MARGAUXS WINE, PIZZA, & MARKET

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 one bottle of ranch dressing prepped yesterday without date mark in lowboy. EHS verified prep date with Chef and PIC. All other date marks in compliance. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep scoring, no longer able to be sanitized. PIC states they will remove from service and replace. (-0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef beside cooked chicken in lowboy near pizza oven. CDI- No contamination between products observed. PIC relocated chicken to RTE food lowboy. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix in RIC at 45F, which PIC states was delivered this afternoon and left on the prep counter shortly before being put away into cold holding. CDI- Spring mix rapidly cools back to 41F. EHS advises staff to check receiving temps upon delivery and put items into cold holding immediately. TCS foods should not require cooling after delivery. (-0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash basin of 3 comp sink with soiled water and no visibility. CDI- PIC drains and refills basin. (-0.5)

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 rusted rack for storage of clean dish in warewashing area. Remove corrosion or replace shelving so it is smooth and cleanable. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date mark sticker remaining on many stacked dishes stored as clean. CDI- PIC initiates pre-soak before re-cleaning and sanitizing. (-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: 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing in hotbox from frozen, not yet above 30F. CDI-Chef places chicken under running water to complete thawing. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep counter. CDI- PIC removes cloth to be sanitized. (-0)

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 - A large container of Shredded provolone and a large container of diced tomatoes in standing 2 Door RIC prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/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)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Vegetable Soup below 135F in HH Steam Well 1, see temp chart for details. aAccording to PIC item was reheated at 10AM and then once item reached a temperature above 165F it was placed into HH Steam Well 1. *CDI - PIC quickly reheated item to 167F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Brie Cheese, Compo Cheese and Honey Fig cheese above 41F in Prep Unit #20. *CDI - PIC voluntarily discarded 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 .

*REPEAT* 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 - A large containers of Shredded Provolone and A large container of Diced Tomatoes in standing RIC above 41F prepared yesterday. Large quantity of shredded provolone densely packed into large plastic container and Diced tomatoes in plastic container with tight fitting lid. *CDI - PIC voluntarily discarded items. *Observed - Cut Lettuce prepped this morning cooling in 2 Door Standing RIC with little change in temperature after 35 minutes. *CDI - PIC placed item onto sheet tray and placed it into RIF quickly cooling item below 41F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cut tomatoes, canned cherry peppers, and shredded mozzarella cheese in various prep units not baring label with date of preparation or opening. Observed house made ranch in lowboy 6 prepped on 2/12/25. Observed lasagna in RIC with a date of 2/26/25, despite the lasagna being assembled on 2/25/25. CDI - PIC voluntarily discarded cut tomatoes, canned cherry peppers, shredded mozzarella cheese, and house made ranch. Date for lasagna was corrected. 1.5 pts. 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 .

3-501.15 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 sauce cooling from ambient in a container of that did not go high enough up the sides of the containers. Staff was not actively agitating the sauce to encourage quick cooling until after 25 minutes of cooling, and water was not added to the containers until approximately 15 minutes of cooling. Sauce was not cooling rapidly. CDI - PIC added more ice and water to container so that it encompassed the entirety of the sauce containers and began agitating frequently. Sauce began cooling rapidly. Repeat. 1 pt. 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 .

3-304.12 (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 dispensing utensil being stored in container of white sugar with handle in direct contact with the food. CDI - PIC removed handle from sugar. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple singe use utensils being stored in the dish pit area area being washed to be reused. EHS educated PIC on proper use of single use items. CDI - PIC voluntarily discarded all single use items. 0 pts.

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 heavy cracking and damage to many tiles throughout entire kitchen area. PIC stated they recently contacted a contractor to redo all flooring, and that flooring will be redone within the coming weeks. Repeat. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked on clean shelf with food debris on inside/outside surfaces. CDI - Pans were transferred to dish area for w/r/s. - 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: 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 .

3-501.14(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 deep covered plastic container of tomato soup cooling at 61 degrees F and was at 61 degrees F after 30 minutes . Observed cooked noodles in tightly covered container cooling at 51 degrees F and noodles were at 50 degrees F after 30 minutes.Cooling calculation indicated method not effective to reach cooling parameters. CDI - transferred to shallow uncovered containers to rapidly cool. - 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 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 tomato soup and cooked pasta cooling in deep containers covered. Items were not meeting cooling parameters. CDI - items were uncovered and placed in shallow pans. - 1 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 two bulk containers in salad/prep room not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans wet nested.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quaternary ammonia sanitizer at 3 compartment sink. PIC was unable to produce strips after search. A VR will be conducted within 10 days to verify quat test kit. - 0.5 -

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 damaged tiles throughout facility. Repair/replace

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed package of raw pork sausage stored over pizza dough. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 deep covered container of lettuce cooling at 60 degrees F and at 2:24 lettuce was at 59 degrees F. Observed cooked noodles in tightly covered container cooling at 64 degrees F and at 2:24 noodles were at 61 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI,foods transferred to shallow uncovered containers to rapidly cool. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed some meat balls hot held at 128 degrees F. CDI, meatballs reheated to greater than 165 degrees F. 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 .

3-501.18 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 garlic and oil mixture with date of preparation of 5/21. CDI, garlic and oil 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed butane fuel stored with single-service articles. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled chemical cleaner stored on dry storage shelf. CDI , chemical discarded.

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. - Observed deep covered container of lettuce cooling at 60 degrees F and at 2:24 lettuce was at 59 degrees F. Observed cooked noodles in tightly covered container cooling at 64 degrees F and at 2:24 noodles were at 61 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI,foods transferred to shallow uncovered containers to rapidly cool. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment stored in container collecting water on rack.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean single-service articles stored less than 6 inches from ground on shelf.

4-501.11 Maintain equipment in good repair. Observed quat sanitizer at sink testing below required concentration. No equipment being washed, rinsed and sanitized at time and sanitizer refilled to required concentration.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink by dish machine. CDI - PIC replaced paper towels.

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 marinara prepped at 10 am in prep top at 57 F. CDI - PIC voluntarily discarded food. 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://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 food in low reach in by pizza stove above 41 F. See temp chart. Ambient temperature in low reach in was 45 F. PIC voluntarily discarded food over 41 F. REPEAT. Verification visit within 3 days. 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 .

3-501.15 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 covered sausages in a deep container cooling in RIC at an insufficient rate. CDI - PIC moved sausages to a sheet pan in RIF. 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 lasagna thawing in hotbox. REPEAT. CDI - PIC immediately moved lasagna to stove to reheat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer at 50 ppm. CDI - PIC replaced sanitizer.

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 buildup around outside edge of ice well in prep room.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touching body parts and trash can with gloves on and returning to making pizzas. CDI PIC corrected employee and had him rewash hands and put on clean gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods prepped in the last 2hrs in prep top and prep cooler above 41F. CDI PIC placed items in Freezer to cool down. 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 .

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 3 RTE meat packages open without being date marked in the reach in . CDI PIC dated RTE meats 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed food being thawed in rinse section of 3 comp sink while dirty dishes are also in the 3 comp sink. EHS educated PIC on using 3 comp sink for thawing. CDI PIC moved thawing food from 3 comp sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw sausages stored above RTE meatballs and chicken in reach in freezer. CDI- Storage order reversed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine dispensing 0ppm chlorine from dish machine. CDI - Facility will use 3 comp. Sink until EcoLab arrives to repair. VR. REPEAT

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 . Both flip top units are holding all foods above 41F (see chart). CDI- Foods discarded. PIC called repair during inspection. Facility will cease use of units until repaired. VR.

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 please visit: http://meck.co/FoodSafety 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 . Goat cheese date 10/22. CDI- Discarded

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility is missing nontyphoidal salmonella from Employee Health Agreements. CDI - EHS discussed updates to Employee Health policy with PIC and provided links to updated policies.

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 facility does not have a vomiting and diarrheal event cleaning plan. CDI - EHS discussed requirements with PIC and provided link to state procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer concentration in dishmachine was incorrect. Sanitizer was not pulling from container due to tube that descends into sanitizer missing. CDI - Facility contacted Ecolab to repair the issue and will use 3-comp sink to sanitize until dish machine sanitizer is fixed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed detergent in a container labeled sanitizer and sanitizer in detergent container. CDI- Containers were labeled correctly.

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 coping at bottom of wall under 3 comp sink pulling away.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza sauce and vegan cheese in the pizza prep unit bottom at 43F. They had been pulled in and out of the unit during lunch service. Pizza sauce was broken down to smaller containers and vegan cheese was placed in a container and placed back in refrigeration to cool to 41F. Discussed process change.

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 pork with a date mark of when it was delivered. It should be date marked with the day it was opened. It had been opened less than 48 hours previously so they date marked during the 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 artichokes in the top of the prep unit at 50F. They had been placed in unit straight from the can. Discussed need to chill product down before placing in the top of the prep unit. Product was removed, placed on flat pan and placed in reachin cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 large dry good bins without labels.

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 utensils stored under the panini press. Moved to clean container.

4-202.11 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 the charcuterie boards (food contact surface) with rough edges that aren’t smooth. Facility will move to boards with clean cuts. Follow up required. Observed wooden pizza peels with chips and wear at the food contact surface. Facility has already purchased metal ones and they are in house. Will move to these.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from dumpster.