SUPPERLAND

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine sanitizer dispensing from dish machine during active warewashing. -CDI- During inspection, PIC contacted dish machine technician and technician arrived onsite. By end of inspection, EHS observed dish machine repaired and properly dispensing 100ppm chlorine. 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 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 incorrect date marks for onion dip and pre-cooked lump crab. Date mark for onion dip listed 6/2; PIC confirmed onion dip was made on 6/5 and employee mislabeled. Date mark for lump crab listed 5/31; PIC confirmed it was prepared yesterday, 6/9. -CDI- PIC corrected date marks. -Observed cooked mushrooms without a date mark in upstairs cold drawer. -CDI- PIC confirmed mushrooms were cooked yesterday and properly added date mark. -Observed beef fat held past its 7-day shelf life (cook date of 5/29). -CDI- PIC voluntarily discarded the beef fat. 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 .

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 large containers of sugar and flour without a label. Label all containers with the common name of the food item. -CDI- PIC labeled both foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed multiple cutting boards with deep, discolored lines, stored as clean. Replace or resurface cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in downstairs prep unit above 41F (cooked potatoes, peas, croquettes, beet butter, miso butter, cream spinach, carmelized onions, beef tartare, roasted vegetables, egg jam, rice, burrata, shiso sauce, unsalted butter, arugula). Observed ambient temperature of unit at 46F. -PIC voluntarily discarded all foods listed above. PIC called for unit repair. Facility will not cold hold in unit until it is repaired and properly cold holding at or below 41F. -3 day verification visit required- 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 egg salad in prep unit held past its 7-day timeframe (cook date of 2/3). Observed caramelized onions (agro dolce) without a date mark. -CDI- PIC voluntarily discarded both foods. 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 sticker residue on dishes/pans stored as clean. Observed dishes not stacked (not touching food-contact surface). Ensure stickers are fully removed from dishes during the wash/rinse/sanitize process.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P -Observed bare-hand contact with ready-to-eat food (grits). -CDI- PIC voluntarily discarded the food that was in direct contact with bare hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 mornay, bone butter, and unsalted butter not meet cooling parameters after cooling in WIC overnight. Observed foods above 41F after cooling for over 6 hours. -CDI- PIC voluntarily discarded the mornay, bone butter, and unsalted butter. 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 portioned dishes of onion dip in upstairs prep unit above 41F. All other TCS foods in prep unit were properly cold holding, at or below 41F. -CDI- PIC moved onion dip to downstairs WIC for rapid cooling. Ensure food is not stacked above fill line in prep units and do not utilize prep units for cooling. 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 .

3-501.15 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 mornay, bone butter, and unsalted butter not meet cooling parameters after cooling in WIC overnight. Observed foods stored in deep metal pans in WIC, temping above 41F after cooling for over 6 hours. -CDI- PIC voluntarily discarded the mornay, bone butter, and unsalted butter. EHS and PIC discussed cooling foods in smaller, thinner portions to expedite cooling. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee items stored above cleaned dishes/utensils.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling bucket at hand sink in dish room. CDI Only use hand sink for washing hands.

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 tags not stored in chronological order. CDI Order fixed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white plastic piece in large ice machine. Clean with more frequency.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above drinks for customers. CDI items moved .

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 few bottles of liquid substances with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food items stored in WIF on floor. Store above floor. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets under appropriate concentration for sanitizer (chlorine based). CDI Buckets refilled and sanitizer with corrected concentration of 150 ppm.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 3 sautte pans with heavy rust. CDI PIC removed from use.

5-205.15 Maintain a plumbing system in good repair. Leak at hand sink in dish machine.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed overflow of garbage bags and recyclable boxes piling up. Need more waste receptacles, or more frequent pick ups to preclude build up.

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 tiles missing in upstairs section of prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers stacked clean with sticker, sticker residue on outside, stacked so that the sticker residue (an unclean surface) is touching the inside, food contact surface of the next container. Observed few metal containers stacked clean with residue on inside food contact surface of container. CDI PIC directed employees to sort through and move all containers with stickers or with residue to be re washed and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 caviar on brunch menu with no asterisk. Needs asterisk. CDI PIC facilitated new menus to be printed during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food items stored in WIF on floor. Store above floor.

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 personal food items for “testing” such as mozzarella curds, with no date mark, not intended for the customer, stored amongst items for customers. Clearly label and store personal food items away from any customer product. Un date marked mozzarella curds were voluntarily discarded.

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 splash and residue in microwave sitting on top of desert reach in freezer. Clean with more frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dishes stacked with residue so that the sticker residue was touching in the inside, food contact surface of the next container. Sticker and residue need to be removed in the wash process. CDI PIC had employee go through containers and rewash ones with stickers. 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 in RIC stored as washed with sticker residue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked clean that were “wet nesting”. Pyramid stack to air dry completely before stacking one on top of the other.

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. One ceiling tile is missing above dish machine. Replace.

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 employee eating on the main cook line upstairs. CDI: Employee educated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee wet towel at handwashing sink and then wipe off area in front of grill. CDI: Employee educated.

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 one tag missing last sale date. VERIFICATION REQUIRED

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 potatoes cooling on speed rack in walk in cooler with 15 min left still above 41F. CDI: Product moved to walk in freezer and cooled to 39F-40F. Observed mornay cooling in deep hotel pans with no stirring. According to cooling log, 1hr and 40min prior product was 189F. Product was 95-106F. CDI: Product split into double the amount of pans and stirred repeatedly to cool to 70F within 20 min. EHS recommends taking temperatures at more frequent intervals and as close to the start of the cooling process (135F) as possible to ensure that facility is able to monitor cooling process and adjust methods as needed to meet required parameters. 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 .

3-501.18 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 large cambro of stock from 6/19. CDI: Stock voluntarily discarded. Overall facility has a strong date marking system. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed corn salad with no date mark in prep cooler. CDI: Prep date of 6/24 added to container. 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 .

3-501.19 (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 no written procedures for prep unit near ovens downstairs held on TPHC. CDI: Procedures written during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 oyster special served raw and for “tinier seafood tower” with raw oysters and ceviche. CDI: Menus corrected 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 potatoes cooling on speed rack in walk in cooler. CDI: Potatoes moved to walk in freezer. Cooling procedures observed today include placing product on sheet pans at room temperature after cooking and then moving to the walk in. EHS recommends monitoring items until they reach 135F and then moving them to an active cooling method such as the walk in cooler. Observed mornay in several deep hotel pans with no stirring. CDI: Mornay separated into double the amount of shallow pans and stirred. Product then exceeded required cooling rate. Observed steak skewers and marinated shrimp cooling while tightly wrapped in walk in cooler. CDI: Wrapping removed. Observed onion dips and blackened onions coooling while tightly wrapped and stacked. CDI :Items spread out onto sheet tray and 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in produce storage area. EHS recommends increasing pest control frequency.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket sitting on ground near oven on second floor. CDI: Bucket moved to rack.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop holder with standing water. CDI: Holder cleaned.

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 dust build up on ceiling near stove area in downstairs kitchen. Observed dust build up on AC vent cover and part of ceiling adjacent to cover in prep room. 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 minor rust starting on AC vent cover in prep room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gravy in WIC holding above 41F no known time of last temp 41F and below. Was made days prior all other items in WIC 41F and below.CDI PIC discarded. Observed prep unit across from oven in downstairs prep holding ambient and all TCS items above 41F. Last known time of 41F and below is unknown.CDI All TCS items were voluntarily discarded. Repairman called. Coils cleaned and ambient temp at end of inspection was 39F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed box of Bloody Mary mix sitting on floor of WIC. CDI PIC moved box to store 6 inches above floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket sitting on ground underneath sink. Container of sanitizer are required to be stored above the floor.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice build up on fan, and box below fan. Walk in freezer should not have excessive buildup of ice on surfaces. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink by dish washer with no soap. CDI PIC refilled soap.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked shrimp in a container sitting directly on top of a clean dish towel. CDI. PIC voluntarily discarded shrimp touching towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dust on some of the dishes stored clean. CDI. PIC moved dishes back to dish pit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flys downstairs in prep areas. Repeat

4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice build up on fan, shelving and floor. Walk in freezer should not have excessive buildup of ice on surfaces.

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 and dust on shelving with clean dishes stored on it.

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. Dust build up on downstairs vents and ceiling in some places. Note: Upstairs facilities observed great improvement on build up on ceilings and around vents. Repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food utensil in hand wash sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, Ramulade, and lasagna holding above 41 in prep top near oven. CDI PIC placed items on temporary TPHC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flies in downstairs prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee with no head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets under appropriate concentration for sanitizer (chlorine based). CDI Buckets refilled and sanitizer with corrected concentration of 150 ppm.

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 build up on ceilings above top floor prep area. Need more frequent cleaning.

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 shellstock tags not held in chronological order. PIC corrected order. CDI

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. Multiple items placed in cold holding units before fully cooled. Cooked potatoes, prepped onion dip, rissotto holding above 41F. PIC moved potatoes and rissotto to WIC to finish cooling process (3 hours left from time of preparation). Onion dip placed on temporary TPHC for the evening. CDI 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 .

3-501.15 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 multiple items cooling with covers in place, placed in small RIC before completely cooled first, prepped at room temp items not placed in WIC first but wrapped and placed in small RIC and cool drawers. PIC placed items in WIC to finish cooling process, removed lids. Items (onion dip)prepped at room temp were placed on temporary TPHC. CDI 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 multiple in use wiping clothes held on top of counters. PIC removed CDI

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in various areas throughout facility; on shelves with other equipment and storage food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling peeled oranges with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Oranges discarded.

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 . TCS foods in sandwich cooler measured 46-52F. Unit was off. Pasta and hot dogs in drawer cooler measured 47F, each. CDI - Foods taken to walk-in cooler to cool down. Both units were holding below 41F by end of inspection. REPEAT

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Utensils at bar were stored in running water well, but water was turned off. CDI - PIC turned on water. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board found with deep cut marks and needs to be resurfaced or replaced. // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Replace utensils with melted plastic handles. Replace can opener if rust can’t be removed off blade. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets throughout establishment. PIC showed EHS contract for gasket replacement company that will visit restaurant in the next month. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P observed gravy that employee stated was fully reheated not above 165F. CDI: Product rapidly reheated to over 165F.

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 1/6 pan of hotdog holding above 41F in cooler drawer. CDI: Product voluntarily discarded. This was the only item out of cold holding.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for items held on TPHC. All items were properly marked. CDI: Procedures written during inspection.

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 surf and turf on the specials menu that PIC stated is offered undercooked. CDI: Menu was corrected during inspection. REPEAT VIOLATION NOTE: Observed allergen menu with no asterisks or consumer advisory. Per host team, this menu is always served with the main menu which has asterisks and consumer advisory. Best practice is to asterisk and provide consumer advisory on all menus that list under cooked items.

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 floor tile along front of main grill line is broken, cracked, and many areas are missing large chunks of tile throughout. Floor is no longer smooth and easily cleanable and must be repaired or replaced. REPEAT VIOLATION PIC stated that the contract company and the facility are working to have it replaced. Tiles have been re-grouted, and tiles are on back order for 6-8 weeks before installation can occur.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed health policy did not have non-typhoidal salmonella. CDI: PIC printed out the updated version from the NCDHHS website during the inspection.

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 Observed no written vomit and diarrhea clean up plan on site. CDI: EHS sent PIC a link to the state written plan and explained requirements.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P Observed employee wash, rinse, and then dip a lid in the sanitizer for less than 5 seconds. CDI: Employee educated on correct contact time and lid was properly sanitized.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked carrots cooling in a deep, covered container in the walk in at a rate of .0125F/min. CDI: Product was placed on sheet pans and rapidly cooled to 41F in the walk in.

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 on date marking please visit: http://meck.co/FoodSafety Observed cooked broccoli date marked 12/3, cooked onions at the bar date marked 12/1 and 11/26. Observed vegan egg nog made from almond milk egg nog from 11/29. CDI: Items voluntarily discarded. REPEAT VIOLATION

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 egg nog served with cracked raw egg whites on the speak easy menu. CDI: Consumer advisory was added to the bottom of the menu and the egg nog was asterisked. Observed pork can-can which is fully cooked was asterisked on the main menu. CDI: Menu was corrected by removing the asterisk.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooked carrots cooling in a deep, covered container. CDI: Items moved to sheet pans and rapidly cooled to 41F. Observed mornay cooling in a deep, plastic container in an ice bath. EHS and PIC discussed tracking cooling as well as methods where ice should be above and around the product and metal pans should be used when possible. Mornay was right at 135F when EHS temped it, 1.5 hrs after it was removed from cooking and placed in ice. CDI: Mornay was split up into multiple pans and multiple ice baths and was meeting the proper rate for cooling. REPEAT VIOLATION Some improvement from previous inspection as branzino cooling and prep methods have been changed. Branzino was not above 41F even after being prepped today.

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 unlabeled squeeze bottle that PIC identified as oil. CDI: Bottle labeled.

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 ceiling vent with heavy dust build up near dish machine in bar building. Ensure more frequent cleaning. 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 floor tile along front of main grill line is broken, cracked, and many areas are missing large chunks of tile throughout. Floor is no longer smooth and easily cleanable and must be repaired or replaced. REPEAT VIOLATION PIC stated that the contract company and the facility are working to have it replaced.

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 shellstock tags were disorganized/not in order. Observed no shellstock tags for some pre-shucked oysters that are done in-house. VERIFICATION REQUIRED

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/washed greens. CDI: Items reorganized.

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 branzino that was butchered just before EHS arrived, per PIC, cooling at a rate of .03F/min. With adjusted cooling rate, product should have cooled at .058F/min. CDI: Branzino fish were spread out onto sheet trays for rapid cooling.

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 TCS Cancan sauce from 8/25 in the walk in. CDI: Product was voluntarily discarded. Observed cooked onions for cocktails at the bar with a date mark of 8/20. CDI: Product was voluntarily discarded. Overall facility has an excellent date marking system and all other items were properly date marked.

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 branzino fish cooling in several pans that were tightly wrapped. CDI: Fish moved to sheet pans and rapidly cooled. REPEAT VIOLATION Hot cooling methods have improved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee bags, jackets, and umbrella stored on rack above bagged flour. CDI: Employee items were moved.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee bags, jackets, and umbrella stored on rack above linens. Observed employee medication stored on shelf above plates for food. Observed employee phone stored above prep area. CDI: Employee items were moved.

4-501.11 Maintain equipment in good repair. Observed two gaskets on cooler drawers at the grill/sauté station that are melted and damaged. PIC stated that they’ve made an appointment with someone to come and replace the gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of cooler drawers near grill/sauté station with heavy food debris/build up. Observed ice scoop holder with pink and black build up. CDI: Cooler cleaned and ice scoops and holder were taken to the dish area and washed.

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 floor tile along front of main grill line is broken and cracked in many places. 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 dust accumulation on ceiling tiles and vent covered throughout basement kitchen.

2-103.11 (M) Person in Charge-Duties - PF Observed PIC unable to demonstrate sufficient knowledge of food bourne illnesses and symptoms. CDI- coached

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages on prep stations. CDI- removed

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employees bare hand contact ready to eat foods and ice to be consumed. CDI- discarded coached

3-302.11(A) Separate the different types of raw animal foods. -P Observed box of raw fish stored above raw shucked oysters. CDI- reorganized

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 pork renderings in an ice bath fail to cool below 70F within 2 hours. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a pork dish and a fish dish listed on the consumer advsory but PIC stated they are fully cooked always. VR to correct menu

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 TCS foods in plastic containers in an ice bath where the ice was not as high as the food in all three containers.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth containers stored on floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoop stored in standing room temp water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed dehydrator in bar area. PIC stated they have no use for it. To be removed from premises if it has no purpose here.