. CDI - EHS and PIC discussed labeling procedures and options for labeling of containers and affixed identifying labels to the working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) kitchen food employee performing food prep (frying potatoes, chicken strips) without effective hair restraint. CDI - EHS discussed effective hair restraint usage with food employee. 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 cooking food.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral family restroom without covered waste receptacle.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored directly above washed produce. 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 grilled chicken in RI at temperatures above 41F. CDI. PIC voluntarily discarded. **** all items in the facility were well within temp. 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 .

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 a shelf accumulating grease and residue. PIC stated the shelf is utilized as a drying rack after dishes are washed, rinsed, sanitized. PIC stated the fry baskets are cleaned and set out to dry nightly. PIC stated they will discuss cleaning procedures with the night crew to ensure the baskets are cleaned effectively to avoid grease accumulating on drying rack. (0.5)

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. Observed holes drilled in the wall above prep table that need to be sealed. PIC stated they recently moved some shelving around and that’s what the holes are from. EHS observed another hole by the side entrance to the kitchen. Please Seal. (0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of blue liquid that was stored on the shelf by the expo window. Food employee stated that it is window cleaner. CDI: Food employee labeled the bottle "window cleaner."

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled blade of can opener stored as clean. PIC advised that the equipment was not used today. CDI - Can opener removed to 3-compartment sink 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.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in two buckets containing sanitizer concentrations of 100 PPM Quat solution. CDI - Solution discarded and refreshed with concentrations of 200 PPM by PIC. -0.5-

4-501.11 Maintain equipment in good repair. Observed (1) large prep unit and (1) standing reach-in freezer out of order. Equipment not in use. PIC advised that a replacement prep unit has been ordered and ETA is within the week. Repairs to reach-in freezer are pending approval. -0-

6-303.11 Provide required lighting intensity. Observed half of walk-in cooler without lighting. PIC advised that the issue was caused by a storm and a request for repairs has been submitted. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chemical dish machine pulling 0 PPM chlorine according test strips provided by PIC. PIC discovered that the chlorine solution was low, replaced with a full bottle and primed the machine. Machine is now providing sufficient sanitizer with concentration resulting in 50 PPM. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed all TCS applicable foods cold holding above 41 degrees F inside pizza flip top cooler and low boy since last night. Refer to temperature observation chart. Ambient air temperature was observed at 46 degrees F. CDI - All items voluntarily discarded by PIC. Product disposition form provided to facility. PIC has placed a work order for repairs and staff have been instructed to discontinue use of unit until repairs are completed and equipment is able to maintain temperature of < 41 F. -3- *Verification required. 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 held in two buckets containing sanitizer concentration of < 50 PPM Quat solution. CDI - Solution discarded and refreshed with concentration of 200 PPM. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee hand dry plastic food container with cotton wiping cloth. CDI - Employee educated and utensil rewashed. -0-

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. Observed single service food trays stored on top shelf faced upwards. CDI - Containers inverted. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in low boy of sandwich, salad, and pizza flip top cooler and low boy above 41F (refer to temperature chart). Cooler temperature was observed at 45F and PIC stated they have been in and out of the unit due to their busy rush. Also observed shredded cheese cold holding in flip top condiment cooler at 45-48F and 2 squirt containers of ranch ambient holding on counter top at 75F. PIC stated that shredded cheese was recently portioned and placed into cooler and ranch sits out on counter top due to wanting the sauce to be room temperature on the food items. CDI- all items in low boy were moved into their walk in cooler and the unit was turned up, cheese was relocated to walk in cooler and 2 ranch containers were placed on TPHC procedures considering they have been out for one hour prior. EHS provided TPHC form to PIC and assisted with steps for filling out form. Within 30 minutes the low boy unit lowered to 40F. 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 .

4-501.11 Maintain equipment in good repair. Observed broken gasket on left door of condiment low boy cooler. Repair

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 popcorn machine and butter machine in need of cleaning to remove grease and popcorn debris from bottom cabinet of popcorn machine as well as bottom and sides of machines.

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

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 recently cooked chicken breasts at prep table at time of arrival. One food employee was in the process of cutting chicken breasts into diced portions for later service. However, ongoing tasks required employee to address other food tasks in the kitchen. Chicken breasts were observed by EHS to be sitting below 70F for approximately 30 minutes. CDI - PIC rotated chicken breasts on a tray to properly placed WIC speed rack to cool more effectively, without comment or correction by EHS. Verify that food that is actively cooling (between 135F and 41F) is placed within proper equipment for active cooling.

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. Observed one (5) stacks of single service articles (fry baskets at the prep table, four popcorn buckets at the popcorn machine counter) stored with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for otherwise functioning chemical sanitizing dish machine. A verification will occur no later than 06/25/2023

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral family restroom without covered waste receptacle. REPEAT. 6-302.11 Supply toilet tissue at each toilet. -Pf Observed female restroom in lobby with one stall with no toilet tissue. CDI - PIC delegated task to employee, who replaced toilet paper with roll from readily available supply.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed newly placed cardboard dumpster with no drain plug. Contact waste management company to replace missing drain plug. REPEAT. Note: No escalation in point deduction due to change in dumpster since previous inspection. Per conversation with facility general manager, waste management company has placed a new card board dumpster in improved condition, but has left it without a drain plug to properly seal drain port. Maintain correspondence with waste management company to verify proper waste container maintenance.

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 one (1) bin of fully cooked hamburger patties in prep unit underside at approximately 45F. PIC was unable to identify how long these items may have been above cold holding temperature. CDI - PIC voluntarily disposed of out of temperature food items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) kitchen food employee performing food prep (frying potatoes, chicken strips) without effective hair restraint. CDI - EHS discussed effective hair restraint usage with food employee. Employee donned readily available hair net, washed hands effectively, and resumed food preparation. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) men’s restroom urinal out of service, covered by a plastic sheet.

5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral family restroom without covered waste receptacle.

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

6-301.14 Post a handwash sign at each handsink. Observed handsink at family restroom without handwashing signage. CDI - EHS provided establishment with handwashing signage.

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 chemical dish machine out of service. PIC elaborated that when the machine was turned on, it would spray water from its rear casing. When testing the sanitizer strength of the machine, test strips displayed no solution concentration. Establishment has been utilizing 3 compartment sink while awaiting fixture repairs. Verification visit required.

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 cooling in reach in cooler with tightly fitted lids. Observed marinated chicken cooling in the WIC in a covered bus tub on a speed rack. Upon taking a secondary temperature of the chicken, an inadequate temperature decrease was recorded. CDI - sliced tomatoes had their lid removed in the reach in cooler by EHS to allow for better ventilation. PIC removed lid from chicken in the WIC to allow for better ventilation, as well as moving it to a more recessed portion of the WIC, in closer proximity to the cooling fans, to allow for improved cooling.

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 truffle oil spray bottle and salted butter working containers with no identifying labels. CDI - EHS and PIC discussed labeling procedures and options for labeling of oil containers and affixed identifying labels to the working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some food employees performing food prep without effective hair restraints.

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. Observed one (1) stack of single service fry baskets stored with exposed food contact surfaces. CDI - Single service articles were reoriented to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for the out of service chemical sanitizing dish machine. Verification visit required.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed multiple toilets and urinals throughout the facility covered with plastic sheets. PIC elaborated that plumbing professionals had indicated earlier in the day that multiple water fixtures throughout the facility had displayed less than necessary water pressure, though no backflow or sewage had been detected. Verification visit required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster with open side doors. CDI - PIC closed doors prior to returning to indoor premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all but 2 items in main prep top were above 41F. Observed dressing cooler holding above 41F. CDI: All items voluntarily discarded. REPEAT VIOLATION

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 pulled pork and lettuce date marked 9/1-9/7. CDI: Items were properly date marked.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed both prep units were holding items above 41F. This is the main source of refrigeration for food service operation. Facility needs to have the items serviced and in working order for proper food service. VERIFICATION REQUIRED

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 on site. VERIFICATION REQUIRED

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza boxes stored on the floor in storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on gaskets of refrigerators throughout facility. Ensure more frequent cleaning. Observed equipment that is not in use with some food debris and build up. EHS suggests cleaning and then covering equipment to prevent dust and minor food debris build up.

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 dry storage room with damaged floor tile and missing baseboards. Area is not smooth and easily cleanable. Observed cabinet with chemical storage that is no longer smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed potato cutter with food debris and build up. CDI: PIC equipment is not used. Facility has pre-cut fries now. Equipment taken apart for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large prep top cooler holding all items above 41F. CDI: All TCS items voluntarily discarded. Observed portioned commercially prepared dressings labeled as “refrigerate after opening” holding above 41F in small prep top. CDI: Product was just portioned and so it was rapidly cooled. EHS and PIC discussed ensuring that portioned items with a lot of air space around containers should not be held in prep tops as no cold air circulates around product.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in standing cold water. CDI: Water was turned on.

4-501.11 Maintain equipment in good repair. Observed air temperature in prep top at 47F. PIC and EHS discussed making sure the cooler is kept off of the wall to allow for proper circulation around fans and to turn cooler down as needed. Observed gasket on reach in freezer door to be torn.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing a plug and one lid broken. NOTE: Facility was permitted as and is currently listed as a risk category 1. Facility has not changed menu or added equipment since permitting. EHS changed risk category to a 3 on SharePoint. Effective 7/1/21, facility will be inspected 3x per year (once every 4 mo. period). See attached photos of menus.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build inside ice machine. Points decreased as soda nozzles were clean today.

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 BBQ chicken and chili cooling with lids on in reach in cooler. CDI - Lids removed to allow rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked. Separated to allow air drying.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the kitchen handsink near the entrance to the walk in coolers. -1-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside the soda nozzles on the right side of the bar area. CDI - PIC had employee break down and clean soda nozzles during the inspection. -3- REPEAT

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 tightly lidded cooling house made chipotle ranch dressing and sliced turkey. CDI - PIC loosened lids to vent. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of dressings and sauces in the flip top near the chicken prep sink. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch while preparing food -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned linen stored in direct contact with chemicals in bar area chemical cabinet. -1- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed exposed lip on stacked cups near out of use dispenser. -.5- REPEAT

4-603.16 Rinsing Procedures - C A rinse solution shall immediately follow a wash solution and immediately precede a sanitizing solution when using a 3-comp sink for manual warewashing. -0-

5-205.15 Maintain a plumbing system in good repair. Observed broken sink stopper in the rinse compartment of the 3-comp sink. -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 the wall in the candy room, damaged cabinet floor of chemical cabinet in the bar and water damaged ceiling tiles in the chemical storage room. REPEAT -1- 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unfinished pasteboard wall installed in the chemical storage room.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink. CDI - PIC intervened and reminded employee to wash hands in handsink. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside soda and tea nozzles at the front counters. Clean often enough to prevent buildup. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer solution in the dish machine. CDI - PIC called service tech for repair and went to 3-comp sink for manual warewashing. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth hanging in the handsink. Keep in sanitizer solution between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher drying dishes with wiping cloth. Allow dishes to air dry with sanitizer solution in place for proper contact time. -1- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored in cabinet in direct contact with chemicals.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups out of sleeve stored directly on soiled cabinet floor, plastic cups with food contact surface facing up. Discard the bottom cups and use the others. Invert the plastic cups. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky buildup on gaskets on the front prep units. Clean. -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 holes in ceiling in the candy room and missing ceiling tiles in chemical storage room. Observed floor of chemical cabinet in the bar eroding away. Repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pasteboard wall installed in the chemical storage. Install a smooth and easily cleanable surface. 6-201.14 Floor Carpeting, Restrictions and Installation - C Carpeting shall be tightly secured to the wall or in place. Observed carpeting curling away from the wall in the candy room. Repair. -.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 7 large bus tubs of fries cooling from previous day at 46-52 degrees. CDI discarded all product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, pizza sauce, tomatoes, cheese and spinach on prep unit all above 45 degrees. CDI all produc t less than 4 hours old except chicken taken to walk in to cool chicken discarded.

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 roast beef labeled for 7 days with temperature between 41-45 degrees should only be labeled for 4 days. CDI relabeled. 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 black bean hummus labeled to be discarded by 05/30 still in reach in cooler. CDI discarded product.

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 fries cooled in large volume bus tubs not reaching correct temperature in correct time. CDI Corrected by instruction. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit holding at 60 degrees and in need of repair. 3 day verification required.

3-501.13 Use approved thawing methods. Observed hot dogs thawing submerged in water . CDI corrected by instruction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fry tubs stored on floor in walk in .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested dishes in clean dish area.

4-501.11 Maintain equipment in good repair. Observed prep unit in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit in need of replacent or resurfacing.