SAMMY HAGARS BEACH BAR- GAB

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Steak stored above RTE Cooked Chicken Wings. *CDI - PIC moved Raw Steak to separate shelf to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Red Cabbage and Open Commercial Ranch above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. Points deducted remain the same due to severity and improvement from previous inspection. 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 - Salad Station Flip Top in disrepair unable to maintain 41F or less. PIC put in work order for unit to be service/repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone on Cutting Board of Sandwich Flip Top Unit. *CDI - Employee removed phone from prep surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - At Sammy Hagars, Cooked Veggies, Sausage and Ranch above 41F in Fry Station Lowboy. *CDI - PIC voluntarily discarded all items. *Observed - At GAB, Smoked Salmon, Sliced Cheese and Sliced Ham above 41F at Main Flip Top Unit. *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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- *Observed - All items at Hot Expo Flip Top Unit held on TPHC with labels showing 2:30PM start time but food items are above 41F. PIC stated items have not been replaced yet. *CDI - PIC voluntarily discarded all items. *Observed - Guacamole with discard time of 1:46PM still stored in Fry Station Flip Top at 2:49PM. *CDI - PIC voluntarily discarded item. 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 - Cooked Wings held on TPHC without label to indicate start time. *CDI - PIC voluntarily discarded item.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Paper copy of written procedures posted in front of WIC but blank. *CDI - EHS assisted PIC in filling out TPHC procedures onsite. TPHC throughout establishment was efficient and in compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 - Pickled Red Cabbage and Diced Grilled Chicken cooling in tight fitting lidded plastic and metal containers with little to no change in temperature. Items have 1 hour and 30 minutes remaining to reach 41F as they were prepped from ambient. *CDI - PIC placed items into WIF to be rapidly cooled. 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 .

*REPEAT* 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 - In-use knife stored in between prep table and right flip top unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa and ranch held in ice bath with melted ice near servers frontline, crema in lowboy near grill, and shredded lettuce in lowboy near steamwell that were above 41F (see temp chart). CDI-PIC voluntarily discarded items. Facility to hold items on TPHC moving forward and be added to facilities current time procedures. 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 .

3-304.12 (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 in use knife stored in between steamwell table and prep top table. Knife to be recreated before next use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wetstacked on drying rack above 3 compartment sink. Containers separated to air dry, PIC stated facility was looking to potentially add more shelves in back kitchen to help with drying.