GOLDIES

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken sitting in an ice bath at 44F. CDI- PIC placing item in cooler to cool to 41F and EHS provided additional information about how to prepare an ice bath. -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 .

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 shelving in walk in cooler starting to rust. Repair/replace. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser with dead batteries during inspection CDI- PIC replaced batteries. -1-

4-501.11 Maintain equipment in good repair. Observed light in the walk in cooler being held up with tape. Repair -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 fans used in the kitchen with visible dust present. -0.5-

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 a few low areas of grout throughout facility. -0-

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 TCS items throughout the facility that were dated marked for 8 days instead of the alltoed 7 days. EHS did not observe any items that were held beyond the alloted 7 days. CDI- EHS allowed PIC and food employee to correct dates as nothing was found to be out of date. **REPEAT** **Deescalation due to overall improvement** -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 .

4-101.19/4-202.16 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 shelving used to store clean equipment beginning to rust. **REPEAT** -0.5-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored behind cooked chicken in grill drawers. Observed raw beef stored overhead pasteurized eggs in the WIC. CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food items in the walk in cooler that were not longer cooling but were left uncovered. CDI- PIC covered food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on deli slicer stored as clean. Observed a few plastic containers and utensils with visible food debris. Observed a few plastic containers with visible sticker residue present and containers were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. **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 , 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 beer batter (containing buttermilk) holding on counter at 60F. PIC stated that the items should be in an ice bath. PIC stated that beer batter had been out for approximately 2 hours. CDI- EHS allowed PIC to cool item. EHS and PIC discussed placing item on TPHC if proper cold holding temperature could not be achieved. **REPEAT** **Points not escalated due to overall improvement, however, if cold holding is marked on next inspection report points will be escalated** 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 two containers of sliced turkey, two containers of cooked brisket, ready-to-eat sausage, salsa verde, and cooked sausage patties without date marks. Observed the corn dogs ( 10/27 discarded date) and roasted red peppers x2 (10/27 discard date) being held beyond the 7-day allotment. Observed black beans dated for 10/22-10/30 which is 9 days and cooked chicken dated for 10/29 and its actual prep date was 10/26. CDI- EHS allowed facility to date items as PIC and head chef were able to verify prep date on items. PIC voluntarily discarded corn dogs, black beans, and the roasted red peppers. EHS allowed facility to correct date on roasted chicken. **REPEAT** -3- 3-DAY VR 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 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 Observed “ simple salmon” on the menu that PIC stated is cooked medium well (135-140) and is not included the in consumer advisory. 10-day VR. -0.5-

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 two squeeze bottles in the line without labels. CDI- PIC labeled squeeze bottles. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout inspection. **REPEAT** 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near dishpit area. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. Observed sanitizer bucket with wiping cloth in pizza kitchen below required concentration for sink and surface sanitizer. CDI- PIC placed wet cloth in sanitizer solution and replenished sanitizer to correct concentration. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and a few plastic containers stored as clean. **REPEAT** -1- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed that facility is cloth drying dishes. Employee stated that after dishes are washed they are cloth dried (employee proceeded to demonstrate) then left to finish drying for about 20 minutes. EHS advised that cloth drying was not allowed.

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 shelving used to store clean equipment beginning to rust. -0-

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 dust buildup on walls and ceilings in the pizza kitchen. **REPEAT** -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispensing at handsink at front line due to dead batteries. Observed no soap at BOH near ice dispenser. -CDI- PIC replaced batteries and replenished soap supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar where non-alcoholic drinks and ice are dispensed. -CDI- EHS provided PIC with signage. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE chicken stored in front of raw beef in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on 2 slicers and other dishes stored as clean. -CDI- PIC moved items to dishpit 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed Mac and cheese reheated to 140F and rice reheated to 142F. -CDI- PIC reheated items to 174F and 181F, respectively. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced tomatoes, house made ranch (contains buttermilk), salsa, whole milk, and Cole slaw above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 milk in prep unit and WIC with no date, hot dogs in WIC with no date, sausage at pizza station, and brisket in cold drawers with no date. Observed corn dogs date marked 5/30 (discard 6/5). Per PIC, items with no date were prepared 2 days prior. -CDI- PIC properly date marked items and discarded items past date. **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open throughout inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area, especially near dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep unit and table. Observed tongs stored on handle of cooking equipment. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -0.5-

4-501.11 Maintain equipment in good repair. Observed cold drawers not in use due to not functioning. Per PIC, items will be repaired later this week. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handsink at front of line. Repair. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin near handsink at front line. -0-

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 dust buildup on walls and ceilings near handsink at back of line and near dishpit area. Increased and more thorough cleaning frequency recommended. -0-