DILWORTH TASTING ROOM SOUTHPARK

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 raw chicken nugget mix cooling while in a covered container in WIC during inspection. Chicken nugget mix did not drop in temperature during inspection, despite needing to maintain a cooling rate of 0.068F/min to achieve 41F within four hours. CDI - PIC spread chicken nugget mix on sheet tray to hasten cooling. 0.5 pts. 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 .

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 on bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. CDI - PIC moved to proper location. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee changed gloves and washed hands.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching a maximum temperature of 136F after running multiple cycles. PIC contacted repair company. According to PIC, only 50 patrons are expected tonight. Facility to wash, rinse, sanitize in 3 comp sink due to low volume tonight. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed short ribs and mashed potatoes hot holding below 135F. Steam well was turned on low. CDI: Items were reheated to above 165F. 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 .

3-603.11 (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. Observed smoked salmon toast, power bowl and brunch burger on brunch menu without asterisk. VERIFICATION REQUIRED.

REPEAT 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 3 dented cans being stored on shelving with cans for facility use. CDI: Items were relocated to send back for credit.

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 holes in wall by salad station. Repair.

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 being stored in front of handsink by cook line. CDI: Cart was relocated.

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 ground ground beef being stored behind raw salmon inside grill drawers. CDI: Storage order was rearranged. 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 house made honey butter using unsalted butter at 76F. Butter was sitting out on sheet pan at room temperature. PIC stated they are going to switch to salted butter. EHS emailed TPHC form to use for unsalted butter until they switch to salted. CDI: Item was voluntarily discarded. Points reduced due to significant improvement from last 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 .

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 cans being stored on shelving with cans for facility use. CDI: PIC relocated cans to send back for credit.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the walk-in cooler from 44-45 degrees. Unit was blowing out 47 degree air during inspection. Manager was able to see the temperature dial had been turned up to 45+. He turned the dial down to 35 and the unit began to blow out 39 degree air. All cooked TCS food products were voluntarily discarded during inspection. Establishment will voluntarily close until the cooler is holding foods at 41 degrees or less. Manager stated that someone will be coming out to look at the unit for any necessary repairs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing bracelets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee cloth drying dishes out of the dishwasher.

4-501.11 Maintain equipment in good repair. Observed one small reach-in freezer with the gaskets held on by duct tape. Observed the walk-in cooler above 41 degrees.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 ground meat stored above whole muscle meat in the walk-in cooler. Observed open packages of raw salmon stored above ready-to-eat foods in the reach-in freezer. CDI - All items were moved to the correct order.

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 Taleggio and Blue Cheese with no date marks. CDI - Items were voluntarily discarded.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee washing dishes without a hair restraint.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a sugar sifter with rust on the food contact surface. CDI - Item was voluntarily discarded.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Improvements made from previous inspection.

2-301.15 Only wash hands in handwashing sink. -PF 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 an employee wash hands in the 3-comp sink without soap. CDI - Manager educated during inspection and employee rewashed hands in the hand sink with soap.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags stored out of chronological order. CDI - Manager corrected order during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisk for new Burger menu item.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemicals with the label worn off. Observed butane cans stored above potatoes in dry storage. CDI - Spray bottle was labeled and butane cans were moved. Improvements made from previous inspection.

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 tuna thawing inside of intact ROP packages, under running water.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a watch on.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster and grease bin lids A new dumpster plug has been installed since previous inspection.

REPEAT 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 containers of house-made garlic oil that is rendered from cooked garlic cloves on 6/9/24. CDI - Chef discarded during inspection. Much improvement has been made with date marking and disposition.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI - Chef labeled during inspection.

3-501.13 Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Pf - Observed ground beef thawing under 80 degree running water. Running water does not go lower than 80 degrees due to the Summer heat. CDI - Chef moved ground beef to the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

4-501.11 Maintain equipment in good repair. Observed one small cooler and one ice machine that are not working.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to several dishes stored as clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and one broken drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy does not have non-typhoidal salmonella listed as a reportable illness. CDI: EHS provided PIC with a copy of the updated health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed 2 shellstock tags with last sold date. Observed shellstock tags not stored in chronological order. VERIFICATION REQUIRED REPEAT VIOLATION 3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed no tag with clams in cooler drawer. CDI: Tag was copied due to bag being split and only one tag provided by supplier. EHS recommends requesting dual tags from supplier for this product if possible.

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 behind raw steak in cooler drawer. Steaks were vacuum sealed. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed portioned rice cooling in walk in cooler at a rate of .05F/min. CDI: Product was spread onto a sheet pan to rapidly cool. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler drawers at the oven station holding food above 41F. Product voluntarily discarded. REPEAT VIOLATION 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 Observed no date mark on cauliflower puree, bolognese or cooked potatoes. CDI: Products date marked with production dates of yesterday. Observed no date mark on bulk feta in the walk in. CDI: Product 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 . 3-501.18 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 cooked mushrooms from 1/9, porcini beurre blanc date marked 1/17 but cooked 1/16, chicken stock from 1/10, bolognese date marked 1/19 when it was cooked 1/16, and cauliflower puree from 1/8 in various coolers. CDI: Items past 7 days were voluntarily discarded. Items incorrectly dated were correctly dated. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for salmon, burger, and steak offered undercooked. CDI: Menus corrected and reprinted during inspection.

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 rice cooling in walk in while tightly wrapped and stacked in multiple layers. CDI: Product was spread out onto a sheet pan and rapidly cooled. Observed burgers cooling in cooler drawer from prep. CDI: Burgers relocated to walk in and properly 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 .

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 ROP tuna thawing in walk in above 32F still sealed. Observed thawed ROP tuna in cooler drawer still sealed. CDI: Packages cut open.

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 several bottles of oils on the line with no labels. CDI: Bottles labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed apples with stickers remaining stored in prep top cooler being cut and used. CDI: Apples were washed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips that expired in 2021 in use. Test strips were inaccurate when compared to EHS in date test strips. VERIFICATION REQUIRED

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed majority of recent shellstock tags without date of last use. CDI - EHS educated PIC on need for date.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stacked on clean utensil shelf with food and sticker residue on surfaces. CDI - Pans were moved to dish area for recleaning. 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 several items in cold drawer above 41F. Refer to temperature chart. Ambient temperature of cold drawer 53F. CDI- PIC discarded items. A VR will be required within 3 days to verify repairs and holding temperature of unit. - 3 - REPEAT 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- Observed milk in WIC without a date mark. Observed bolognese sauce in cold drawer without date. PIC stated sauce was made Monday and milk was opened today. -CDI- PIC dated items. Points not escalated due to improvement since last inspection. - 1.5 - REPEAT 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 two secondary spray bottles with yellow liquid stored without label present. Ensure that secondary containers are labeled with the common name of its contents. CDI- Labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tub of packaged meats stored on floor of WIC. CDI - Item was placed on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and stored as clean wet stacked. - 0.5 - REPEAT

4-501.11 Maintain equipment in good repair. Observed cold drawers at 53F. Repair. -0.5- REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed several spoiled peppers, eggplants and green onions in WIC. -CDI- PIC voluntarily discarded items. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in cold drawer and WIC above 41F. Refer to temperature chart. Ambient temperature of cold drawer 47F. Ambient temperature of WIC 55F. -CDI- PIC discarded items. **VERIFICATION REQUIRED** 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- Observed milk in WIC without a date mark. -CDI- PIC discarded item. 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 . 3-501.18 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 fingerling potatoes in WIC and online past date, egg yolks, egg whites and wedge dressing past discard date. -CDI- PIC 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 fettuccine noodles, potatoes, and Swiss chard cooling in WIC with a tight lid. -CDI- PIC removed lid and put on ice to facilitate proper 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed fish thawing in bucket of running water without slits and with water temperature above 70F. -CDI- PIC added ice to water. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket with concentration at 50ppm. -CDI- PIC corrected sanitizer concentration to 150ppm. **REPEAT** -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and bowls stored as clean wet stacked. -CDI- PIC unstacked dishes so they could properly dry. -0-

4-501.11 Maintain equipment in good repair. Observed WIC at 55F and reach-in drawers at 47F. Repair. -0.5-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes inside of the walk in cooler only drop a total of 2F in 31 minutes due to improper cooling methods. Tomatoes should have dropped a total of 4F in the 31 elapsed time. CDI- Tomatoes were removed from plastic container with cling wrap and moved to a vented sheet pan during the inspection. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 tomatoes inside of a plastic container with plastic cling wrap not meeting cooling parameters. CDI- Tomatoes were removed from plastic container and placed on sheet pan without cling wrap to allow heat to disperse. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 50 ppm inside of sanitizer bucket. Ensure that sanitizer for quat solutions is being maintained in between 200-400 ppm. Sanitizer was tested at another spray bottle at 200 ppm from 3 comp sink. CDI- Solution remixed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed prosciutto pizza, hummus, grilled cauliflower, stuffed peppers inside of the reach in unit at a temperature of 43F - 48F . CDI- Stuffed peppers were moved to walk in cooler to fully cool below temperature threshold due to previously being prepared. Other items were discarded.

4-501.11 Maintain equipment in good repair. Observed handle missing from reach in upright unit in the corner beside the hand washing sink. Repair as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed duck empanadas and stuffed peppers inside of the reach in unit at a temperature of 48.8F and 43F . CDI- Duck empanada and stuffed peppers was moved to walk in cooler to fully cool below temperature threshold due to previously being prepared. No escalation of points due to improvement.

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 portioning bowl inside of flour in dry storage. CDI- Bowl was replaced with utensil with a handle during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed metal pans and squeeze bottle stored wet without proper air flow available. Ensure that dishes are being properly air dried by pyramid stacking or stacking in manner that allows air flow. Example shown by REHS during the inspection.

4-501.11 Maintain equipment in good repair. Observed handle missing from reach in upright unit in the corner beside the hand washing sink. Repair as needed.

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. Ensure that employee drinks are not stored in a location that can potential spill and contaminate items such as food preparation station. Drink was moved by person in charge during theinspectioon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed several items above temperature threshold due to prep unit not maintaining temperature. Foods include: rice, lettuce, tomatoes, corn chowder, and lamb. CDI- All foods above 45F were discarded during the inspection. Foods in between 42F-45F were cooled using walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary spray bottle with degreaser stored inside without label present. Ensure that secondary containers are labeled with the common name of its contents. CDI- Labeled during the inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed a dead roach underneath hand wash sink in main kitchen area. Be vigilant in removal of insects to prevent possible attraction of more.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 100 ppm inside of sanitizer bucket. Ensure that sanitizer for quat solutions is being maintained in between 200-400 ppm. Sanitizer was tested at 200 ppm from 3 comp sink. CDI- Solution remixed during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored inside of the reach in drawer not cut with labels left attached. Ensure that fruits and vegetable are being washed prior to use. CDI- Avocados were moved from reach in unit to mixer to be cleaned prior to use.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed metal pans and squeeze bottle stored wet without proper air flow available. Ensure that dishes are being properly air dried by pyramid stacking or stacking in manner that allows air flow. Example shown by REHS during the inspection.

4-501.11 Maintain equipment in good repair. Observed prep unit that shorted and was holding salad prep unit at a temperature of 60F. All foods were discarded maintenance was called for repairs.

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 left attached to the exterior of pans from label residue left attached.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety: Poster given.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed small amount of black build up on ice chute of big ice machine. CDI---cleaned during inspection. No escalation of points due to improvement.

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 rail/grate around tabletop mixer.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed 3 reach in drawers across from stove top cold holding at 58F. PIC was not aware of issue until EHS arrived and started to complete inspection. PIC shall ensure that cold holding of TCS foods are always in compliance with NC Food Code. During time of inspection PIC contacted maintenance to come and repair unit.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed several boxes of unwashed produced stored over ready-to-eat dressings in walk in cooler. CDI, PIC was educated about correct storage order, EHS left facility a storage order guide, and unwashed produced was moved from over ready-to-eat dressings.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black build up on the chute of ice machine. Cleaning frequency of ice machine should be increased to avoid build up of contaminants.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding in 3 reach in drawers across from stove top cold holding above 41F, refer to temperature chart. Per conversation with PIC all food items are housed in those units overnight and PIC was not sure when TCS food items went out of temperature. CDI, TCS foods were voluntarily discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed 3 cold holding reach in drawers ambient air temperature at 58F that housed TCS foods. Ambient air temperature was remeasured after 20 minutes and air temperature was still at 58F. PIC called in maintenance to come and look at unit during time of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on prep table. Improvement from previous inspection report, points not escalated. REPEAT VIOLATION.

3-501.15 Cooling Methods - PF Observed portioned pre cooked vegetables above 41F on cook’s line and in walk in cooler. Through conversation with PIC, it was determined that vegetables were portioned into individual bags after reaching below 41F. Through the time of prep, vegetable temp raised above 41F. CDI-PIC voluntarily discarded vegetables.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple Togo cups, tumblers, and cell phone on stand next to pastry mixer. Observed prep cook’s purse on food storage rack in back hallway.

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 The hand sink in the dish pit was missing soap and paper towels. Their supplier has not delivered the products. Pump hand soap and paper towels were supplied during inspection 5-202.12 Provide at least 100F water at handsinks. -Pf Employee restroom and one customer restroom is not producing hot water. Repair. Return visit required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in prep unit above 41F. They were placed in unit the previous day. They were over stacked and in plastic bags. The top portion that was above 41F were discarded.

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 cooked potatoes without date mark. They were dated during inspection.

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 roasted garlic and chimichurri in walkin cooler above 41F. They began cooling around noon. They were in plastic containers with tight fitting lids. Lids were removed to aid in cooling. Observed roasted potatoes in bags in cold hold on line at 48F. They were prepped today. They were pulled and placed on a sheet pan to rapidly chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket was reading at 100ppm. It was refilled to approved levels of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on Ice machine shield. Shut down unit to clean the entire unit today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bottled water and cell phone next to mixer. They were relocated. There is an area for employees’ items it was just not being utilized fully.