BUHO AT GRAND BOHEMIAN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed 2 drink stored over food in tall reach in and on shelf above prep sink. CDI- Dinks discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee holding flat bread with bare hands. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch holding above 41f in prep top unit. EHS recommends keeping ranch in the low reach in, so that temperatures stay at or below 41F. 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 .

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored over flat breads in low reach in unit. Keep raw foods below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for new holiday menus. PIC will make correction to menus. Ensure menus have both reminder and disclosure.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for menus. CDI- Disclosure written on menus. PIC took others menus to get verbiage printed.

4-501.11 Maintain equipment in good repair. Observed ice machine door not closing. Get fixed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily stained and scored cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico in prep top cooler above 41F. Product was in a pint container and then in a 1/6 pan. Product was not touching the pan, therefore not maintaining temperature. CDI: Product was rapidly cooled in reach in cooler as product had just been placed there during set up. REPEAT VIOLATION 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed water that chicken was thawing in was 82F. CDI: Ice added to water to assist in maintaining temperature of product as it thaws.

4-501.11 Maintain equipment in good repair. Observed torn gasket on right door of tall reach in cooler.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up within chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left side prep cooler holding items above 41F. CDI: Prep top items placed on TPHC. Paperwork on file. Items in reach in were relocated. Cooler was just loaded at 4pm. All items came from other coolers holding at 41F and below. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in ice scoop holder with standing water. CDI: Scoop holder and scoops cleaned. EHS recommends providing a container with holes in the bottom to drain water.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed employee book bag stored directly on clean towels. CDI: Bookbag relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bulk sanitizer empty at the dish machine and dish machine was reading 0ppm chlorine. CDI: New stock bucket obtained and machine reading 100ppm by end of 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 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 right side prep cooler holding items above 41F. CDI: Prep top items placed in proper ice bath. Items in reach in were relocated. Cooler was just loaded at 4pm. All items came from other coolers holding at 41F and below. 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 (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 written procedure for corn puree held on time. CDI: Procedure written during inspection. Corn was properly labeled and held on TPHC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 quart container being used to scoop sugar. CDI: Quart container removed.

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 Shrimp and lobster mix cooling in cooler drawer after 2 hours above 70F. Observed lamb jus cooling for unknown amount of time in reach in. CDI: Product voluntarily discarded. 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 .

3-501.18 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 items throughout coolers with a prep date of today when items were cooked yesterday. CDI: Product was properly date marked with prep date from being done in Mico. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 pico cooling in prep top. CDI: PIC relocated product to a shallow pan and placed it in a reach in under the fan for proper cooling. Observed shrimp and lobster cooling in cooler drawer. CDI: Product was voluntarily discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean.

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 vomit and diarrhea plan with no person listed as the person in charge of cleaning up the incident. CDI: “housekeeping” added to the procedure.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed trays in citrus dehydrator with food debris remaining. Ensure more frequent cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed leafy greens with no date mark in prep top. CDI: Product properly dated.

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 fry appetizer marked with an asterisk when there are no undercooked animal proteins. CDI: Menus corrected on site.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in facility.CDI: Thermometer obtained by end of inspection.

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 a shellstock tag from May with no last use date marked. CDI: Facility no longer has shellfish on the menu. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat items in the reach in cooler in the kitchen. CDI: Strawberries voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean with food debris on the food contact surface. CDI: Dicer was cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine testing at 0ppm chlorine. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half an half cream in the reach in at the bar above 41F. CDI: Product voluntarily discarded. Observed reach in cooler with shrimp holding above 41F. The second shelf had a sheet pan stored on it which has created temperature zones within the cooler by blocking air flow.

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 no date on half and half cream that was stored in the bar cooler. Observed almond milk and half and half in reach in cooler in the kitchen from 7/3. CDI: Products voluntarily discarded. REPEAT VIOLATION Previous violation corrected. Items from downstairs are now properly date marked with the prep date.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items containers stored as clean. CDI: Items were rewashed.

3-202.11 Temperature - P,PF Observed items brought from downstairs kitchen (Mico) were at 43F. This was determined to have occurred during transport of food items. Items are transported on a speed rack. EHS and PIC discussed transporting items in bustubs with ice for smaller containers as well as covering items as they are transported in an effort to keep food insulated with the cool air from the walk in. CID: Items were rapidly cooled in the coolers.

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 no date of last shellstock sold on some tags retained. CDI: Shellfish is currently not on the menu. PIC will retain the tags for 90 days from the date of menu change to ensure compliance if any necessary shellstock tracing should need to be done.

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 some food items date marked with today’s date when they were prepared in the Mico kitchen earlier in the week. CDI: Dates corrected. Observed crab dip dated 1/21 and 1/14. PIC stated product was made on 1/17. CDI: Product properly date marked. Observed soft cheese from 1/11 and prawn filling from 1/13. CDI: Products voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No written disclosure was on the menu. CDI: Menu was corrected during inspection. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies in the dry storage area. PIC called the pest control person during the inspection and scheduled for him to come out for treatment.

2-301.14 When to Wash - P observed employee handle raw pork sausage and did not wash hands before moving on to next task. CDI- employee removed gloves, washed hands, and donned new gloves.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No letter of guarantee from supplier of salmon. Verification required within 10 days.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed kitchen dish machine and bar dish machine testing at 0ppm Chlorine sanitizer. CDI- Ecolab rep on site. Both machines corrected and operating.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed raw food products on menu without proper consumer advisory. Disclosure is incorrect. Add asterisk to reminder and mark raw food items on the menu with an asterisk. Verification required within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor.