CAROLINA STEEL SPORTS BAR

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored over bologna in WIC. CDI - PIC rearranged storage order, no contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed minor black residue accumulating along the top of ice machine. Increase cleaning frequency to avoid accumulation. (0)

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed queso and marinara sauce in steam well below 135F. PIC stated these items were being reheated from service yesterday. PIC stated items have been placed into steam well to reheat at 11:30. EHS monitored temperatures to ensure reheat would reach 165F and intervened ten minutes prior to the two hour reheat window. CDI - PIC intervened and instructed food employee to reheat food in microwave to 165F prior to hot holding. PIC reheated both items above 165F prior to placing back into steam well for hot holding. (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed bottle of crema and bottle of Caesar in top of make unit above 41F (see temp chart). PIC stated bottles were placed into unit at 11am. EHS advised to keep bottles of sauce in reach in compartment to ensure proper air flow to keep TCS sauces at 41F or under. CDI - PIC removed bottles to WIC to quickly cool. REPEAT. (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 .

3-501.18 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) EHS observed sausage dip and buffalo dip in WIC held beyond 7 days. EHS observed items in top of make units all dated for today’s date (10/23). PIC stated some items such as sliced/diced tomatoes were prepared today, however, items such as pico was taken from containers in WIC. EHS advised that the oldest date shall be retained on container of product throughout storage. PIC stated items could be verified with items in WIC. EHS advised against this and stated that date shall also be applied to containers in make unit, especially due to the fact facility will retain items if enough is left at end of service. CDI - PIC voluntarily discarded items held beyond 7 days. Items such as pico were verified from dates in WIC and re-dated to reflect oldest dates. Items that could not be verified were voluntarily discarded. (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 .

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. EHS observed boxes of single service items held in storage closet on the ground. EHS advised to elevate items off the ground for storage. (0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed plastic containers stored clean above three compartment sink with cracks present on interior of container. EHS observed some containers where the interior surface is beginning to peel and break off. CDI - PIC removed containers to be discarded/replaced. (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. EHS observed black residue accumulating along WIC gasket. EHS observed exterior and interior of pizza make unit accumulating food debris and residue. (0.5) REPEAT.

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. EHS observed concrete flooring in WIC in need of sealant. EHS observed sealant has diminished over time. EHS observed floor beginning to become sticky and hard to clean due to being absorbent. EHS observed improvement in cleanliness of the floor from previous inspection. 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. EHS observed areas around three compartment sink and fry area soiled with grease and food debris. REPEAT. (1)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed speed rack full of blanched fries and TCS foods. PIC stated speed rack is mainly used to cool fries, due to amount facility will need in a day it is usually left uncovered. EHS advised to cover items on speed rack if cooling has been completed. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer properly during beginning of inspection. PIC stated it has been used but only a few times since this morning. CDI - PIC was able to prime unit and run a few full cycles. EHS observed proper concentration of sanitizer prior to end of inspection. 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. EHS observed numerous pans, stored clean, with sticker residue present on exterior of pan. EHS observed a few pans with food debris and residue present on interior portion of pans. CDI - PIC removed pans to three compartment sink to be washed, rinsed, and sanitized. (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: 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 EHS observed sliced cheese, blue cheese, and ranch in make unit above 41F. PIC stated sliced cheese was placed into unit at 11am, ranch and blue cheese have been in unit over night. EHS observed dressings stored in portion cups stacked high in top of make unit; cheese placed on parchment paper in original packaging. EHS advised facility to consider storing cheese and sauces in reach in compartment of unit if cold holding cannot be achieved in top of make unit. CDI - PIC removed cheese to WIC to allow for quick cooling, sauces were voluntarily discarded. (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 .

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. EHS observed shelving used to store food items in WIC soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

5-205.15 Maintain a plumbing system in good repair. EHS observed hand sink faucet broken in men’s restroom. PIC stated sink will be scheduled for repairs. (0)

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. EHS observed concrete flooring in WIC in need of sealant. EHS observed sealant has diminished over time. EHS observed floor beginning to become sticky and hard to clean due to being absorbent. 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. EHS observed walls and flooring around three compartment sink and cooking equipment soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT (1)

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 EHS observed food employee using bare hands to scoop potatoes in cambro. PIC stated the fries were being washed to be stored in water overnight to then be blanched the following day. CDI - PIC immediately cooked fries to 145F. (2) 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

3-302.11(A)(3) - Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and sanitizing under 4-703.11. EHS observed cut potatoes being placed into Camaro after being washed in three compartment sink. EHS observed soiled dishes and food debris present in the sink bays during this process. EHS advised that the sinks shall be washed, rinsed, and sanitized prior to preparing any foods within them. CDI - PIC removed fries from basin and wash, rinsed, sanitized bays. Fries were immediately cooked to 145F.

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 EHS observed pico and pizza sauce cooling in WIC in large containers with tight fitting lids. EHS observed no temperature change between thirty minutes in either item. CDI - PIC removed lid and stated they will frequently stir to ensure items quickly cool. EHS verified adequate cooling rates prior to ending inspection. (0.5) 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 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 . EHS observed facility missing approved thin probe thermometer. 10-day VR required. (0.5)

4-502.13 Single-use and single-service articles cannot be reused. EHS observed aluminum foil being used to cover the shelving of prep units. EHS stated single service items may not be used in this way due to not being durable or easily cleanable. (0)

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. EHS observed concrete flooring in kitchen area needing to be sealed. EHS stated concrete is porous and observed flooring missing sealant. Please repair. 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. EHS observed walling under three compartment sink soiled with black residue. EHS observed wall next to fry make unit beginning to accumulate food debris. EHS observed ceiling tiles soiled from grease residue from fryer. EHS has observed improvement from last inspection. Major improvement in cleanliness next to dish area and make unit but still area for improvement. EHS will de-escalate points due to improvement. (0.5) REPEAT.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed manager not present during beginnning of inspection. CDI - PIC arrived shortly after inspection started. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility operating without CFPM during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not correctly dispensing sanitizer. EHS observed 0ppm after running machine twice. EHS observed lid and nozzle to chemical dispenser in disrepair. Facility has occupancy of 91. PIC has contacted ecolab and will switch to single service items until ecolab arrives for repairs. EHS confirmed dish machine by bar is still operating and dispensing sanitizer. EHS has permitted facility to wash, rinse, sanitize glassware at the bar. Facility will switch to single service articles for utensils and plating. 3-day VR required. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili in steam well at 89F in the back of the pan. The front of the pan was temping at 141F. PIC stated chili was placed into steam well an hour prior to inspection. CDI - PIC removed chili and reheated to 165F before placing back into steam well for service. (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 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 sausage dip in walk in cooler stored beyond 7 days. Observed 6 containers of dip in make unit with no date. CDI - PIC voluntarily discarded sausage dip and applied correct date marks to dips in make units. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies around drain area at three compartment sink and by make unit next to fryer. Increase frequency of pest control to eliminate pest harborage. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a couple pans being stored as clean stacked on top of each other still wet. Store clean equipment and utensils in a self draining position to allow for air drying before stacking for storage. (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 black residue accumulating on WIC and make unit gaskets. Observed shelving above three compartment sink accumulating grease and residue. Observed bottom shelf of prep table beginning to corrode and accumulate rust. Increase cleaning frequency to avoid accumulation. REPEAT. (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 walls around three compartment sink accumulating a lot of black residue and debris. Observed walls around make units accumulating black residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm. PIC contacted eco lab during inspection and stated that the company would be out later on today for repairs. EHS confirmed 3-comp sink at 200ppm quart solution. Establishment will use 3-comp until dish machine has been repaired. 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: 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 slicer with heavy food debris accumulation adjacent to salamander oven. PIC stated item is cleaned after each use. CDI- PIC disassembled slicer and removed it to be w/r/s. *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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemical used for cleaning without label identifying material. CDI- PIC removed items to be labeled with name of chemical.

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 debris inside prep unit adjacent to hood system, heavy food residue on pizza screen rack, and on shelving above prep table, and sticker residue still intact on metal pans stored above prep table next to 3-comp. Increase cleaning frequency.

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 heavy food and liquid debris accumulation under and behind equipment throughout kitchen and under shelving in WIC. Increase cleaning frequency. *REPEAT*

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee’s personal water bottle stored above prep table in middle of kitchen. Store employee food and drink in location that protects food and equipment from potential contamination.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handsink. CDI- Paper towel roll brought to hand sink. (-0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM chlorine at dish machine. CDI- PIC places work order during inspection, EHS observes 3 comp sink is adequate to for warewashing while awaiting repairs. 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: 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 dishes with food and/pr sticker debris. CDI- PIC moves to 3 comp sink for warewashing. (-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: 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in flip top and lowboy without date marks. CDI- PIC dates items. REPEAT. No escalation of points due to new PIC and overall improvement from last inspection. (-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 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. Observed PIC handling food while wearing Apple Watch. EHS advises PIC to remove jewelers while working with food. (-0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Duxtop 1800W Portable Induction Cooktop Countertop Burner in use, which is not ANSI certified or equivalent. Replace at earliest opportunity. (-0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. CDI- EHS provides some for today, and technician coming to repair dish machine will replenish their supply. 10 day VR required. (-0.5)

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 need for cleaning on floors and walls throughout the facility. Build up of debris, residue, and stains seen in various corners, behind equipment (dish machine, conveyer oven, flip tops). REPEAT. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty chlorine jug at dish washing machine, and 0PPM chlorine on wash cycle. CDI- PIC refills chlorine jug and machine runs at 200PPM. (-0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in steamwell at 120F. CDI- PIC reheats to 165F and turns up steamwell heat to hold at 135F or higher. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings and french fries in lowboy, as well as Cesar dressing in fliptop, above 41F. CDI- PIC states items have been recently in use or portioned out at prep top. PIC relocates items to WIC where they reach 41F in 20 minutes. All other items inside lowboy observed at 41F and lower, with equipment operating properly. (-1.5)

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 many items throughout the facility without date marks. 10 day VR required. (-1.5)

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 accumulation of debris on walls, floors, and at drains throughout facility. Increased cleaning frequency is recommended. REPEAT. (-1)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed buttermilk jug with no cap. CDI- PIC voluntarily discarded.

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 41F. -P. Observed queso, beer cheese, and buffalo chicken dip that did not cool to 41F within a total of 6 hours, see temperature chart. PIC stated they had been cooling since last night. CDI- PIC voluntarily discarded all dips. 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 .

3-501.18 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 two containers of sausage (6/8 and 6/10), sausage dip (6/8), feta cheese (4/9), pasta salad (6/9), taco beef (6/8) and pulled pork (6/9) being held past 7 days including day of prep. CDI- PIC voluntarily discarded all foods. Half points due to severity. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at salad station with deep grooves unable to be properly washed, rinsed, and sanitized. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed condensation dripping from pipe coming out of the fan in walk in 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 sides of fryers in need of cleaning. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed drain pipe slowly leaking water underneath hand sink. Repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding door open during inspection. CDI- PIC closed sliding door.

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 walls throughout the kitchen with heavy food splatter and debris. Observed floors under and behind the fryer with heavy buildup of oil. Clean.

6-303.11 Provide required lighting intensity. Observed second light bulb from the door in walk in cooler not working and lighting intensity only .8 foot candles at racks underneath burnt out bulb. Replace bulb.