CHEERS MATE BAR AND LOUNGE

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

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 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 cook wash hands for less than 10 seconds, put on gloves without washing his hands, and leave his station, CDI Cook stopped and washed his hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. PIC provided paper towels

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0ppm chlorine. VR needed 10-16-26 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 thermometer with food debris on the probe. CDI PIC cleaned thermometer. 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 .

3-501.17 (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 cream, buttermilk, milk and 1 pan of Mac and cheese with no date mark. CDI Cook put correct date marks on the food. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open during the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen due to back door being open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket with no sanitizer. CDI PIC corrected concentration to 100 ppm chlorine.

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. Observed a large amount of buildup on the inside and outside of the dish machine. Also observed a large amount of buildup on the racks that are used in the machine. 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 large amount of buildup on the door gasket of the WIC and buildup on the outside handles and surfaces of kitchen equipment ( cold drawers, grill, Coolers, microwave) and food storage containers. Full points taken due to severity. 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 black buildup and food debris on floor and walls throughout kitchen prep areas. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed customer smoking hookah upon arrival. CDI Manager stopped hookah activity and said that the company has been contacted to pick up the hookah supplies.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee put on gloves without washing her hands. CDI PIC instructed employee to wash her hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish above egg roll mix and prepped vegetables in the lowboy cooler. CDI Employee corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta sauce that was made 5/19 in the WIC at 55F. 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 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 open milk, cream, cooked shrimp and shredded cheese in the prep cooler not date marked. Also observed milk and open deli meats and sausage in the WIC not date marked. CDI PIC had employee put date mark on all these foods. 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 .

3-501.13 (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 completely thawed in the completely sealed ROP package. CDI PIC voluntarily discarded.

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. Observed single service to go trays on the top shelf unprotected in the kitchen. CDI PIC inverted trays.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting board and 2 small cutting boards with discoloration and deep grooves that can no longer be effectively cleaned and sanitized.

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. Observed a large amount of buildup on the inside and outside of the dish machine. Also observed a large amount of buildup on the racks that are used in the machine.

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 large amount of black buildup on the door gasket of the WIC and the outside handles of kitchen equipment.

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 soils on floor and walls throughout kitchen prep areas. Observed floors, walls and ceilings with dust, food soil, and splash. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two (2) handsinks at entrance of kitchen with no paper towels at start of inspection. Per conversation with PIC, paper towel dispensers at handsinks were non functional and out of folded paper towels, respectively. CDI - PIC provided rolls of paper towel from office to be provided at handsinks.

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 one (1) bin of marinated chicken breasts and one (1) box of raw beef patties stored above raw curry goat in reach in freezer. CDI - Storage order of raw animal foods was adjusted to prevent potential contamination. 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 low temperature dish machine producing sanitizer levels at 0 ppm. A verification of machine functionality will occur no later than 08/31/2025/ 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 food contact probe of thermometer with soil prior to calibration. CDI - EHS cleaned and sanitized thermometer during calibration. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave oven within kitchen with accumulated heavy food soils. Clean microwave interior daily as needed. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 three (3) portions of TCS, non date mark exempt food (mashed potatoes and cream cheese in WIC, penne pasta in prep unit) date marked as prepared on 08/20, past maximum hold time. CDI - Head chef and PIC voluntarily disposed of out of date food items. All other TCS foods were properly dated and prepared. 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 .

4-601.11(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 three compartment sink with heavy residue. Per conversation with PIC, sink had no been used in lieu of available dish machine. Observed soil accumulation on dry storage shelves. Observed moisture accumulation on interior of prep unit. Clean/maintain equipment and non food contact surfaces as required.

5-205.15 Maintain a plumbing system in good repair. Observed chemical tower of 3 compartment sink with disconnected tubing. Per conversation with PIC, tubing had been disconnected due to spray from 3 compartment faucet. EHS instructed PIC to clean out 3 compartment sink and utilize available food service bleach to wash, rinse, and sanitize food contact surfaces manually until such a time that the ware washing machine is functioning and properly sanitizing food surfaces. Observed one (1) handicap accessible sink in female restroom marked as non functioning. Repair plumbing as needed to provide running water under pressure to all plumbing fixtures.

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 soils on floor and walls throughout kitchen prep areas. Clean floors, walls and ceilings of dust, food soil, and splash as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) strainer basket and one (1) meat cleaver placed in basin of handsink next to 3 compartment sink. CDI - Utensils were removed and placed with dirty dishes at dish machine pre rinse. REPEAT. Note: No escalation in point deduction due to improvements from previous inspection; soap and paper towel are now available at all handsinks.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) relatively clean pan of sliced white onions set inside larger pan of slice red onions within prep unit. CDI - EHS separated pans and placed white onion pan in lower reach in portion of prep unit.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave oven within kitchen with minor food soils. Clean microwave interior daily as needed.

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 five (5) non date mark exempt TCS food items in prep top (RTE sausage, mozzarella cheese, caramelized onions, lettuce, and spring mix) and one (1) item in WIC (opened shredded mozzarella cheese bag) with no date marks. EHS confirmed with chef that items had been prepared in the previous shift. CDI - Date marks were added to portions of food. Date mark all foods that are to be held greater than 24 hours. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top line with burn marks and heavy cuts. Replace or resurface cutting board as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) door of dumpster open at time of inspection. CDI - EHS closed dumpster door before returning to interior premises.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 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 Observed one (1) strainer basket placed in basin of handsink next to 3 compartment sink. CDI - Basket was removed and placed with dirty dishes at dish machine pre rinse. Observed handsink adjacent to grill area with no hand soap or paper towels. Briefly observed 3 compartment sink area handsink with no paper towels. CDI - soap and paper towels from nearby entrance handsink were utilized by chef as required. Chef gathered paper towels from readily available supply and replaced depleted roll at 3 compartment sink. Note: Installation of soap and paper towel dispensers for grill area handsink are permit condition items and are being addressed, as stated by PIC in conversation.

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 two (2) portions of TCS, non date mark exempt food (curry chicken and mashed potatoes) in WIC date marked as prepared on 11/8, one day past maximum hold time. CDI - Head chef voluntarily disposed of out of date food items. All other TCS foods were properly dated and prepared. 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 one (1) pan of cooked rice and peas (recently prepared for the associated MFU) stored on prep table at ambient temperature. CDI - Rice and peas were rotated to WIC to cool properly. EHS reviewed cooling parameters 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf 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 two separate pans of thawing TCS food (fish fillets, calamari) thawing in water in 3 compartment sink basins; however, only fish fillets were under running water. CDI - EHS rotated calamari under running water and rotated fish fillet bin to thaw under refrigeration in WIC. Observed bin with six (6) packages of ROP salmon fillets in WIC with no removal from ROP packaging. CDI - EHS removed fillets from ROP environment using thin probe thermometer.

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 four (4) spice shakers (lemon pepper, Cajun spice, two sugar shakers) at prep shelving with no labels. CDI - Chef placed labels on shakers as required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of unopened chicken stored on floor of WIC. Elevated food to shelving.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) unused prep sink (closest to grill area) with no running water. Note: Provision of tempered running water under pressure is a permit condition item and is being addressed, as stated by PIC in conversation.