UNCC MARRIOTT GOLDEN OWL TAVERN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Feta cheese container measured 48F on prep counter on line. Raw salmon in pizza cooler measured 43-57F. Blue cheese dressing on ice bath measured 60F. Several jugs of milk in beverage cooler measured 57-58F. All the milk in the coffee shop cooler measured 48-49F. Salsa at waitress station measured 59F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded out of temp foods. Follow-up visit to be conducted within 3 days to check that coolers that weren't working are repaired. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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) Several TCS foods on line were missing prep date labels. 2 items were held past 7 days as well in sandwich cooler. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Some wet wiping cloths observed on line. Keep wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of metal pans and containers stacked up while still wet. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Flat bread stored directly on shelf of low boy freezer. CDI - PIC discarded flatbread. 0 pts.

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. Oatmeal in walk-in cooler measured 120F. PIC stated it began cooling around 11:30am. Oatmeal checked again at 1:15pm and it measured 96F. Use shallow pans that are uncovered or ice bath with frequent stirring to cool TCS foods after preparation. CDI - PIC discarded oatmeal. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 cartons of milk and 6 cartons of half and half in coffee cooler measured 45-47F. TCS foods in cold holding shall measure 41F or less. VR - Verification required within 3 days that cooler is repaired. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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) Wrap and sandwich in grab and go area were missing date labels. Also, collard greens in walk-in cooler missing prep date labels. CDI - PIC placed prep date labels on items. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No items are marked on menu that may be ordered undercooked. VR - Verification required within 10 days that establishment marks all items on menu that my be served undercooked.

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 Oatmeal was cooling in deep pan with lid on it in walk-in cooler. Use shallow, uncovered pans or ice bath with frequent stirring to cool TCS foods. CDI - PIC educated on cooling methods and he discarded oatmeal. 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. Flies observed in kitchen area. Maintain premises free of pests. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present a copy of EHP. Per PIC, training is done on computer and they were not able to pull up the modules. -CDI- EHS emailed updated EHP handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 two food employees in kitchen drinking drinks with no protective covering. -CDI- EHS educated food employee on designated areas and proper drink containers for drinks in kitchen and items were discarded. -0.5-

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee sneeze and clean nose and begin to return to handle clean dishes. -CDI- EHS intervened, educated employee on when to wash and employee washed hands. -0-

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 stored in front of handsink at dishpit area. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed half and half being held out of temperature control at server station, cut melon, salsa, and shredded cheese above 41F in RIC at M club area. Refer to temperature chart. Per PIC, items stored at M club are left on an ice bath. EHS recommended TPHC for all of these items and PIC agreed. EHS provided PIC with TPHC form and PIC filled them out. EHS observed unsalted butter being held out of temperature at 54F. Per PIC, items were being softened to melt. Ensure items are not held out of temperature control for extended periods of time. -CDI- PIC voluntarily discarded items out of temperature. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED WITH COLD HOLDING. NO COLD HOLDING ISSUES OBSERVED IN COLD HOLDING UNITS, ONLY ITEMS STORED OUT OF TEMPERATURE CONTROL** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 item in prep units and cold drawers with no date marks: cut up sausage, cut cabbage slaw, 2 containers of cut tomatoes, and shredded mozzarella cheese. Observed no date marks on milks and heavy cream in FOH cooler and no date mark on heavy cream in WIC. Observed prime rib date marked 8/29 (discard 9/4) in cold drawers and beets date marked 8/25 (discard 8/31) in WIC. -CDI- PIC voluntarily discarded items. -0- 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 2 spray bottles at server station with no labels. -CDI- PIC properly labeled items. -1-

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 cut tomatoes prepared today cooling in prep unit. Items were cooling in small metal pan, densely packed at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC placed items on sheet tray and placed in WIC to facilitate rapid cooling. -0- 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 rolling cart with 3 different containers, 2 containers in dry storage and one squeeze bottle in flip top with no labels. -CDI- PIC properly labeled items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area and below server station where cloths and table cleaners are stored. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelets. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses./3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil in murky water. Per PIC, items were left over from previous night and not in use. -CDI- PIC replenished sanitizer concentration. -0-

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 lids stored in a container with debris. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying./4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in bowls stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no sanitizer test strips for sink and surface sanitizer at 3-comp sink. -CDI- EHS provided test strips. Ensure to order proper strips to be able to accurately measure sanitizer concentrations. -0-

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 exterior surface of warmer in need of cleaning, shelving where sheet trays are stored in need of cleaning. Observed handsink at line at FOH in need of cleaning. Observed shelving where clean dishes are stored in needs of cleaning. Increased and more thorough cleaning recommended. -0-

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/debris buildup on ceilings and walls throughout kitchen. Observed food debris on walls behind clean dish storage area. Increased and more thorough cleaning frequency recommended. -0-

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 Market employee rinse her hands with water and dry them, not using soap at all. CDI EHS instructed employee to wash her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed Market employee put on gloves without washing her hands and began to handle food. CDI EHS instructed employee to wash her hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top, cold drawer, and the WIC above 41F. PIC stated that these items were not prepped or cooked today. See temperature chart. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed that eggs being held on TPHC did not have the discard time marked on the unit. CDI EHS educated PIC and discard time was put on the unit. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on dish machine and with dirty dishes in dish area. Also observed sanitizer buckets stored on shelf with clean dishes. CDI All chemicals were moved.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed Market employee handling food with jewelry on her arm and hands,

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked while wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with heavy discoloration and deep grooves that can no longer be effectively cleaned and sanitized. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, the slicer blade, and a dicer stored as clean with food debris on them. CDI PIC moved pans, and dicer to dish room and instructed employee to clean the slicer. However, EHS recommended rewashing all the metal pans. VR needed 2-20-25 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the shield inside the ice machine has 2 areas with large amount of buildup.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed that eggs being held on TPHC did not have the discard time marked on the unit. CDI EHS educated PIC and discard time was put on the unit.

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 2 sanitizer buckets stored directly on the floor. CDI PIC moved buckets.

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. Observed ice cream scooper in the well without the water turned on. CDI PIC got a clean scooper and turned the water on in the well. 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 2 scoopers stored in dry ingredients with the handle touching the food. Also observed the Market’s ice scooper for ice stored unprotected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board that has deep grooves that can no longer be effectively cleaned and sanitized.

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 2 employee drinks on prep table, one without a lid. CDI PIC moved both drinks.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at sink in the upstairs Cafe.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI PIC put can in return area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of cooked breakfast sausage on the grill at 61F. Pic stated that it was cooked at 6 am this morning. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 multiple open packs of deli meat not date marked in the WIC. Also observed a bag of cut cabbage with 9/2/24 date. CDI PIC was not sure of date deli meat was opened and he voluntarily discarded both deli meat and the bag of cabbage. Also observed fruit cups with cut melon in the cafe with no date mark. CDI PIC provided date mark. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Obsewrved sausage being thawed in a bowl of water without running water. Employee stated that the sausage was taken out a couple of hrs ago. The temperature of the sausage is 61F. CDI PIC instructed employee to refrigerate or cook sausage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a head covering.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers still attached. CDI PIC had stickers removed and avocados rewashed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag hanging on the rack holding food. CDI PIC moved employee possessions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored as clean with food debris on them. PIC stated that regular dish washer had been out for 2 days. Also observed handheld slicer with food debris. VR needed 6-21-24 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs being held at the grill above 41F. PIC steed that they were taken out of the cooler at 7 am. CDI Eggs were put on TPHC and form was completed today. 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 sandwiches, melon cups, and parfait cups in WIC not date marked. PIC stated they were prepped yesterday. CDI PIC put date mark on these 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on dish machine and with dirty dishes in dish area. Also observed sanitizer buckets stored on shelf with clean dishes. CDI All chemicals were moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back kitchen and dish room

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tops. CDI PIC put towels in sanitizer bucket.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with stickers on them. CDI PIC had employee remove stickers and rewash avocados

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes being stacked while wet.

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 multiple boxes of single service containers and cups on the floor in storage. CDI PIC put boxes on the shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards at prep tops in the front area with deep grooves that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed 4 spatulas that are chipped and cracked. CDI PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food residue stored as clean. Observed can opener stored clean with old food debris. CDI- All items taken back for cleaning. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large cart blocking handwashing sink near the dish pit. CDI- Cart removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with stickers and sticker residue. CDI- Items taken back to be washed. 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 short ribs in walk in cooler, egg whites, eggs and French toast batter in cold drawer 1 holding above 41F. CDI- 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 sticker residue on the inside of a container containing cooked mushrooms. Mushrooms were touching sticker left on interior of pan. CDI- Mushrooms discarded and pan taken back to be washed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several jackets stored on the dish racks. Observed phone stored on front line. CDI- Removed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee taking on the phone and preparing food. Employee was holding phone. CDI- Phone put down and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, beans, marinara, lettuce and tomatoes holding above 41F in the prep top unit. CDI- 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 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 chicken dated 6/19/23 in the cold drawer unit. CDI- Chicken 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored around front line area. CDI- Removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink near the service station. CDI- Hand soap placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers left on several dishes in the clean dish storage area. CDI- Dishes taken back to be washed and stickers removed. Observed can opener heavily soiled with old food and debris. CDI- Can opener taken back to be washed. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stores in 74F water. CDI- Water removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no operable thermometer for dish machine.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed roller cart in need of cleaning at the grill.

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 floors at the back grill area and dish pit in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets, bookbags and items stored with customer items in the dish storage area and under prep tables.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handwashing sinks. CDI- Paper towels at the sinks.

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 roasted veg mix in the walk in cooler holding at 53F. Item was not within time/ temp parameters. CDI- Roasted veg mix discarded.

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 cold drawer units in need of cleaning

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items mixed with storage items at the dish pit.

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 cold drawer in prep top unit 2 in need of cleaning.

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 vent above dish pit in need of cleaning.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored above customer items in the tall reach in cooler.

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 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 . Observed potatoes cooling at a rate of 0. CDI- Potatoes placed in the freezer for rapid cooling.

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 slaw, hot brine pickles, roasted cauliflower and chicken holding above 41F in the cold drawer under prep top 2. Observed carrots holding above 41F in the prep top unit. CDI- Items within time/ temp parameters were cooled in the cooler. All other items discarded.

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 disclosure for menu. VR

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide disinfectant above food. CDI- REMOVED. 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed blue window cleaner labeled as peroxide cleaner. CDI- 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. -Pf 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 . Observed container of potatoes tightly covered with lid.

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 containers of flour without labels.

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 vomit/ diarrhea plan. CDI- EHS sent plan via email

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container and spray bottle top stored in back kitchen hand sink. CDI- Removed.

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 grits holding above 41F in the prep top unit. CDI- Discarded.

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 bin of flour and breader without label. CDI- Labeled.

4-501.11 Maintain equipment in good repair. Observed can opener blade heavily rusted. PIC will switch out blade.

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 vomit/ diarrhea plan for facility. CDI- EHS emailed plan to policy.

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 cut tomatoes expired in the walk in cooler. CDI- Tomatoes discarded.

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 containers of salt and spices without a label.

3-304.13 Linens and Napkins, Use Limitations (C) Observed linens in contact with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT test strips for the sink sanitizer. CDI- Test strips brought up from down stairs facility.

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 shelf under the warmer in need of cleaning. Observed cold drawers in need of cleaning.

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 floors of walk in cooler in need of cleaning.

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 opened at the Starbucks area without date mark. PIC did not know when milk was opened. CDI-Milk discarded NOTE: Facility is working on a reduced menu. Not much food prep being done at the time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats at the bar area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wrong test strips for sink. Get correct test strips

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of cold drawer unit in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI move to below work surface.

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 missing tag for oysters from opening. CDI- PIC will maintain record of tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods stored in cook line prep cooler > 41F. See temp chart. CDI by discard by PIC. Prep cooler ambient temp observed at 45F. PIC has removed TCS foods from unit and will utilize ice bath for cold holding or TPHC with a discard of 4 hours. Verification required within 10 days.

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 multiple ready-to-eat TCS foods in walk-in with expired date marks. Per PIC items had been stored in freezer and removed without a thaw date added to the label. Observed meat loaf held past 7 day date mark time. CDI by discard.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw oysters, steak, and seasonal catch fish on the menu without disclosure. Provide asterisk beside the menu items to identify food served raw or undercooked. Verification required within 10 days.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed establishment is vacuum sealing TCS foods requiring a variance approval. CDI- PIC has discontinued process and application for a variance was emailed. Any food prepared using this unapproved process can not be sold or served. Verification required within 10 days.

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 in dipper well without running water.