THE RUSTY ONION PIZZERIA AND POURHOUSE

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. EHS observed multiple sheet pans of chicken wings and blanched fries on speed rack in WIC. EHS observed temperature above 41F. EHS observed items dated for 10/15. PIC stated they were made the day prior and placed on the sheet trays to cool. PIC stated they were not present yesterday and temperatures were not taken during cooling process. EHS observed pans of wings and fries stacked high with no clear separation from trays on speed rack. PIC stated these items should have been spread thinner on the trays and gaps should have been left between trays to facilitate air flow. CDI - PIC voluntarily discarded chicken and fries. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked pasta, blanched fries, raw burger patties, and diced tomatoes above 41F. Diced tomatoes were placed on top of inside make unit and not flush with rest of items in make unit. PIC stated tomatoes are stored in unit during lunch rushes but should be returned to WIC after to ensure temperatures remains below 41F. EHS observed pasta, fries, and burger patties in grill lowboy above 41F. PIC stated due to opening and closing the grill door, temperatures will rise. PIC stated items were taken from WIC at 11am and were below 41F. CDI - PIC voluntarily discarded tomatoes, PIC removed pasta, burgers, and fries and placed on sheet pans in WIC to quickly cool. (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 shredded mozzarella, sliced tomatoes, and red pepper aoili without proper date marks. PIC was able to verify date made during inspection. PIC stated they prepared these items on 10/14. CDI - PIC placed proper dates on all items. (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 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 EHS observed sliced tomatoes and cooked pasta actively cooling in WIC at inadequate rates. EHS observed chicken wings and blanched fries cooling in WIC beyond 6 hours. EHS observed sliced tomatoes tightly covered with plastic wrap. EHS observed pasta in deep plastic container with no lid. EHS observed chicken wings and fries stacked deep on sheet pans ands stacked on speed rack with limited space between pans. CDI - PIC removed tomatoes and pasta and placed items on sheet trays to quickly cool. PIC voluntarily discarded chicken wings and fries due to missing cooling window. 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 .

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. EHS observed sauce bottles in make unit unlabeled. CDI - PIC placed labels on bottles with tape. ** EHS will not escalate points due to improvement. EHS observed majority of sauces on make line labeled, however, sauce bottles in top of make unit unlabeled. PIC stated they are testing different ways to label bottles for long term compliance. During last inspection, majority of bottles throughout make line were unlabeled. (1) 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. EHS observed dry storage shelving soiled with sticker residue and debris in back area of kitchen. Increase cleaning frequency to avoid accumulation. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef stored above RTE foods 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense sanitizer at correct concentration. EHS observed concentration at 0ppm after multiple runs and primes. PIC contacted repair technician. PIC stated facility will switch to single service items for dining room guests for the time being. EHS stated facility can serve foods on trays with parchment paper. PIC stated repair technician should be onsite today. EHS will conduct 3-day VR to ensure long term compliance. (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

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 diced tomatoes actively cooling in WIC in container, tightly covered in plastic wrap. EHS observed only 1 degree change after 45 minutes. EHS advised to remove plastic wrap and spread tomatoes out evenly to quickly cool. CDI - PIC removed plastic wrap and stirred container. EHS verified adequate cooling rate prior to end of 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 .

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. EHS observed numerous containers of food on make line without proper labels. EHS advised that all working containers of food shall have a label identifying what is in the container. REPEAT. (1)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies in back of kitchen near dish machine. (0)

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. EHS observed interior door and walls of WIC corroding. PIC stated facility is waiting to plan a day where a refrigerated truck can be obtained to conduct repairs without affecting business. REPEAT. (1)

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 EHS observed food employee washing hands after preparing raw beef. EHS observed food employee wash hands for less than 20 seconds. EHS observed same food employee wash hands without using soap. EHS intervened and instructed employee to use soap when handwashing. CDI - EHS intervened and explained handwashing should take at minimum 20 seconds and soap shall be used each time. PIC instructed food employee to re-wash hands. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a few bags of pasta, blue cheese, and French fries held in lowboy unit above 41F (see temp chart). EHS observed buffalo sauce stored at room temperature. PIC stated this sauce is made with salt, salted butter, and jalapeños. PIC stated sauce is cooked during the process. EHS stated since the sauce contains a heat treated plant food it shall be dated marked and properly stored at 41F or 135F. CDI - Items in lowboy unit were voluntarily discarded. PIC stated sauce was brought from WIC at opening (11am); EHS instructed PIC to removed sauce to quickly cool prior to using.** EHS noticed improvement during last inspection for cold holding. EHS will conduct verification request to ensure cold holding can be accomplished; facility needs systems in place to verify cold holding temperatures, prior to issuing risk control plan. (3) 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 containers of pesto and multiple bottles of buffalo sauce held without proper date markings. EHS observed Cole slaw held beyond 7 days. CDI - PIC voluntarily discarded slaw and sauces. (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 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. EHS observed numerous bottles of sauces, butters, and seasonings without proper labeling. EHS instructed PIC to label all working containers of food. (0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed door to outside shed (storing single service items) left open and unattended. EHS explained due to shed being outside and containing single service items, items inside shall be protected at all times from the entry of pests. CDI - PIC closed door. (2) (REPEAT.)

4-501.11 Maintain equipment in good repair. EHS observed inside of WIC corroding. EHS observed door to freezer missing. PIC stated freezer is in disrepair and facility removed for to accommodate more space for dry storage goods. EHS explained that non-TCS items can be stored in WIF but the door shall be replaced. EHS voiced concerns that the temperature in unit will fluctuate due to the fans needining to cool a larger area. EHS observed all TCS foods inside WIC at or below 41F. EHS will follow back with compliance visit to ensure compliance is met. (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 shelving in back area where clean dishes and equipment is stored soiled with a white residue. Increase cleaning frequency to avoid accumulation. (0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken wings stored at the bottom of cooling rack from 8/5 stored uncovered. EHS advised to cover items when they finish cooling. CDI - PIC placed wings in covered container. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer during wash cycles. EHS primed line for a few minutes and ran machine a couple times. CDI- After numerous attempts the line was primed and correctly dispensing sanitizer at correct concentration. PIC stated they would contact company to come assess unit just in case. EHS recommended to check sanitizer concentration daily to ensure unit is working properly. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior walls of ice machine accumulating black residue. Increase cleaning frequency to avoid accumulation. (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spaghetti noodles, penne pasta, and ravioli in lowboy cooler above 41F. Observed sliced tomatoes on pizza line above 41F. Observed Mac and cheese in 3-door lowboy above 41F. CDI- Items were voluntarily discarded. Improvement from last inspection. No risk control plan discussed. (3) REPEAT. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed single service items stored in outside shed. Shed has air vent located in back of unit that is big enough to allow pests to enter. EHS advised to screen vent to avoid pest harborage. REPEAT. (1)

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 inside of WIC accumulating rust around edges of ceiling and walls. Resurface to avoid accumulation of corrosion. (0)

A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (B) Installing an approved backflow prevention device as specified under § 5-202.14. P. EHS observed mop sink in outside area with backflow prevent installed for the faucet but not for the attachment of a hose. EHS observed hose hooked to faucet and when water is turned on water leaks from back flow preventer. EHS advised to install a second backflow device on faucet designed for the attachment of a hose. CDI - PIC unhooked hose from faucet. (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 sealant in between wall and hand sink by the back door missing or worn. Reseal the gap in between sink and wall to allow for easy cleaning to avoid accumulation. (0)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages stored on counter next to single use items for customers. CDI- Employee beverages were relocated to an approved location.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee use their bare hands to turn off the faucet. EHS advised PIC of incorrect handwash. CDI- PIC explained proper handwashing procedure to employee and had them rewash their hands using a paper towel as a barrier to turn off the faucet.

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 two 5 gallon buckets of house made pizza sauce and one 5 gallon bucket of house made marinara sauce and sliced tomatoes in the walk-in cooler that missed cooling parameters. Observed that the sauces were made yesterday and were between 42 and 56. See temperature chart. CDI- PIC voluntarily discarded the products. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese and cut lettuce in the salad prep unit holding above 41F. Observed pizza sauce in the pizza prep unit holding temperature at 48F. Observed heavy cream, pico and unsalted butter in the lowboy unit holding temperatures above 41F. Observed shaved lamb, shredded mozzarella, cooked mushrooms, blue cheese, blanch fries, raw beef patties, Mac and cheese noodles, and ravioli in the grill drawer holding above 41F. See temperature chart. CDI- Items from salad prep were voluntarily discarded as well as unsalted butter, heavy cream and pico. All other items came from the WIC around 11:15, items were allowed to cool in WIC since they had been out of temperature for less than 2 hours. EHS verified that all products cooled to 41F or below. **REPEAT** 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 Observed no date marks on shredded cheese, cut lettuce, cut tomatoes, and cooked chicken without date marks. CDI- Items were date marked as they were prepped the day prior. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed that the consumer advisory on the menu does not have an asterisks tying the consumer advisory to the raw or undercooked product. **REPEAT** 10-Day VR 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 Observed pizza sauce and marinara sauce in the WIC in deep 5 gallon buckets partially covered with a lid. PIC stated that normal procedure is to cool in the WIF but employee did not follow protocol during the cooling process. CDI- Items were discarded and EHS discussed approved cooling methods with PIC. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the door of the outdoor dry storage area (old WIC). EHS advised PIC that a door sweep could be installed to protect this opening from pests or insects. EHS also advised that the door should be kept closed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a bracelet while prepping pizzas. EHS advised that only a plain band ring was allowed to be worn during food prep. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing pizzas without the use of a hair restraint. CDI- Employee put on a hat.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items being stored in a metal shed outside the facility “Beans Shed”. EHS observed water on the floor and could see sunlight coming through the ceiling/walls. EHS advised that items must be stored in a location that prevents contamination and protects single use articles from weather. EHS advised that the shed should be completely sealed or all single use articles must be removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using a chlorine test strip that is for pools and spas. EHS provided facility with a few bleach test strips to use until they can acquire their own. 10-day VR Required.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed an in use knife being stored between two tables during inspection. -CDI- PIC placed the knife in the dish pit to be washed and sanitized. 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 Observed sliced tomatoes, shredded cheese, sauteed peppers, and pizza sauce in a flip top unit above 41F. The ambient temperature of the unit was 46F. -CDI- PIC voluntarily discarded the items and moved the unit away from the wall for proper air flow. REPEAT*** (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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for the burgers on the menu. PIC stated that customers are able to order the burgers at the temperature of their choosing. REPEAT*** VERIFICATION REQUIRED***

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 build up of dust and debris on vents in the kitchen above where food is prepped as well as build up on the sides of the fryer and oven. Increase cleaning frequency. REPEAT***

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes in sandwich cooler measured 49F. Meatballs in pizza cooler measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC placed items in walk-in cooler to cool to 41F. 0 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked onions and cooked chicken in pizza cooler were missing date labels. Gyro meat in drawer cooler missing date label. Cooked mushrooms and cooked onions in walk-in cooler were missing date label. Bulk feta cheese container in walk-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on all the TCS RTE foods that were missing labels. REPEAT 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Customer ordered a medium rare burger during inspection. Menu does not have any consumer advisory on the menu that warns consumers about the risks of consuming undercooked animal foods, and it does not show which items may be ordered undercooked. VR - Verification required within 10 days that establishment adds consumer advisory statement on bottom of menu and places an asterisk or other mark that ties the undercooked foods to the consumer advisory statement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed throughout the inspection in the kitchen. Maintain the premises free of pests. Keep doors closed so flies can’t enter. If flies can’t be kept out then contact pest control. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Ice building up on door of walk-in freezer. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

4-501.15 Operate a warewashing machine in accordance with the data plate. Dish machine requires 110F hot water. Establishment’s hot water heater is not functioning. Repair hot water heater so dish machine meets the specifications on the data plate. // 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. De-lime dish machine. Clean dish machine more frequently. 0 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. Buildup present on cooking equipment and on shelves underneath cooking equipment on line. Heavy old grease buildup in compartments below the oil for the fryers. Buildup on shelves throughout kitchen, such as the shelves in the walk-in cooler and dish shelves. Clean these areas more frequently. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water in establishment - hot water is coming out of plumbing fixtures at 80F. VR - Verification required by Friday that hot water heater is repaired.

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. Moldy buildup on walls in walk-in cooler. Floors and walls behind and underneath equipment need to be cleaned more frequently. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed cooked mushrooms and onions in stove drawer with no date mark. PIC states that foods were cooked today. CDI mushrooms and onions were properly date marked. -1.5 Points 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. EHS observed fly in kitchen and around dish pit area. EHS recommends keeping all back doors closed.

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. EHS observed single service use trays improperly stored with food contact surface facing upwards. CDI PIC turned single use trays to proper direction. -0 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 minor debris and grease accumulating behind fryer unit and on ground behind fryer unit. Points not escalated due to improvement. Repeat -.5 Points

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee put on hair restraint but not wash hands before putting on single-service gloves for food preparation. CDI, employee washed hands. Points not escalated, improvement made since previous inspection.

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 - Observed food employee cutting carrots to be used in RTE form for wings with bare hands. CDI, carrots voluntarily discarded. 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

4-903.11 (A) Store cleaned equipment, utensils, linens 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 a few plates stored near prep area and had residue / splatter on food contact area and side of plates.

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 debris and grease accumulating behind fryer unit on line and on ground behind fryer unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC had food handler certification but not food protection manager certificate. Ensure at least one person in charge on-site at all times of food preparation with ANSI accredited certified food protection manager certification. Facility recently received transitional permit and has 180 days from date of permit issuance or 1 point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning p rocedure 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 a food employee not vigorously rub hands for 20 seconds when washing and another employee handle trash can and proceed to handle clean equipment for food preparation., CDI, employees washed hands. 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 .

6-301.14 Post a handwash sign at each handsink. Observed hand washing signs missing from restrooms. PIC had handwashing sticker signage on them.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed light black soil residues on lip of ice chute at soda dispenser.

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 Tomatoe, sausage and onions not date marked from Saturday according to PIC in pizza prep station. CDI, foods voluntarily discarded. Observed 2nd container of sausage date marked 8/31, Mac and cheese with date of preparation of 9/14, and cooked wings and onions and meatballs prepared Friday according to PIC in walk in cooler not date marked. CDI, foods 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of bleach stored on clean drain board of 3 compartment sink. CDI, bleach relocated for proper storage.

4-501.11 Maintain equipment in good repair. Observed GFSI not in good repair and dish machine not operating. PIC stated maintenance scheduled to come out to repair this afternoon. Contact left with PIC. Visit needed to ensure long term compliance and ensure dish machine operable. Facility to manually wash, rinse and sanitize at 3 compartment sink until dish machine operable.