SOUTH CLUB EAST & BAR #342-344

-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s.

6-303.11 Provide required lighting intensity. Observed WIC under required light intensity. PIC stated they have maintenance request. Replace/repair.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed cheese held on TPHC but not recorded on chart. CDI, cheese time added to TPHC chart

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- *Observed - TPHC procedures stating corn was placed onto TPHC with an initial temperature of 125F. EHS educated PIC that all items held on TPHC must begin being held on time with an initial temperature of 41F or less OR 135F or higher. *CDI - PIC voluntarily discarded item and reheated new commercial bag of corn.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Nacho Cheese hot holding with a temperature below 135F. *CDI - PIC voluntarily discarded and reheated new commercial bag of nacho cheese to above 135F and added it to the TPHC procedures and TPHC Log. 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 - Sanitizer bucket with sanitizer at a concentration of 100ppm. *CDI - PIC emptied and refilled sanitizer bucket.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. *Observed - Large box of single service popcorn buckets stored directly on the floor. *CDI - PIC removed item from the floor placing it onto nearby dry storage shelf.

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 debris stored on thermometer. -CDI- PIC cleaned thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed corn and black beans mix at 45F in WIC. Per PIC, items had been out for thawing. -CDI- Items placed in freezer 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Sanitizer buckets stored on floor. CDI - Removed from the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket recorded at 0ppm Quat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed accumulated ice in hand sink at bar. CDI by education of PIC. Do not use hand sinks as dump sinks.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees wearing bracelets and watches on wrists above gloves while handling food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for testing quat sanitizer. CDI - test strips acquired.