ROOSTERS WOOD FIRED KITCHEN

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle phone with gloved hands, then go to prepare food with the same gloves. CDI- Gloves removed and hands washed. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed undercooked shaved steak stored behind chicken in prep top. CDI- Removed. 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 slicer heavily soiled with old food debris. CDI- Slicer broken down and cleaned. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved streak cooked to 135F cooled, shaved, held in refrigeration and reheated for service. Facility will discontinue process and fully cook steak.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grape/ onion sauce holding above 41F at grill station. Item is cooked, cooled to room temp and held out at the chicken rotisserie station. CDI-Discarded. Observed pasta, Alfredo sauce, farro, goat cheese, macaroni and rice in prep top/ low RI 2 holding above 41F. CDI- Items not within time/ temp parameters discarded. Observed chicken, marinara, cooked mushrooms, and beets in prep top 1 holding above 41F. PIC stated that they recently turned on the unit. Ensure that unit in at temp prior to filling it with food. Observed hot brine pickled vegetables holding above 41F. Items were held in cooler overnight and not moved. CDI- All TCS items found out of temp voluntarily discarded or cooled in walk in cooler. This is the 7th consecutive time facility has been out of compliance with cold holding. ITS issued. 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 grape/ onion sauce held for over 7 days. Sauce dated for 8/3/26. Grapes and onions are caramelized and reduced in sugar. Items in held out at room temp near the rotisserie chicken station. CDI- Discarded. Discard items once they have expired. Observed ham, prosciutto and salami held for over 7 days without manufacturer letter or proof of extended shelf life. As discussed during previous inspection proof of date marking requirements is required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed packages of strips dated 8/11 in ROP packaging not recorded on logs.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line for use with stickers on. Removed during washing process.

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 low reach in units on line and housing cured meats in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout on front line area near the grill. Observed rusted vents at dish pit. 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 with heavy dust accumulation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and bottles stored in prep areas with customer/ prep items (snacks, oats, bottles...) Keep items in designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by spices. CDI- Removed and relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. CDI- Slicer broken down to be cleaned. 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 3 pans of lima beans at 78F beyond the 2 hours of cooling time. Lima beans started cooling at 10:45am. EHS temped items at around 2pm. PIC stated that they check temps after the initial 4 hours. EHS stated that after cooling to 135F cooked foods have 2 hours to cool to 70F 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of parm cream, chicken, tomatoes, roast beef, pork, chicken salad holding above 41F in cold drawers and prep top units. This is the 7th consecutive time facility has been out on cold holding. Facility will create plan for how food will remain 41F or below. If unit is not repaired and/ or all required foods not at or below 41F by verification date, ITS will be issued. VERIFICATION REQUIRED WITHIN 3 DAYS. 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) Unable to determine if pepperoni and salami is shelf stable or has extended shelf life. Provide letters from manufacturer stating that the food product has a shelf life beyond 7 days once opened or is shelf stable. Date mark items for 7 days until verified. Salami and pepperoni were both unpackaged. Salami was tied in meat string and saran wrapped. PIC did not have invoices. for EHS to verify. VRIFICATION REQUIRED 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC for items held on TPHC. CDI-EHS left copy. Copy filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed HACCP plan for not being followed. Facility has changed the procedures for short ribs, au gratin and sausage gravy. Short ribs, au gratin potatoes or sausage gravy are cooked in the oven (no vacuum package) and cooled down. Once they are cooled, they are pooled from the walk in and vacuum sealed. After sealing they area placed in the tall reach in freezer down stairs. They are pulled as needed, thawed for 1-2 days and used for service. This process is NOT approved facility is to cook-chill or sous vide per the HACCP plan. Observed no logs kept to keep for anything to track process for cooked items. No thermometer logs or any other logs. Facility did have one log for vacuum packaging, however it was missing a lot of information/ food that was vacuumed sealed. Observed several packages of au gratin and gravy not written on logs. Observed no date/ label for vacuum sealed short ribs. Observed no label for ROP raw meats. Items labeled with 30 day sticker. If facility wants to change the HACCP plan, it must be approved. VERIFICATION REQUIRED WITHIN 3 DAYS TObserved no thermometer logs for the past few months. Observed no data logger for cooler. Observed no cooling logs. for vacuum packed items. EHS will make a visit. CDI- Facility will discontinue process and resume approved process. EHS will make visit to ensure process is completed correctly.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several seasoning containers without labels. CDI- Labeled,

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 soup bowls stored at soup well with splatter on them. CDI- Discarded.

4-502.11(A) Maintain utensils in good repair. Observed wire basket broken/ torn on basket rack. Replace

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 drawers in need of cleaning. Observed flour/ sugar bin in need of cleaning. REPEAT

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 under and around equipment in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1/2 chickens in hot box near pizza oven holding below 135F. Observed grits sitting out on prep table at 87F. CDI- Reheated to 165F. Unit was running at 50F. VERIFICATION REQUIRED WITHIN 3 DAYS. 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 cauliflower, farro, peppers, tomatoes, alfredo, pasta, sausage (prep top 1), salmon, shrimp, zucchini (cold drawer 1), turkey, tomatoes, eggs, blue cheese, tomatoes (PT 2), turkey (CD 2). Observed buttermilk on ice holding above 41F. CDI- Items from PT/CD 1and on ice discarded. Items in PT/CD 2 cooled to 41F before 4 hours. Prep top 2 ambient temp 40F. This is the 6th consecutive time facility has been out on cold holding. Facility is required to complete a risk control plan. Facility will be required to complete temp logs every day. Logs will be sent to EHS via email. If facility cannot gain compliance in cold holding, an ITS may be issued. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, pepper, oil bottles without labels. Keep items labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes peeled prior to washing.

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 no water flow for utensils. CDI- Water turned on.

4-501.11 Maintain equipment in good repair. Observed cutting board heavily scored and stained.

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 drawers throughout in need of cleaning. Observed flour bin in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer used prior to sanitizing, twice. CDI- PIC sanitized thermometer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes soiled on clean dish storage area. 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 curry, feta cheese, rice and lettuce holding above 41F in low reach and cold drawer units. CDI- 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for salmon or steak on lunch and midday menus. VERIFICATION REQUIRED WITHIN 10 DAYS TO ENSURE MENUS ARE FIXED.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed handles missing on cold drawer units.

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 drawers and low reach in units in need of cleaning throughout. Observed bins housing lids in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at dish pit area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lettuce stored over ready to eat foods in walk in cooler. CDI- Lettuce placed on the bottom. 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 container of lids in soiled container. Lids were touching soiled portions of the containers and needed to be re- washed. CDI- Container taken back to be cleaned. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored at grill under 135F. CDI- TPHC used. 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 Caesar dressing holding above 41F in the prep top unit. CDI- Caesar discarded. Pts de-escalated based on severity. much improvement noted. 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 short ribs dated use by 2/20/25. Observed pickled tomatoes dated 3/19/25. CDI- Short ribs discarded. Tomatoes dated for proper date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk without a date mark. CDI- Date marked. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of oil without labels

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep top. CDI- Wet wiping cloth placed in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed lettuce put out for service without washing. CDI- Washed

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 tongs handing on side of ovens. Employees were brushing past tongs with their pants. CDI- Removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area.

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 mussel tag with no last sold date documented. Mussels were ran as a special over a weekend a few weeks ago. CDI: Sales tickets were reviewed to determine the last date of sale. EHS educated staff on requirements. Mussels are not on the current menu and PICs stated they would likely not run them for several months.

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 turkey breast cooling in walk in cooler at a rate of .4F/min with 30 min remaining until the 2 hour limit. Product was still 107F with 30 min left. CDI: Product was quartered and placed in reach in freezer and cooled to 54F within remaining 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix, arugula, and kale above 41F in cooler drawers. CDI: Spring mix and kale were rapidly cooled in walk in cooler as they were loaded just before lunch. Arugula was voluntarily discarded as it was from 8/12. Observed reach in cooler in prep kitchen area holding products above 41F. CDI: All TCS items voluntarily discarded. Observed pizza prep unit holding all items in the top part above 41F. CDI: Product voluntarily discarded. Maintenance tech on site and working on repairs during inspection. Technician serviced and turned down the pizza cooler. Reach in cooler was iced up. Technician thawed and adjusted temperature settings on reach in cooler. Observed tomatoes in prep cooler at the rotisserie station above 41F. CDI: Tomatoes were voluntarily discarded. All other items in cooler were at or below 41F. Observed bottom cooler drawer on fry station with calamari and chicken tenders holding above 41F. Drawer was not closed all of the way. Product rapidly cooled in walk in cooler to 41F during inspection. Ensure drawer is closed completely. Other items in the same drawer but further back were at or below 41F. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. 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 fries date marked 8/15 (when they were panned) when they were blanched 8/14. CDI: Date corrected. Observed pimento cheese date marked 8/15 when it was mixed 8/14. CDI: Date corrected. Observed fennel stock in walk in cooler from 8/5. CDI: Stock voluntarily discarded. Overall facility has a strong date marking system. Facility moved to a prep-and-print system very recently and are working out a few bugs with being able to re-print labels that were from prior to the current date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for hanger steak, New York strip steak, or duck breast that are offered undercooked. CDI: Menus corrected during inspection. REPEAT VIOLATION

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed several types of beef with no date mark and/or no 30 day label. Observed ROP salmon in reach in freezer. CDI: All items voluntarily discarded. EHS noted that several cryovac items were also missing from the logs. Products with no log date and no label were voluntarily discarded. Ensure all products are labeled and that logs are checked and monitored at required frequencies.

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of fryer station cooler. Observed vertical supports of shelves with dishes beginning to chip. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with significant burn marks and cuts at the fryer/grill station.

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 minor build up on shelving in walk in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build up on ceiling tiles in prep kitchen. Observed stained ceiling tiles and some with food spatter in the fryer and rotisserie areas. Work order has been placed to replace ceiling tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, that PIC stated was clean, with food debris around blade. CDI: Slicer broken down and cleaned during inspection. REPEAT VIOLATION Significant improvement from previous inspection as no containers or lids had any debris on them. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed scallops cooked to internal temp of 98F. CDI: Product discarded and new product cooked to internal temp of 147F. PIC amended menu to have product offered as undercooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of spring mix in cooler drawer that were over filled holding above 41F. CDI: Product rapidly cooled as it was brought up an hour prior. Product cooled to 47F by end of inspection. REPEAT VIOLATION Improvement made throughout facility with regards to cold holding. Logs are kept regularly and food items are temped prior to placing on the line or in long term storage. Future violations will result in full point deduction. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on menu for seared scallops that PIC stated are offered undercooked. CDI: Menus changed during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee container of ham stored directly on top of customer food in reach in. CDI: Ham removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up utensil pan with water from the handsink. CDI: Employee corrected and educated. Utensils washed and water obtained from prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic storage containers of varying sizes and 1/2 pint plastic lids with food debris stored stacked and as clean. CDI: Products rewashed. 1/2pt lids and containers were 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: 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 prep top at the saute station with parm cream, pasta, and broccolini holding above 41F. Front part of containers were as high as 46F and back parts were as low as 38F. CDI: Product was voluntarily discarded; broccolini was iced due to it being brought up to the cooler less than 45 min prior. CDI: Items for dinner service will be monitored more frequently and then discarded if above 41F. No items will be kept overnight. Work order put in for servicing. Follow up long term compliance visit to be made next week. Observed salad mixes in cooler drawer above 41F in some areas of the hotel pan. CDI: Product was rapidly cooled in the walk in cooler. EHS strongly suggests that less product be placed in the cooler drawers and that product is half way wrapped/covered to allow for more air flow. Consider using metal half pan lids instead of plastic wrap. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked plastic containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of fryer station cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in areas on the cook line, particularly near the salad and fryer stations.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed scallops stored behind fully cooked salmon cakes in cooler drawer. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomatoes cooling in reach in cooler while tightly wrapped. CDI: Product uncovered and properly cooled in a shallow pan in the walk in cooler. REPEAT VIOLATION Facility has agreed to do a risk control plan for cooling of ambient items. 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 .

3-501.18 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 throughout facility in various coolers with today’s date when it was cooked yesterday. CDI: Products corrected to yesterday’s date. Observed Tomato vinaigrette from 7/3, and cooked squash from 7/6 in reach in cooler. CDI: Product was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pimento cheese in prep top. CDI: Product date marked fro 7/11, when it was made. 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 while tightly wrapped in reach in cooler. CDI: Tomatoes moved to walk in cooler. REPEAT VIOLATION Facility has agreed to do a risk control plan. 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 one bucket of water with detergent with a wet cloth in it. CDI: Cloth removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet stacking of plastic containers on drying rack. CDI: Containers separated for air drying. REPEAT VIOLATION Improvements made from previous inspection.

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 kale cooling while tightly wrapped in the cooler drawer. Product relocated to the walk in but left wrapped. Product cooled at a rate of 0F/min. CDI: Product uncovered and properly cooled. REPEAT VIOLATION Overall facility has excellent cooling processes regarding using shallow pans, stirring, and ice as both an ingredient and around product to cool. Continue to work on the ambient cooling procedures and ensuring that monitoring by PICs of staff is occurring. Future violations will result in full point deduction and a Risk Control Plan. 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 buttermilk stored on counter on ice above 41F. Ice bath was not up and around the product. CDI: Product cooled and then placed in a proper ice bath. Use appropriately sized ice baths or switch product to TPHC. All other cold holding was in compliance. 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 salmon cakes cooling in cooler drawer while wrapped. CDI: salmon cakes unwrapped and properly cooled. Observed salmon cake mix cooling in walk in, and meatball mix cooling in walk in cooler in deep covered containers. CDI: Products placed on sheet pans and rapidly cooled. REPEAT VIOLATION Future cooling methods violations will result in a risk control plan. 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons stored in water at 70F. CDI: spoons removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on drying rack. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed several broken plastic lids for large lexans. CDI: Lids voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in the downstairs storage area used to store a mop head. Sink was also blocked by cart and not accessible. Handsink is the only available sink in this area and is used by employees prior to obtaining ice from the ice machine. CDI-PIC removed mop head from hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.For more information on food storage order please visit: http://meck.co/FoodSafety Observed a case of unwashed brussels sprouts stored over RTE veal jus. No contamination was observed. CDI-PIC corrected storage order.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pimento cheese cooling at a rate of 0.015 degrees/minute. Minimum cooling rate is .12 degrees/minute when cooling from room temperature to 41F over 4 hrs. CDI-When EHS stated the second cooling method, the PIC moved the pimento cheese to sheet trays and quick cooling to 41F was completed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house made onion straws held out for a special with no time or temp control. CDI: Onion straws voluntarily discarded. Item was offered as a garnish for the special only. CDI: Onions voluntarily discarded. REPEAT VIOLATION Facility has significantly improved control over temperatures and monitoring via training. 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 .

3-501.15 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 a large quantity of pimento cheese in the cooling process tightly covered in the WIC. Cooling in this manner was not effective, as the cooling rate was less than .12 degrees/minute. CDI: Pimento cheese spread out and cooled to 41F.

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 scoop handles down in direct contact with sugar and raw corn. CDI-PIC removed scoops from containers and moved to dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic and stainless steel pans on drying rack. Provide additional air drying space.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee pizza stored over clean linen napkins. CDI-Employee moved pizza to a designated area to avoid contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed several employees leave work station in front kitchen to gather supplies etc. and return to work station and don gloves without first washing hands. CDI- employees instructed and hands washed and clean gloves donned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two chicken quarters in pan in holding unit below 135F. CDI- chicken reheated to 165F. All other items in hot holding throughout observed above 135F.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with less than 100ppm quart. CDI- bucket refilled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various sized metal pans wet stacked on clean utensil storage shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed brown cutting board at prep area and several white cutting boards with deep scores.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed wash and rinse temperature guages on dish machine not properly functioning. Machine was properly sanitizing with 50ppm chlorine.

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 butter beans that were above 70F after 2 hours of cooling. CDI: Product was rapidly reheated to 165F and then cooled in smaller portions, with more frequent stirring and more ice in the ice bath.

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 caramelized onions, provolone, and blanched fries holding in prep tops and cooler drawers above 41F. Facility has TPHC procedures written for caramelized onions, however was not using TPHC today. CDI: Facility rapidly cooled provolone and EHS and PIC discussed filling the container with less and keeping the back up container with a lid (other items in the prep top were at 41F and below, therefore it was determined that the cooler is working). Facility added fries to the TPHC procedures. Facility will move to TPHC for the blanched fries due to popularity of the item. REPEAT VIOLATION

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 ROP (no HACCP/no variance required) of short rib being done during inspection. Employee only time stamped the bags, and did not date them. Bags were placed into a pan to reheat. CDI: Dates added to bags. Observed no date mark or time stamp on ROP raclette cheese (requires date marking). Per production, it was done today.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP fully cooked chicken skins which are not approved per variance and HACCP plan CDI: Chicken skins were voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed ROP cooked chicken skins stored in the reach in freezer. This product does not follow/meet the requirements of the approved variance. CDI: Product voluntarily 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken portions and chicken in deep pans cooling in various prep tops and cooler drawers throughout facility. CDI: Product was moved to sheet pans and properly cooled in the walk in cooler. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket with wet wiping cloth below required quat level. CDI: Bucket was changed out and filled to proper concentration.

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 water container holding in-use utensils at 88F. CDI: Utensils cleaned and new ones stored in a clean, dry area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed Caesar dressing made today 3.75 hours prior at 53F. CDI: Product placed on a sheet pan and rapidly cooled to 41F within remaining 15 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk on ice holding above 41F. CDI: product was rapidly chilled by creating a proper ice bath. All other cold holding throughout facility was in compliance.

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 chicken held on TPHC kept past 4 hours. CDI: Chicken voluntarily discarded.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed facility is not correctly following their HACCP and variance plan for cook chill and then storage. Facility can no longer complete full procedures due to not having a data logger. The current process no longer requires a variance. Submit updated procedures and HACCP plan to MCHD.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed Caesar dressing cooling in a deep covered cambro. CDI: Product moved to a sheet pan and rapidly cooled to 41F. REPEAT VIOLATION Overall facility has excellent cooling procedures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and cambros stored as clean. CDI: Pans and cambros separated.

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 interior of walk in cooler near seafood storage with dust build up. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

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 and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits hot holding below 135F. CDI: Grits rapidly reheated to over 165F.

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 date mark of 10/1 on pimento cheese in prep top. CDI: pimento cheese voluntarily discarded. REPEAT VIOLATION Significant improvements have been made. Overall facility has an excellent date marking system in place. This was the only item out of compliance.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety Observed cooked field peas ROP in downstairs freezer. No date marking or labels were on the product. Sides of the Plastic bag were unable to be separated apart from one another. CDI: Product voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed ROP cooked field peas in downstairs freezer. Facility variance letter is for raw vegetable ROP only. CDI: Product voluntarily 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 Observed hard boiled eggs cooling in prep top on the line. CDI: PIC immediately directed employee to cool the eggs in the walk in and re-educated staff on the cooling process they have in place.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs used for food items on the line leaned against interior of container. CDI: Handles removed. EHS educated PIC about what types of utensils are acceptable.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on gaskets and in cooler near Sous vide bath. Cooler is not in use. EHS advised PIC to regularly open cooler to verify cleanliness and that it has not become a pest harborage area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over cooked chicken and Caesar dressing with raw eggs stored over ready to eat items with no raw product. CDI: Items reorganized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed packaged unwashed heads of lettuce stored with washed heads that were cut for wedge salads. CDI: Washed heads voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled onions and cut lettuce in prep top above 41F. CDI: Product voluntarily discarded. Observed calamari, oysters, and blanched fries in cooler drawer and eggs and yogurt in prep top above 41F. CDI: Products voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beets date marked 6/25. Observed cut collard greens pickled with a date of 6/29. CDI: Items voluntarily discarded. Peach salsa date marked 6/29. CDI: Items voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked carrots. CDI: Product properly dated, as PIC stated that it was done on Saturday.

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 Observed no time written for tomatoes that PIC stated they keep for the shift. Product is cut and then discarded within 4 hours. CDI: TPHC form filled out during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed temperature logs for coolers that shows that walk in, with ROP product documented as being done the day before and the day after, was holding at 43F. No corrective action was documented. CDI: Today cooler with ROP product was holding at 41F and below and no other dates showed walk in above 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored in soapy water at the bar. CDI: Cloth removed. Observed wet cloths stored in a dry bucket at server area upstairs. CDI: Cloths moved to sanitizer. Observed sanitizer below 200ppm quat at bar with wet cloth. CDI: Bucket refilled to proper concentration.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed to-go containers stored under sink drain line in server area upstairs. CDI: Items relocated. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed utensils and plates stored on cart in atrium area. Keep food contact surfaces covered or inverted. CDI: Items moved.