THE KILTED BUFFALO

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed dark buildup on ice shield inside ice machine. Increase frequency of cleaning to prevent buildup.

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 wood boards underneath microwave, with visible dust buildup and staining. Ensure non-food contact surfaces are made of non-absorbent material and easily cleanable.

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 no air gap between water supply from dish machine and floor level rim (plumbing was within drain). -Create air gap at least twice the diameter of water supply inlet and not less than 1 inch. -3 day verification visit required-

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 buildup along sides of fryer and flooring behind grill/fryer. EHS has observed significant improvement in cleanliness. PIC has created cleaning system with designated cleaning tasks each day of week. Continue cleaning schedule.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items/food stored in WIC above customer food. Store employee items in designated area in WIC, where customer food cannot be contaminated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink by soda station blocked by a pitcher, stored inside sink. Ensure handsinks remain accessible for use. CDI- Pitcher was removed from handsink.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed diced chicken and spring mix held past its 7-day timeframe (6/13 for both items). -CDI- PIC voluntarily discarded the chicken and spring mix. -Observed opened package of hot dogs and cooked steak in WIC without date marks. -CDI- PIC verified open/cook date of both items by referencing additional bag of hot dogs and checking the freezer thaw-date of steak. PIC properly added date marks. -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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items held past their 7-day timeframe (sliced tomatoes, cut lettuce, spring mix, diced chicken, mac and cheese). -CDI- PIC voluntarily discarded all items listed. 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 breading container underneath stove without label with item’s name.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shrimp and raw Philly steak stored above ready-to-eat fries in the reach-in freezer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf -Observed no disclosure statement on consumer advisory on menu, stating that burgers may be served raw/undercooked. -CDI- PIC added disclosure to large chalkboard on wall in dining room, clearly visible to all guests.

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 stack of single-service items, removed from protective packaging and stored open-face up. Observed visible debris inside single-service items. -CDI- PIC voluntarily discarded the exposed single-service articles and ensured all others were enclosed in protective packaging.

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 buildup of residue/food debris along shelves storing utensils, 3-compartment sink nozzle, and sides of equipment. -Great improvement noted since past inspections/visits. EHS and PIC discussed facility’s cleaning schedule. -1/2 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 2 items: liquid eggs, cream, hotdogs, opened days before with no date marking. CDI liquid eggs and cream were voluntarily discarded. Hotdogs were date marked. 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 . 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 house made coleslaw with prep date of 5/11. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

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 handle touching Mac and cheese. Ensure handle stays above top of food.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified hot holding equipment being used. Repeat

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 splash and residue on lower shelving, cooling appliances, and inside of RIF. Clean with more frequency. Repeat.

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 and debris on floors, especially around legs of equipment and on edges and corners. Require more frequent cleaning. Repeat

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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris and build up in cavity of microwave. More frequent cleaning is required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer. VR required

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI certified hot holding equipment being used.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat. Observed some improvement, 1/2 points

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 and debris on floors, especially around legs of equipment and on edges and corners. Require more frequent cleaning. Repeat Observed improvement, 1/2 points

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee wash hands, then turn faucet off with bare hands then dry with paper towel. CDI Employee rewashed hands and used paper towel as barrier to shut faucet off.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with no sanitizer. VR required. Using three comp sink and properly concentrated sanitizer to sanitize after 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple bowls and utensils stored cleaned that had food debris and residue. CDI Items returned to dish area for rewash. 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy debris and build up in cavity of microwave. More frequent cleaning is required.

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 hotdogs, marinara, meat sauce, and cheese sauce with no date mark. CDI Items voluntarily discarded. 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 . 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 bbq pork, cooked noodles, cooked ground beef with expiration of 10/28. Observed Mac and cheese with date mark of 10/30 that was prepared on 10/27. CDI Mac and cheese date mark corrected and all other items 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fruit fly in three comp sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of cooking oil stored directly on floor.

4-501.11 Maintain equipment in good repair. Observed torn gasket for reach in freezer.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat.

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 and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observe egg wash stored over ready to eat items in WIC. CDI PIC voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed splash and build up on inside of microwave. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses and cut lettuce holding above 41F. CDI PIC stated they were in prep unit since yesterday. Items voluntarily discarded. EHS discussed not holding items in containers that do not sit into a prep top. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Mac and cheese, open cream and open liquid egg with out date marks. CDI PIC date marked all items. 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed egg wash that was held out the day before for TPHC and then placed back in WIC. CDI PIC voluntarily discarded.

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 splash and residue on fronts of equipment, cooling appliances, handles of appliances, splash and residue on drink dispenser underneath around nozzle and back splash metal plate. Observed build up on shelving above prep and 3 comp sinks. More frequent cleaning needed. Repeat.

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 and debris on floors, especially around legs of equipment. Require more frequent cleaning. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top box of consumer product.