GOLD CLUB, THE

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 knives stored clean on knife magnet with dried food debris build up. *CDI - PIC placed items into 3 compartment sink to be washed rinsed 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 - Portioned Ranch and Salsa above 41F due to being over stacked in Flip Top Unit. *CDI - PIC voluntarily discarded top row of portioned Ranches and took salsas down to one row. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloths stored on main Prep Table and Flip Top Prep Table.

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 - Cardboard box of Single-use Gloves stored directly on floor.

4-501.11 Maintain equipment in good repair. *Observed - Prep Sink detached from wall. Repair and reseal prep sink to wall. PIC states sink is still operable with Leak

*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 - Grease and food debris build up underneath and behind cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Personal Cologne and Phone case stored directly on main Prep Table. *CDI - PIC removed items. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drink stored directly on main Prep Table. *CDI - PIC removed item.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink without paper towels or alternative drying device available. *CDI - PIC provided paper towels.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. *Observed - Plastic container of cut lettuce with wiping cloth on top and below food product. Remove and only use approved food contact surfaces.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. *Observed - Build up behind and under cooking equipment in hard to reach areas.

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 without a Food Protection Manager Certification, Unable to name foodborne illnesses and symptoms and unable to perform proper handwashing practices and procedures. *CDI - EHS provided training on priming dish machine and on employee health policy. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC stated they were not trained on employee health policy agreement upon hiring. *CDI - EHS provided employee health policy agreement and trained PIC on policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - PIC drop fries on the floor, pick them up, discard items into trash and begin engaging in food prep. *CDI - EHS educated PIC on when to wash. PIC washed hands. *Observed - PIC wash hands for less than 20 seconds and turn off faucet with bare hands. *CDI - EHS educated PIC on proper handwashing procedures and PIC rewashed hands correctly.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at handisnk. *CDI - PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Cheese above 41F in Main Flip Top Unit. Observed Main Flip Top Unit with an ambient temperature of 43F. PIC voluntarily discarded cheese. A verification visit will be conducted within 72hours to ensure establishment has repaired unit to maintain proper cold holding temperatures. 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

4-501.11 Maintain equipment in good repair. *Observed dish machine in need of being primed between every two cycles in order to achieve proper sanitizing concentration. PIC will prime during each load or use 3 compartment sink to wash, rinse and sanitize dishes and utensils until dish machine receives maintenance.

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 - Grease build on one side of ice machine and dust build up on the other side of ice machine clean frequently to avoid build up.

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - no paper towels available at kitchen handsink. *CDI - PIC provided paper towels. No increase to point deduction due to large improvement from previous inspection.

*REPEAT* 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Cooked chicken breast and diced cooked chicken without date marking. *CDI - PIC voluntarily discarded items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze bottles of sauces without labels to properly identify contents within.

*REPEAT* 6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Door near kitchen behind bar propped open during 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 - Food debris build up in single door RIF. Clean frequently to avoid build up and possible contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels for the kitchen hand sink and the office restroom. Observed missing soap for the office restroom. Observed missing hand wash signs for all restroom hand sinks. CDI - Employee provided paper towels and soap for the hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open bag of raw chicken stored next to raw salmon in the prep cooler. Observed open packages of frozen raw chicken above cooked chicken tenders in the outside chest freezer. CDI - Items were separated and placed into the correct order.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine flap.

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 missing dates for marinara, cut tomatoes and cooked chicken in the prep cooler. CDI - Employee voluntarily discarded these products.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four spay bottles of chemical without labels. CDI - Employee labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large light gap underneath the door leading outside from the bar. Observed fruit flies in the kitchen.

4-501.11 Maintain equipment in good repair. Observed a broken reach-in cooler and reach-in freezer.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed spoiled employee food inside of the broken reach-in cooler.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a Certified Food Protection Manager onsite. A CFPM shall be onsite during all hours of operation.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage being stored in prep reach in cooler directly next to a package of tortillas. CDI: Employee beverage was removed from prep reach in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one ladle with build up being stored as clean. CDI: Ladle was returned to be W/R/S. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed heavy build up on facility food thermometer. CDI: PIC cleaned and sanitized food thermometer.

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 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 . Observed a container of cut lettuce date marked February 21-28 and a container of marinara sauce date marked February 20-27 in prep flip top cooler both items were date marked for a total of 8 days. CDI: PIC corrected dates.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of degreaser being stored near hand sink. CDI: PIC labeled bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of stainless steel cleaner being stored on prep counter amongst food items. CDI: PIC removed spray bottle of stainless steel cleaner.

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 a working bottle of breading without a label being stored on prep shelf. CDI: PIC labeled container of breading.

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