SPORTS PAGE FOOD AND SPIRITS

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by mixing bowl in basin. CDI: Employee removed bowl from sink basin.

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 large portion of gravy in WIC cooling from the day prior with temperatures still above 41F. CDI: PIC voluntarily discarded. 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 multiple items in two flip top/RI units measuring above 41F. EHS observed ambient temperatures of units to be 42F and 43F. PIC called technician during inspection. PIC stated that items will be held on emergency 4 hours TPHC on the fliptop and items will not be stored in the RIC portion until unit is properly holding TCS foods at 41F or below. Observed raw beef patties in RI portion of unit measuring 45F. CDI: PIC voluntarily discarded items that were in unit over 4 hours and took lettuce, tomato and shredded cheese that were in unit for 2 hours to WIF to quickly cool. Raw Beef burgers taken to WIF to quickly cool. EHS observed items reach 41F by end of inspection. Verification visit required within 3 days to verify cold holding compliance. 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 multiple items in fliptop units at cook line without date marks. PIC stated that items are stocked here from larger batches in WIC. EHS educated PIC on proper date marking following the food. Observed two containers of pico with prep dates of 10/5 and 10/3. CDI: Foods were dated marked to reflect prep dates. Pico 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 .

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 large and deep covered plastic container of gravy in WIC cooling from the day prior with temperatures still above 41F. EHS discussed proper cooling methods with PIC. CDI: PIC voluntarily discarded gravy. 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 .

6-404.11 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 4 dented cans stored with other cans for food service. CDI: PIC separated dented cans for credit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers plating vegetables, salads, and marinara sauces in expo line area without hair restraints. EHS educated PIC on food worker hair restraint needs.

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 two knives stored in unclean wedgings of prep table. CDI: PIC took knives to dish area for W/R/S.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of plastic and metal containers wet stacked. Observed cups at drink stations wet stacked. EHS educated PIC on proper air drying of equipment before stacking.

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 outsides of equipment on cooking line with build up and debris present. Keep clean.

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 floors and walls near cook line with debris and build up present. Keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed metal containers with sticker residue. CDI - PIC moved containers to dish machine for 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on the prep line. PIC had avocados rewashed and stickers removed.

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 broken area on wall of can wash. PIC to address repairs.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed inoperable hot box and fryer. Per PIC, items are scheduled to be removed when the new fryer is delivered.

-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. Observed exterior surfaces of reach-in coolers, prep units and fryers with a buildup of soil and food debris. Observed gaskets in salad prep unit with buildup of food debris. PIC to address cleaning frequency of equipment, and will contact gasket service provider to replace dirty gaskets in salad prep unit.

-REPEAT- 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring areas in the kitchen that are uneven and not easily cleanable. Per PIC, facility is planning repairs/upgrades this summer and will address flooring at that time. 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 buildup of dust on walls and ceilings around ventilation vents throughout the kitchen area. PIC to address cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy without non-typhoidal Salmonella listed as a reportable illness. EHS provided PIC with updated employee health reporting agreements via email and updated 3 page policy. VERIFICATION REQUIRED within 10 days to ensure employees have attested to the updated policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding on the grill and queso double panned hot holding in the steam well below 135F. CDI: Items were rapidly reheated to over 165F. All other items were properly hot holding throughout facility. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, and shredded cheese above 41F today. Chicken wings had been left out of the cooler during the lunch rush and placed back in the reach in part of the prep cooler. CDI: Shredded cheese voluntarily discarded and wings rapidly cooled in the walk in cooler. REPEAT VIOLATION All other cold holding in compliance today. 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 (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 no date marking in prep tops throughout facility on items including but not limited to spinach dip, potato salad, tomatoes, lettuce, and Cole slaw. REPEAT VIOLATION Facility had larger bulk containers of all items in the lower part of the prep top, walk in cooler, or reach in coolers. CDI, PIC allowed to date/re-date all TCS food product(s) because bulk items were located within the facility. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) 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 . 3-501.18 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 cucumber pico (9/7), pork belly (8/5), and collard greens (9/3 and 9/7) held past 7 days. CDI: Items voluntarily discarded. Observed all prep tops items without date marks. See above. CDI: Items date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen. PIC stated that he has the pest control company coming over night today to perform fly treatment. Facility has pest control coming every other week for routine treatment.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on left door of salad prep top cooler. Observed lid of flip top at fryer cooler loose. Observed damaged shelving in several coolers throughout. Observed peeling shelving where pans are stored in the prep area. Replace or reseal rusted and peeling shelving.

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 exteriors, gaskets, and shelving of equipment and coolers throughout facility in need of cleaning. Equipment has significant build up. Clean and maintain clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some areas of facility in the kitchen where flooring is not smooth and easily cleanable. PIC stated that they are working to repair/patch these areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy grease and dust accumulation on all walls and ceilings throughout facility as well as some build up behind fryers and in the hood vents. Ensure more frequent cleaning of these areas. Clean and maintain clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef Patties stored above squeeze bottles of sauces in Sandwich Flip Top lowboy. Observed Raw Pork Chops stored above chocolate cookies in 3 Door Standing RIF. *CDI - PIC corrected storage order of both units by placing raw items below RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 Chicken stored above Raw Beef Patties in Single door standing RIC. *CDI - PIC placed Chicken on bottom shelf to remove possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Cheese, Potato Salad, Cole Slaw, Various Sliced Cheeses, Sliced Roast Beef, Sliced Ham, Sauerkraut and Sliced Turkey above 41F in Sandwich Flip Top. Units lids were removed for easier prep purposes exposing food to hot airflow from Oven and stove top area. Observed - Spinach Dip in Single Door Standing RIC above 41F. Observed - Cut Melon and Buttermilk Blue Cheese dressing above 41F in Salad Flip Top. *CDI - PIC voluntarily discarded all 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 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 - Sliced Turkey, Sliced Ham, Sliced Roast Beef, Sliced Tomatoes, Cole Slaw and Sauerkraut in Sandwich flip top without date marking. PIC stated some items are held in separate units with date marking. EHS explained that dates need to carry from one unit to another so that it is easy to track. Observed - Spinach Dip without date marking. *Observed - Cooked Wings cooked yesterday WIC without Date Marking. *CDI - PIC voluntarily discarded all items except for wings which PIC date marked. 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 .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal and plastic containers throughout clean dish rack. PIC stated issues with space for air drying and is possibly going to add over head shelving in dish pit area to expand clean dish storage for more room to air drying on removable shelving rack.

*REPEAT* 5-205.15 Maintain a plumbing system in good repair. *Observed - Same hand sink from last inspection with catch bucket and damp towelettes on floor showing signs of possible leak from Handsink. PIC stated that handsink was repaired since last inspection but began having issues again as it has old plumbing fixtures. PIC may look to replace plumbing below to remove possibility of future leak.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine sanitizer test at 0ppm. Sanitizer bucket was almost empty. *CDI - PIC replaced the almost empty bucket with a new sanitizer bucket. Sanitizer tested at 150ppm after replacement of bucket and priming of 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

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers throughout clean dish rack. PIC plans to purchase more shelving to allow more space for air drying.

5-205.15 Maintain a plumbing system in good repair. *Observed - Handsink near dish area with continuous small leak. PIC has placed a work order with plumber to get issue repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Boiled eggs, cut melons, and shredded boiled eggs above 41F in flip top unit. *CDI - PIC placed cut melons into RIF to rapidly cool item. PIC voluntarily discarded egg 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies in prep area. Facility shall strive to free pests from establishment to avoid contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet Stacking of metal and plastic containers throughout clean dish rack.

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 - Concrete floors throughout in need of repair. PIC stated to have company coming out to repair concrete floors on labor day as that is when they are available. *Observed - Ceiling tiles throughout kitchen in need of replacing. PIC has begun working on them in back room. *Observed - Sinks throughout in need of re-caulking.