SUMMER HOUSE

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee washing dishes touch dirty dishes and then touch clean. CDI, educated the employee, had him wash his hands, and also had the contaminated clean dishes returned for more cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Clean the ice machine more often to avoid buildup of residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter in the baking area sitting out at room temperature at 72 F. CDI product discarded. Consider placing this item on TPHC in the future if the butter needs to be softened for baking or use a smaller amount of butter at a time. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed sliced tomatoes from the breakfast TPHC time frame that had been returned back to the reach in refrigerator. All foods held on TPHC must be discarded at the end of the 4 hour window. Observed TPHC tags for the front line with the morning time frame. When the food is replaced for the next TPHC window, ensure the products are labeled with the discard time. CDI Tomatoes discarded and update time tickets provide for the items placed on the line for lunch.

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 squirt bottle of water with no label and a shaker of salt and pepper with no label. Ensure these items are labeled.

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 rubber spatulas in warm water at 120 F, the other 4 sets of items in water were above 135F. Ensure the items stored in hot water is at 135 F or greater.

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. Observed metal cups for fries stored stacked together and wet. Ensure items are allowed to air dry and add shelving if additional space is needed for air drying. CDI, items unstacked to be air dried.

4-502.11(A) Maintain utensils in good repair. Observed cords on two knives that were damaged. All other cords were in good repair. Ensure that the damaged cords are replaced when the knife delivery comes to replace and sharpen knives.

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 an un-used cabinet with a lot of rodent feces. PIC advised that several weeks ago they had a rodent issue, but it’s resolved now. Clean the cabinet so that it’s free of debris. No other rodent signs observed in the kitchen.

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 food residue and debris collecting under equipment in the kitchen area. Clean the floors with more detail more often.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife with black residue on magnetic storage strip at front line. Advised staff to wash the knife, but it was only wiped off with a paper towel. CDI, knife was washed rinsed and sanitized by the employee after providing instruction.

3-401.11 Cook raw animal foods to required temperatures. -P. Observed employee cooking chicken on the grill and placing in a pan without checking the temperature of the chicken. Observed on piece of chicken at the edge of the grill at 109 F. CDI, Had employee continue cooking the chicken and advised to use a thermometer to check the temperature. Product achieved greater than 165 F.

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 raw burgers cooling in walk in with a slow cooling rate due to overstacking of covered pans. Observed cooked corn in a covered container that was used to fill front line pans with a cooling rate of zero. CDI, Products uncovered by PIC and began to cool quickly. Establishment should invest in a speed rack to help staff cool these prepared items. The raw items are only being moved from the commercial box to a large metal pan. Evaluate your process and ensure this is being done in small batches and quickly. Train staff to leave items being cooled uncovered. Now that the establishment has moved cooling to the back of the walk in, additional proper cooling methods, staff training, a follow up on items cooling by management will ensure success. Points will remain at half this time since cooling was moved to back of refrigerator per EHS instructions. Establishment will be placed on a risk control plan if there is a cooling violation on the next inspection. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chipotle mayo at 48 F in the walk in refrigerator, product was delivered around 5:00 am. Observed Caesar dressing at 48 F, also delivered today, in a reach in refrigerator. CDI, both products discarded. Ensure foods are delivered at 41 F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed digital menu on the table missing the disclosure for all under cooked items. Update online menu to match paper version. Add “menu item may be served undercooked” to each raw protein item on the digital menu that you are willing to serve 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. Observed container of corn at 43 F in a covered container that was used earlier to fill containers at the front line. Observed mahi mahi at 50 F in a covered container. Observed raw hamburger in stacked in covered containers that had been portioned at 43-53 F. Ensure that staff are venting containers of food returned to the walk in so that they can cool quickly and storing foods in a single layer. CDI, products uncovered. Note: Cooling items have been moved to the rear of the walk in refrigerator, thank you for this change. Establishment should be in compliance once staff vent foods that are cooling, but management will need to check temperatures to make sure process is working. 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored on magnetic strips at the front line. Observed black residue on the strips. CDI, magnetic strips were cleaned and sanitized.

4-502.11(A) Maintain utensils in good repair. Observed cutting boards at front line with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards. Repeat Code Citation. Observed frying pans with damaged surfaces. Replace the pans with damaged teflon. 4-501.11 Maintain equipment in good repair. Observed green shelving in walk in with some chipping paint. Repair the shelving.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the dish washing trays with a lot of residue. Clean so that the trays are free of food residue and black residue.

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 food residue and debris collecting under equipment in the kitchen area. Clean the floors with more detail more often.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. EHS interviewed three staff about the tethered knives and how they are cleaned and sanitized. The staff advised that they are just cleaned with the sanitizer buckets. Interview PIC, and they advised the items must be washed, rinsed, and sanitized. CDI, PIC provided instruction to the staff about cleaning and sanitizing procedures. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced pearl tomatoes and blue cheese that had been prepared at 9:30 am this morning at 47-48F. The items were in covered containers and located at the front of the refrigerator exposed to ambient temperature when the door was opened. After 43 minutes the products were at 46-47 F and had a cooling rate of .046 F degrees per minute. Observed covered sliced tomato and sliced pearl tomatoes in the walk in covered at 57 and 48 F. These items had a cooling rate of .037 degrees per minute. CDI items move to walk in cooler and placed on a sheet pan and items began to cool more quickly by the end of the inspection. Kept establishment at half point deduction because they made an effort to assist with cooling better by moving their designated cooling area in the walk in to the back of the walk in where it is colder. Going forward, all items must be cooled in this area uncovered. 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 cooked chicken sitting in a pan on the stove top without temperature control at 120 F. Product had been recently prepared. CDI, product reheated to 165 F. Ensure food items after cooking are kept at 135 F or above. 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 milk opened today with no date. PIC advised the milk is only used for breakfast and will be carried over to tomorrow. CDI, product relabeled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in the walk in that were covered and did not have a fast enough cooling rate. Observed sliced pearl tomatoes in a reach in and walk in that were covered and cooling. Observed Blue cheese cooling that was covered in a reach in refrigerator. CDI, products un-covered and moved to a colder location in the walk in. 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 container of cornstarch with no label. Ensure containers are labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed old mouse droppings behind the tall bakery oven on the floor. No other signs of mice in the rest of the kitchen area. Ensure the kitchen is free of pest. Move the oven and clean/survey the area for active rodent signs.

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 rubber spatulas in warm water at 120 F. Ensure the items stored in hot water is at 135 F or greater.

4-502.11(A) Maintain utensils in good repair. Observed cutting boards at front line and on the clean utensil rack with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards.

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 sliced cherry tomatoes cooling covered in the front unit at a rate of .09 degrees per minute and sliced tomatoes covered in the walk in cooling at a rate of .058 degrees per minute. Ensure foods are cooling properly. CDI, items uncovered and moved to the coldest part of the walk in where they began to cool quickly. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw burger, cooked pasta, deli meat, and sauces all above 41 F in the walk in refrigerator. Per discussion with PIC, the walk in was left open for a long period of time starting at 7:30 am for inventory. Majority of the items out of temperature were at the door. EHS determined that a lot of warm air flows into the walk in when the door is left open. CDI, all items moved to HMS Host walk in freezer for cooling. Items began to cool to 41 F at a good cooling rate. PIC now understands that leaving the door open will cause food to be out of temperature. Observed chipotle mayo and yogurt above 41 F at the salad prep unit. These items were not on the TPHC form. CDI, items discarded by PIC. Observed lettuce in front reach in at 44 F. CDI, product discarded by PIC. Overall, the PIC needs to ensure all cold foods are held at 41 F or below. 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 container of lettuce with no date, CDI, product discarded by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced tomatoes cooling in the walk in that were covered and did not have a fast enough cooling rate. CDI, products un-covered and moved to a colder location in the walk in. 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 container of salt and pepper with no label. CDI, product labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen area. Keep the kitchen free of pests.

4-502.11(A) Maintain utensils in good repair. Observed damaged white serving bowls. Observed cutting boards at front line and on the clean utensil rack with stains, deep grooves, and that are no longer cleanable. Replace the damaged cutting boards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with stickers, tape residue, and packaging tape on the clean item shelf. CDI, the items were moved for additional 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 .

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 a large container of cornstarch with no label. Keep this product labeled. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab and go items at to-go area with no allergen labeling. EHS spoke with a front counter employee and they deferred to management. Management staff were not able to find the document describing allergens for each product. The allergen guide was eventually found electronically. If staff at the counter are used to identify allergens for grab and go items next to the cash register, they need to be able to provide the information for the customer. Recommend adding the allergen information to each grab and go product label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a red container of sanitizer below the required sink and surface sanitizer range required per the test strips. A cloth towel was in the product. Maintain sanitizer at the correct strength when wipes are stored in sanitizer. CDI, container of sanitizer remade by PIC.

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 1 out of 4 containers of utensils on the grill and stove top in water less than 135 F. CDI, PIC move the items to be cleaned. Points not escalated today due to improvement.

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 single service items stored under two sinks at the to-go counter area. Do not store food service items under sewage lines and sinks.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed slash resistant gloves, staff advised they do not cover the gloves with a disposable glove when in use. Since the texture of the gloves are not rough, ensure staff are trained to cover the gloves with a disposable glove when in use.

4-502.11(A) Maintain utensils in good repair. Observed damaged white serving bowls. Observed cutting boards at front line with deep dark grooves that are no longer cleanable. Observed utensils with melted plastic handles. Replace the damaged utensils and equipment.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwashing area employee touched used dishes and then touch clean dishes. Ensure hands are washed when required. CDI, EHS and PIC provided education to employee. Dishes were placed to be rewashed that had been contaminated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P . Observed unwashed avocado and limes stored above raw fish and chicken. Store the raw produce seperate and below all other food items. However, raw proteins still cannot be stored above unwashed produce. CDI, unwashed produced moved to an approved location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Clean the interior of the ice machine more frequently. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored clean, but with sticker residue and some food debris. Ensure the dishes are cleaned properly before storing for use. CDI, items placed at sink for rewashing. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed a small pan of cut pearl tomatoes prepared less than 4 hours ago, with a slow cooling rate. The pan was covered and only cooled 1 degree in 40 minutes. CDI, pan unwrapped and item began to cool properly. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken at 46 F in drawer at grill. Product had been taken out of the walk in earlier less than 4 hours ago and additional preparation occurred. CDI, raw chicken placed in walk in for cooling and was reducing in temperature properly by the end of the inspection. Observed raw salmon in the walk in at 43 and 53 F. Items were covered and had been prepared earlier today, but the time was unknown. CDI, product discarded. Observed salad mix above 41 F at salad station. CDI, salad discarded. Item will be added to TPHC procedure. Ensure TCS items are held at the correct temperature required in the food code. 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 (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 TPHC procedure in the establishment. Items were being held at front prep station using correct TPHC procedures. CDI, PIC filled out a new procedure by the end of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one pan of cut pearl tomatoes stored in the walk in cooler in a covered container. CDI, product unwrapped for cooling. Ensure items are cooled rapidly and uncovered. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed the fry refrigerator at the fryer with no air thermometer. Install a new thermometer. CDI, PIC placed a new thermometer in the refrigerator.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. Observed tongs stored on oven handles and in a location that is allowing staff clothing to touch the tongs. Move the tongs to a clean location. 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 grill utensils stored in hot water that had debris. Replace the hot water when the water is no longer clean and with visible debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored wet and stacked together on shelving. Allow dishes to properly air dry before storing.

4-502.11(A) Maintain utensils in good repair. Observed damaged plates, bowls, and pans. Replace all damaged utensils. 4-501.11 Maintain equipment in good repair. Observed the robot coupe with a damaged blade. Replace the damaged blade

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 the walk-in interior floor with debris around the edges of the floor at the wall. Keep the floors clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue on cleaned cutting boards at 3-comp sink. CDI - PIC removed cutting boards to be washed. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated that prep top cutting boards are washed in the morning, after lunch, and at night. EHS reminded PIC to wash/rinse/sanitize cutting boards every 4 hours. CDI - cutting boards were flipped over to use the clean cutting surface on the bottom. 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 garlic and oil in squeeze bottle above grill at 91 F. REPEAT. CDI - PIC voluntarily discarded food. Points not escalated due to improvement from last inspection. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed liquid eggs held in ice bath on TPHC from 5:30 am to 9:30 am. Employee attempted to use eggs to cook an omelette at 9:40 am. EHS reminded PIC that eggs were past time. CDI - PIC voluntarily discarded food. 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. PIC stated cheese in lowboy cooler was on TPHC. Cheese was not time stamped. CDI - cheese was 41 F or below and held in a temperature controlled environment. EHS allowed PIC to keep cheese on temperature and reminded PIC to time stamp any foods on TPHC.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored on shelf with visible dust above veggie wash station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned containers wet stacked on shelving rack in dish pit. REPEAT.

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 employee sneeze in her hand and handle drink cup. CDI PIC instructed employee to wash her hands and prepare a new drink, 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle unclean dishes and proceed to put away clean dished=s without washing his hands. CDI EHS educated PIC and PIC spoke with employee. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees change gloves without washing hands. CDI EHS educated PIC and PIC instructed employees to wash their hands and put on clean gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed squeeze bottle in hand sink. CDI PIC moved squeeze bottle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and lids stored as clean with food debris and labels still intact. CDI PIC moved items to 3 comp sink to be washed, rinsed, and sanitized. 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 buildup on the inside of the ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink to high for Sink and Surface sanitizer. EHS advised PIC to use room temperature water to remake sanitizer water. CDI sanitizer was within recommended range for Sink and Surface sanitizer. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and ham in salad low boy above 41F. Observed turkey in WIC at 43F. PIC stated that the sliced tomatoes and ham were put into the unit within the last hour. CDI PIC voluntarily discarded turkey and put the sliced tomatoes and ham in WIC to cool back down,. 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 flying insects near hostess station.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets with lower than recommended amount for Sink and Surface. CDI PIC corrected buckets REPEAT

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

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 single service cups on floor in To-Go area

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 back of grill area and in between the grill with large amount of buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep top above 41F Observed fish in cold drawer above 41F. See temperature chart. PIC stated that these items were prepped and put in the units this morning. CDI PIC put foods in WIF to cool down quickly. 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 Mahi mahi and other prepped TCS foods cooling in cold drawer and prep top. CDI PIC put foods in reach in freezer to cool down quickly. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sink & surface sanitizer concentration in 3 buckets below 700 ppm. CDI PIC adjusted sanitizer in buckets.

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 working bottles of oils that were no labeled. REPEAT

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

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 pico and tomatoes cooling while covered with plastic wrap. CDI-plastic wrap was taken off of foods to allow for faster cooling.

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 working bottles of oils that were no labeled.

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. Observed dish machine in bar area not properly sanitizing. 0ppm concentration. CDI-all glassware will be taken to the kitchen dish machine to be washed rinsed and sanitized. paper cups will be used. VR to be done by 07-02-22

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

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 working bottles of oils that were not labeled. CDI-PIC labeled the bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers. CDI-PIC returned containers to the dish area to be rewashed rinsed and sanitized. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boiled eggs at salad station that were stored above 41 F. CDI- PIC voluntarily denatured and discarded eggs into trash.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer that was not wearing an effective hair restraint. CDI- employee pulled hair back and placed hair restraint on so it is effective.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at prep stations. Replace/resurface cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers left on exterior of containers once they were cleaned. No containers were stacked on top of effected container. CDI- stickers were removed and containers were properly cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed blueberries over washed produce. Relocated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Salsa is held using time. No procedures are in place. Emailed TPHC template. Inspector is required to confirm this has been completed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 3 Egg Breakfast missing * as it may be undercooked. The facility is not yet open for breakfast so points will not be deducted as this part of the menu is not in use. It must be corrected before breakfast service begins. Note: if you decide to offer salmon cooked to order in the future, you will need parasite destruction/aquaculture letters and a consumer advisory on the menu.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers wet stacked. Separated and re-washed.