RUNAWAY STREETCAR

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink across from the beer WIC to be obstructed from use by a mop bucket placed directly in front of it. CDI - Mop bucket moved, sink unobstructed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of pickled onions and shredded mixed cheese to be at temperatures of 44-45F in the cookline opentop refrigerator. Kitchen manager stated they have a habit of sometimes leaving the lid open to the opentop which causes the temperature of the items in the front of the opentop to rise in temperature. Nothing is kept in the unit overnight and all items are brought up to the opentop between 11-11:30am. REPEAT. CDI - Items moved to the WIC to rapidly cool. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle of sanitizer to be stored directly next to food products on the lower shelf of the cookline prep table. CDI - Chemical bottle moved to chemical storage rack.

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 the interior base of the 3 door RIF and the nonfood contact surfaces of the speed rack in the WIC to have accumulations of food debris. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato sliced, large deli slicer, vegetable slicer and some plastic deli containers all to be stored as clean with visible food debris on their food contact surfaces. REPEAT. CDI - All items placed at the dishwasher to be W/R/S. 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 2 squirt bottles of ranch and spicy ranch to be at temperatures of 44-46F. Squirt bottles were stored in the opentop portion of the cookline opentop refrigerator with over half of the bottle extending past the refrigeration line of the unit, causing the top portions of the bottles to be out of temperature. Cookline employee stated that both were placed into the unit when she arrived for work 2 hours prior. - Observed an insert container of blanched French fries to be at a temperature of 43-45F in the refrigerated drawers beneath the flattop grill. PIC stated they are not stored in the unit overnight and were placed there upping opening at 11am. CDI - PIC placed all items into the WIC to rapidly cool 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 a tray of hard boiled eggs and a piping bag of deviled egg filling to be in the salad station lowboy refrigerator without any date marks of any kind. Cookline employee stated she did not prepare it today and it was done the night before. CDI - PIC placed date marks on both 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a green liquid to not be labeled as to its contents. CDI - PIC labeled bottle.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed a vacuum sealed package of raw tuna cubes to be thawing in the WIC. Package thawing instruction stated “remove from packaging” and no cuts into the packing to remove it from the vacuum sealed environment were observed. CDI - PIC put a cut into the packing.

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 bulk storage bins containing flour and sugar to not be labeled at the time of the inspection.

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 the interior surfaces of the refrigerated drawers to have accumulations of food debris.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dish machine in the kitchen to not be dispensing chlorine sanitizer at the time of the visit. Machine was off upon arrival and did not dispense sanitizer after 5+ cycles and initial priming. CDI - PIC was able to correct the issue on site while report was being typed up. The end of the line in the sanitizer bucket was found to have a hole in it not allowing for sanitizer to flow through the line. PIC cut the line and after priming the machine it was observed properly dispensing sanitizer. 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 a potato slicer, a vegetable slicer, a metal mesh fry skimmer, and an insert container to all be stored as clean with visible food debris on the food contact surfaces. CDI - Potato slicer, vegetable slicer, and insert container placed at 3 compartment sink to be W/R/S. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned metal bowls to be wet nested on the overhead storage rack above the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed the gaskets to both of the 2 door lowboy refrigerators at the cookline to have tears in them. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 long cutting boards stored in the back kitchen area with heavy staining/large amounts of cut marks.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed a large amount of items on the Streetcar Bites menu and the Runaway Whiskey menu to have asterisks linking them to the consumer advisory when they are not served raw/undercooked. The only item between both menus that requires a consumer advisory and an asterisk is the Tuna Tartare on the Runaway Whiskey menu. No other items on the Runaway Whiskey menu and no items on the Streetcar Bites menu are served raw or undercooked and do not require the consumer advisory. 10 day VR to observe corrections to menus.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed an insert container of small plastic condiment cups stored on the top shelf above the expo heatlamp with their food contact surfaces face up, subjecting them to potential contamination. Top cup in each of the 3 stacks of small plastic condiment cups was observed with visible debris on the food contact surfaces. CDI - Stacks flipped upside down to protect the food contact surfaces. Contaminated cups voluntarily discarded.

4-501.11 Maintain equipment in good repair. - Observed the gasket to the right door of the cookline lowboy refrigerator to be starting to tear. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed the kitchen employee wash their hands and then turn the faucet off without a barrier. REPEAT. CDI - EHS intervened, provided education, and had employee rewash their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handwash sink at the cookline and the handwash sink adjacent the WICs. REPEAT. CDI - PIC replenished paper towel dispensers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed the storage order in the refrigerated drawers beneath the grill to be incorrect in that grilled onions were in the front of the drawer with raw salmon behind it. REPEAT. - Observed packages of cold smoked salmon and raw tuna stored on the top shelf of the salad lowboy refrigerator, directly above squirt bottles of RTE condiments and salad dressings. CDI - Employee corrected storage order of the refrigerated drawer to have the raw salmon in the front of the drawer and the RTE grilled onions in the back. Raw salmon and raw tuna moved to lower shelf of the salad lowboy refrigerator. 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 - Sanitizer basin of the 3 compartment sink was observed at <50ppm of quateranry ammonia. No active washing was occurring in the basin at the time but the kitchen employee stated that it was ready to use. EHS and kitchen employee discovered that there were not enough sanitizer tablets added to the water to reach a proper sanitizer level. REPEAT. CDI - Kitchen employee added 2 more tablets and upon dissolving reached a sanitizer concentration of 200ppm quateranry ammonia. 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 the wall mounted potato slicer to be stored as clean and still had food debris on the hard to clean crevices of the blade. REPEAT. - Observed one cutting board stored as clean with food debris on the food contact surfaces. CDI - Kitchen employee placed potato slicer and cutting board at 3 compartment sink to be W/R/S. 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 .

3-501.14(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 a container of buffalo chicken dip in the WIC that was cooled overnight and still temping at 43F in all parts. CDI - Voluntarily discarded buffalo chicken dip. 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 a large insert container of raw chicken in the refrigerated drawers at temperatures of 42-44F. Kitchen employee stated that it has been in the unit overnight. Due to the product being raw it was not discarded. REPEAT. CDI - Moved to WIC to rapidly cool. 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 insert containers of buffalo chicken dip and cheese sauce in the WIC that were not provided with date marks. REPEAT. - Observed an insert container of ricotta butter in the cookline lowboy refrigerator that had a date mark of 9/19. REPEAT. CDI - Voluntarily discarded items without date marks and the item past date. - Observed containers of spinach artichoke dip, cooked chicken wings, lettuce, and cooked pasta in the cookline opentop refrigerator, refrigerated drawers, and WIC to have date marks of 10/6 when they were not prepared on 10/6. PIC stated they were all from the night before as they were all items that are prepared daily and that an employee must have thought yesterday was 10/6. CDI - Date marks corrected to proper date of 10/5. 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 . **Despite corrections on site, the facility has been marked out for date marking at 3 points previously and the facility is going to be placed on a RCP for date marking as the previous inspections have noted several issues regarding items being held past date, having no date marks at all, and being improperly date marked with the wrong dates.**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a blue liquid that was not labeled as to its contents. REPEAT. CDI - PIC labeled chemical spray bottle.

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 an insert container of buffalo chicken dip that was unable to cool overnight and was observed at 43F in all parts of the product. Product was thick in consistency and was observed with a lid on the insert container, not allowing for adequate air flow around the product. CDI - Voluntarily discarded due to missing cooling window. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed a package of raw tuna thawing in the WIC that was not removed from its manufacturer ROP environment. Package states “Thaw under refrigeration. Remove from packaging.” CDI - EHS provided education and kitchen employee removed product from ROP environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed fruit flies throughout the kitchen and at the dishwashing area. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer buckets to be testing at 0ppm of quaternary ammonia sanitizer. Kitchen employee fills the buckets up from the sanitizer basin of the 3 compartment sink and had filled the sanitizer buckets up before allowing for the sanitizer tablets to dissolve completely. Once 3 compartment sink concentration was corrected, the EHS observed a quaternary ammonia solution of 200ppm. CDI - Buckets emptied and refilled with properly concentrated sanitizer solution.

4-501.11 Maintain equipment in good repair. - Observed all fryer baskets on site at the time of the inspection to be in disrepair with the metal wiring coming off/undone.

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 the exterior of the speed rack in the WIC to have accumulations of food debris/grime along its surfaces. - Observed the interior of the cookline lowboy refrigerators, interior of the opentops, and interiors of the 3 door RIF to have an accumulation of food debris. 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 the floors in the WIC, specifically beneath the racks, to have accumulations of food debris/grease/grime. - Observed the walls surrounding the dishwasher in the kitchen to have splatter/black grime. REPEAT.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch trash can and begin to don new gloves without washing hands. Observed food employee wiping down counter and then begin to return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee scratch elbow without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink behind back bar where non-alcoholic beverages and ice are dispensed. -CDI- PIC replenished soap supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks behind bars where non-alcoholic beverages and ice are dispensed. -CDI- EHS provided signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at either handsink behind the bars where non-alcoholic beverages and ice are dispensed. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed rolling cart stored in front of handsink near dishpit. -CDI- PIC relocated items. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee wipe gloved hands on apron and then return to contact sliced cheese. -CDI- EHS educated food employee on proper food contact surfaces and food employee discarded items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee wipe gloved hands on clean apron several times and then return to food prep. -CDI- EHS intervened, educated food employee on changing gloves after they are soiled and food employee donned new gloves. 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 duck stored over raw whole muscle beef in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored behind RTE pork belly in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lemons and limes stored over RTE short rib in WIC. -1.5- 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- Observed chlorine sanitizer at either of the 2 dish machines behind the bars where non-alcoholic beverages and ice are dispensed. **3 DAY VERIFICATION REQUIRED** **FACILITY TO WASH DISHES AT BOH DISH MACHINE UNTIL REPAIRS CAN BE MADE** **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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **OVERALL IMPROVEMENT OBSERVED WITH DISH CLEANLINESS** **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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ALL drink nozzles behind bar where non-alcoholic beverages and ice are dispensed. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed prosciutto at 52F, mozzarella cheese at 63F, housemade ranch containing buttermilk between 41-44F. Per PIC, items were out. -CDI- PIC placed items in RIF to rapidly cool back down. **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 .

3-501.17 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 items past discard date: potato wedges, cooked root carrots and 2 containers of pork belly date marked 6/1 (discard 6/7), Observed items with no date mark: fries and chicken wings in cold drawer, heavy whipping cream, deviled eggs, queso, buffalo dip, whole milk, half and half, and spinach and artichoke dip. -CDI- PIC voluntarily discarded items. **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 .

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-/3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf- Observed consumer advisory with no disclosure on brunch and main menus. **10 DAY VERIFICATION REQUIRED** **OBSERVED ASTERISKS BEING USED FOR CONSUMER ADVISORY AND MAJOR ALLERGENS. ENSURE THAT SEPARATE SYMBOL IS USED FOR CONSUMER ADVISORY AND MAJOR ALLERGENS AND THAT FOOTNOTE IS ALSO SEPARATED AND MATCHES SYMBOL USED IN MENU**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0-

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP short rib date marked 6/1, with no time stamp. -CDI- EHS educated PIC on proper labeling of ROP items and PIC voluntarily discarded items. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open throughout inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0-

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 ice scoop handle touching ice in ice box at back bar where non-alcoholic beverages and ice are dispensed. -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 build up on fronts and sides of equipment and insides of equipment such as dish machine, ice machine, 3-door RIF, oven, cold drawers, top of heat lamp, fryers and shelving used to store plates. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near prep units. -CDI- PIC provided waste bin. -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 food splash on walls and on siding attached to wall near dish machine. Observed dust buildup on vent cover near door leading into kitchen. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored over/conmingled with retail items in WIC. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at dish machine at 0ppm due to sanitizer being empty. Observed sanitizer at 3-comp sink at 50ppm quaternary sanitizer concentration. -CDI- PIC corrected concentration at 3-comp sink to 200ppm. **FACILITY TO USE 3-COMP SINK UNTIL MORE SANITIZER IS RECEIVED FOR 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

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 buffalo dip being reheated in hot holding unit. At beginning of inspection, EHS observed temperature at 120F. Per PIC, items had been reheating for about an hour. After an hour, EHS observed temperature again at 134F. -CDI- EHS educated PIC on proper reheating procedures and PIC voluntarily discarded items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in top cold drawers above 41F. Observed ambient air at 41F. Observed housemade chipotle sauce containing canned chipotles above 41F in prep unit. Per PIC, items in prep unit had just been prepared. -CDI- PIC voluntarily discarded items and placed chipotle sauce in WIC to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 spinach and artichoke dip, half and half and heavy cream, corn, cut tomatoes, house hot pickled tomatoes and milk with no date marks. Observed mushrooms, fritter filling (contains RTE corn and crab), beets, risotto, short rib date marked 2/3 (discard 2/9), squash date marked 1/24 (discard 1/30), chicken wings 1/21 (discard 1/27), garlic oil 1/26 (discard 2/1), and marinara sauce 1/31 (discard 2/6). -CDI- PIC voluntarily discarded items. -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 .

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 housemade vegetable stock containing cooked veggies cooling in prep unit and in ambient air with lids at low rates. Observed housemade blue cheese containing blue cheese crumbles cooling in prep unit with lids. Observed buffalo chicken dip cooling in plastic container with lids in full container. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed items in WIC and sheet trays to facilitate rapid cooling. **REPEAT** -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. Observed multiple squeeze bottles and containers with no labels. -CDI- PIC properly labeled items. -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-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm quaternary sanitizer concentration. -0-

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 bowl with no handle stored inside of breader. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC removed items. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water with heavy residue at 73F. -CDI- EHS educated PIC on proper storage and PIC removed items. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crock pot and waffle maker. Remove. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test kit for quaternary sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. -Pf- Observed no sanitizer available for chlorine dish machine. Per PIC, order has been placed. **10 DAY VERIFICATION REQUIRED** -0.5-

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 on fronts and sides of equipment and inside of equipment throughout. Increased and more thorough cleaning frequency recommended. -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 light fixtures and ceilings in BOH near dishpit area starting to accumulate dust buildup. Observed debris on floors throughout. Increased and more thorough cleaning frequency recommended. -0-

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 par cooked chicken wings stored over raw hamburger patties in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored behind tomato jam and pork belly in cold drawers. -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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed debris on dishes stored as clean. Per PIC, some items were not in use. -CDI- PIC moved items to dishpit to be W/R/S. EHS recommended facility store away dishes that are not in use. **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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed par cooked chicken wings. -CDI- PIC voluntarily discarded items. EHS provided NCC procedures and explained process to PIC. **REPEAT** -3-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed fries being held on TPHC with no time stamp. -CDI- PIC placed time stamp on items. -0-

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 marinara sauce cooling at a low rate. Item was found cooling in large plastic container in WIC with no active stirring. At second temperature check, EHS observed lid was placed on unit and temperature of items actually increased. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller metal containers and placed on ice bath to facilitate rapid cooling. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist jewelry. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and speaker stored on prep table. -0-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf- Observed PIC unable to answer EHS’ questions about day to day operations, when items were prepared, foodborne disease and observed many risk factor violations during inspection. -CDI- EHS coached. -1- Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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- Observed PIC and food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed hands. -0- 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 . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee load dish machine and then return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw burgers and then touch RTE hamburger buns without washing hands. -CDI- EHS educated food employee on when to wash and food employee discarded hamburger buns and washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at 2 handwashing sinks. -CDI- EHS provided signage. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed RTE pork belly stored in front of raw beef in cold drawers. -CDI- EHS educated PIC on storage order and 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 debris on 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed facility interrupting cooking process of chicken wings- wings were cooked up to 101-161F. -CDI- EHS educated PIC on not interrupting cooking process without prior approval and wings were cooked to 187F. -1.5- EHS sent form for NCC to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed large container of blanched fries being held at 52F. -CDI- PIC placed items in WIC to cool back down. -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 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 noodles in prep unit with no date. Observed potatoes date marked 5/28 (discard 6/3), pork belly date marked 5/25 (discard 5/31)& 6/4 (discard 6/10), potato croquettes date marked 5/23 (discard 5/29), housemade hummus date marked 4/4 (discard 4/10), truffle oil containing fresh garlic and oil date marked 6/5 (discard 6/11) in prep unit #1. Observed pork belly, root veggies, potato cakes in cold drawers with no dates. Observed Swiss chard date marked 6/5 (discard 6/11) in cold drawers. Observed spring mix and mozzarella cheese with no dates in prep unit #2. Observed guacamole date marked 6/6 (discard 6/12) in prep unit #2. Observed blanched fries, gravy and potato hash with no date mark in WIC. Observed goat cheese date marked 6/3 (discard 6/9), buffalo chicken dip date marked 6/5 (discard 6/11), housemade hummus and chick peas date marked 6/4 (discard 6/10). -CDI- PIC voluntarily discarded items. **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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed items thawing in ambient air. -CDI- EHS educated PIC on proper thawing methods and PIC placed items in WIC. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawing in fridge still in ROP environment. -CDI- EHS educated PIC on proper thawing method and PIC cut package. -0-

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 spice blend, oil and butter on grill line with no labels. Observed ketchup and honey mustard in prep units with no labels. Observed wing sauces on line with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored with ready to use cans. -CDI- PIC relocated items. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed Brussels sprouts stored in cardboard box. -CDI- EHS Educated PIC on placing items in a clean container after washing them. -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-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

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 deli turkey and chicken dip stored with date marks of 2/4 and 2/14. CDI by discard by PIC. *Ensure freeze dates are captured on labels. 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 .