800 DEGREES WOODFIRED KITCHEN / BAR ONE LOUNGE

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in dish pit area. CDI - REHS provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed caesar dressing made from raw shell eggs being stored above RTE foods in WIC during inspection. Observed crab cakes made with raw shell eggs being stored above raw steak in meat lowboy. CDI - Storage order corrected. 0 pts. 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 a multitude of stacked hotel pans baring sticker residue while being stored as clean during inspection. CDI - PIC began removing soiled pans and placing in dish pit. 1.5 pts. 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 .

3-501.19(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 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 lemon caper dressing being held outside of temperature control during inspection. PIC stated dressings are held on time and thrown away between shift change. REHS did not observe dressing listed on TPHC form, or a time stamp on the container identifying when it was removed from temperature control. CDI - Dressing added to TPHC form. Dressing voluntarily discarded. Repeat. 3 pts. Risk Control Plan to be discussed if no improvement by next inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salmon that can be added to “complete salad” all menus and burgers on lunch menu have no indication that they can be ordered raw or undercooked despite PIC stating that they can be. Observed caesar salad on dinner, lunch, and lunch specials menu with no indication that the dressing is made with raw shell eggs. Correction necessary. 10 day VR required. 0.5 pts.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC labeled and segregated dented cans. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed chest freezer broken and out of order during inspection. Removal, repair, or replacement necessary. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed various handsinks throughout kitchen not properly stocked with easily accessible waste receptacles during inspection. Ensure all handsinks are supplied with easily accessible trash cans. 0 pts.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed small glassware dish machine at 0ppm chlorine after running multiple cycles. VERIFICATION REQUIRED. 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

REPEAT 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 2 containers of truffle cheese at 88F-90F after more than 2 hours of cooling. CDI: Items were voluntarily discarded. If violation occurs on future inspections a risk control plan and/or permit action may be required. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed 800 sauce and pesto being held on TPHC without time labels. CDI: Items were labeled.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed truffle cheese cooling inside prep unit in containers wrapped with plastic wrap. Observed sliced tomatoes cooling at a rate of 0.09F/min inside prep top. Observed diced tomatoes cooling at a rate of 0.04F/min inside prep unit. CDI: Tomatoes were moved to walk in cooler to cool. EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving with cans for facility use. CDI: Item was placed to the side to be sent back for credit.

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 of food debris in bottom of reach in coolers and reach in freezers. Observed build up on sides of equipment in secondary kitchen area. Clean as needed.

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 sausage at 80F with less than 30 mins left in 2 hour cooling window. CDI: Sausage was spread out on sheet pan and reached 70F by end of cooling window. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 cut tomatoes above 41F after more than 4 hours of cooling. CDI: Items were voluntarily discarded. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed peppers being held on TPHC without a start time/Discard time. CDI: start time was placed on item.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed sausage cooling in container with lid secured. Observed cut tomatoes cooling inside prep top. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit at pizza station. PIC stated items will be replaced later this week.

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 minor dust build up on ceiling vents. Clean as needed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, squeeze bottles, and plates with food debris while being stored as clean. CDI: Items were rewashed during inspection. 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 roasted corn at 80F with 10 mins left in 2 hour cooling window. CDI: Item was placed in freezer. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed truffle cheese at 130F in steam well. CDI: Item was reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items in salad prep top above 41F, ambient air was 47F. Observed food items holding at 41F-43F inside walk in cooler. Ambient air of walk in cooler was 46F at start of inspection. PIC defrosted condenser unit. Ambient air dropped to 39F by end of inspection. Food items cooled to 41F by end of inspection. According to PIC temperatures were taken around 7am this morning. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P. Observed 2 containers of marinara and buscatini sauce with prep dates of 7/1 and 7/2. CDI: Items 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Parmesan cheese with a start time of 12pm at 11:50am. Item was just removed from cooler. CDI: Item was marked with correct time.

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 corn at 80F with 10 mins left in 2 hour window. Corn was sitting out at room temperature on sheet pans with husks on. CDI: Corn was placed in freezer. 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 .

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

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 debris in bottom of reach in freezer. Clean as needed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks stored on prep surfaces and counters.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth inside of one hand sink and ice in another. CDI - Items were removed from the sinks.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed a missing aquaculture letter from a new fish supplier. CDI - Manager was able to obtain letter during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both the main dish machine and the glass dishwasher with 0ppm chlorine. CDI - Machines were primed and both started to sanitize. AutoChlor arrived before the end of inspection and repaired the water levels for both machines. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on a deli slicer stored as clean. CDI - Item was taken apart to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine and drink machine ice chute.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 54 degree wings on the counter. Manager stated that this item is placed on the counter during rushes. CDI - Item was voluntarily discarded. EHS and manager added wings and fries to the TPHC policy.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 beet tahini in the prep cooler from 4/1/25. Observed missing date mark for risotto. CDI - Items were voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed missing time sticker for cauliflower. CDI - Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

REPEAT 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 5 bins of flour or sugar with missing labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in storage area and dish room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed soiled wiping cloths stored on prep surfaces. Observed several sanitizer buckets stored on the floor.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed a broken reach-in freezer and a broken drain gasket for the 3-compartment wash basin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the dish pit hand sink. CDI - Manager provided during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above pre-washed arugula in the walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 126 degree unsalted butter next to the grill. Observed 128 degree cheese and peppers in the steam well. CDI - Items were voluntarily discarded. Water was added to the steam well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed room temperature Parmesan cheese and cherry peppers. Containers for these items say “keep refrigerated.” CDI - Both items were placed on TPHC.

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 missing TPHC policy for cauliflower, cherry peppers and Parmesan cheese. CDI - EHS provided TPHC policy for all products.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 70 degree onions attempting to cool on a speed rack in the kitchen. CDI - Onions were moved to the walk-in cooler.

REPEAT 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 spices, oil squeeze bottles and a large bin of corn meal with no labels.

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 a scoop for Parmesan cheese submerged into the product.

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

REPEAT 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a broken reach-in cooler, a broken drain plug for the 3-compartment wash basin, and a cutting board with deep stains and cuts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth inside of a hand sink. CDI - Item was removed.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one container of raw scallops stored below raw chicken. CDI - Manager moved to the correct order. Improvements made from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomatoes, corn and noodles attempting to cool in the back kitchen prep coolers. These units are only designed to maintain temperature. CDI - all items were moved to the walk-in. Manager will speak with staff about proper cooling techniques.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bins of sugar and flower with no labels.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three wiping cloths stored on prep surfaces of the kitchen.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee cloth drying dishes out of the dish machine.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a large prep cooler cutting board in the back kitchen with deep stains and cuts. 4-501.11 Maintain equipment in good repair. Observed a small under-counter freezer that is not currently working. All food has been removed. Observed the a broken drain plug for the wash side of the 3-comp sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels in the secondary kitchen hand sink. CDI - Manager provided during inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw salmon in the meat cooler. CDI - Items were moved to the correct order.

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 flour with no label.

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 two spatulas being stored in the gap between the prep cooler and low cooler.

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed melted and cracked handles on several spatulas and utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two prep cooler cutting boards with deep cuts and stains.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Beet and sweet potato sauce reheated for hot holding below 165F. Sauce returned to grill to reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Several packages of cooked chicken and quinoa above 45F. Items above rim of container and discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers wet stacked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed truffle cheese in steam well at primary kitchen holding at ,135F. CDI - PIC placed cheese on grill and reheated to 165F. 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 .

3-501.16(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 quinoa (from previous day) in primary kitchen plate prep cooler holding>41F. All other items were 41F or below.CDI - PIC voluntarily discarded item. - 1.5 - REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Caesar dressing containing raw egg and anchovies cooling in a tightly sealed container. Cooling rate was calculated < .12 degrees per minute necessary. Per label item had been prepped for 1.5 hours. CDI - PIC had dressing placed in ice bath that finished cooling to 41F - 1 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with cloth heavily soiled. CDI - Container was emptied and refilled with fresh sanitizer and a clean cloth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Recommend food establishment implements pyramid stacking methods. - 0.5 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed scallops and tomatoes both above the temperature threshold. Items were cooled using walk in cooler.

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 foods such as tomatoes and chick peas recently opened placed directly inside of prep unit for cold holding. Items were moved to walk in cooler to cool down at a faster rate. Observed pasta, ranch containing buttermilk, and Caesar dressing containing pasteurized eggs cooling inside of walk in unit with lid tightly attached. Ensure that foods are cooling with proper air flow to meet cooling parameters needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were moved to the sanitizer bucket with low sanitizer concentration. One sanitizer bucket had a concentration range of 100ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloths on several countertops. Wet wiping cloths were placed back in sanitizer containers. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed multiple sanitizer buckets stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Recommend food establishment implements pyramid stacking methods.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash their hands and then recontaminate their hands by turning the faucets off with their bare hands. CDI- Employees were educated on how to properly wash their hands and then followed. Observed multiple times from multiple employees. Recommend retraining staff on how to hand wash.

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 . 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed meatballs cooling inside of walk in cooling. In 27 minutes passed, observed meatballs only drop a total of 1.4F. in order to meet the proper cooling rate meat balls should have dropped a total of 3.24F in 27 minutes. CDI- Meatballs were moved to walk in freezer. Observed lettuce without a temperature change in 26 minutes. Lettuce was broken down in to smaller portions and vented to cool at a faster rate. Observed ranch dressing containing buttermilk inside of the reach in units from days prior that have not been used today that did not meet 4 hours of cooling.

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 meat balls and lettuce cooling tightly covered in with plastic on sheet racks in walk in cooler and Cambro lid. CDI, EHS educated PIC on proper cooling methods and plastic was vented on TCS food items to allow air flow circulation to promote rapid 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 flour in a bulk container removed from original packaging without a label present. CDI- Person in charge labeled during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed dishes left wet stacked. Recommend food establishment implements pyramid stacking methods.

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 meatballs and pasta in the WIC that were above 41F. Foods had been in the WIC since the night before. CDI-foods were discarded.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no diarrhea or vomit procedure plan. EHS emailed facility guidance from NC 2017 Food Code regarding this requirement.

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 meat balls and cooked quinoa cooling tightly covered in with plastic on sheet racks in walk in cooler. CDI, EHS educated PIC on proper cooling methods and plastic was vented on TCS food items to allow air flow circulation to promote rapid cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bar handwashing sink was being used as a dump sink. Strainer was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine sanitizer was reading lower than 50ppm Chlorine. Water was changed and it was reading 50ppm Chlorine. Service provider was just here yesterday so they are coming back tonight to ensure there are no problems.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods at 43-59F. The unit was stocked with food from one hour ago (They go through these items every night). It was difficult to tell if it was the process of not cooling food down to 41F before placing in the cooler or if the cooler was malfunctioning. After discussion we noticed the door to the cooler was not closing due to a long pan. All food items will be discarded at the 4 hour mark of when they were put in the unit. Facility is open for less than 4 hours this evening so contents will be easily discarded. Staff will monitor unit. Return visit required to ensure proper function.

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 tomatoes, lettuce, and other toppings for salads and entrees above 41F in prep units. In the salad cooler, the items from previous day were holding at 41F but others cut today were above 41F. All these toppings will be discarded at the 4 hour mark and staff will cool in walkin before placing out in the future.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 sanitizer buckets with towels below approved Quat levels. Refilled to 200ppm Quat.

6-303.11 Intensity-Lighting - C Increase lighting over dish wash area in bar to 20 foot candles. There is very little light at this time.