JW MARRIOTT CLT CAROLINES OYSTER BAR & EVENTS

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 employee drinks stored on prep line with clean dishes and food. Keep in designated area for employees.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cupcake mats stored in hand sink. CDI- Removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in hand washing sink across from walk in cooler. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, can opener, and several large containers heavily soiled with food debris. CDI- All items taken 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no cook temperatures for par cooked chicken in logs. Observed temperatures above 70F after 2 hours of cooling from 135F-70F with no corrective actions. PIC stated that he would train employees on correctly filling out logs. Manager stated that the temperatures were written in the wrong columns. Logs fixed onsite. Ensure logs are filled out correctly in the future.

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 6 containers of ceviche, a tray of fried pimento cheese balls, a tray of prepared spinach dip bowls and a tray of charcuterie plates without dates. CDI- Ceviche, pimento cheese balls and charcuterie plates discarded. All other items dated for the day they were 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without a label. CDI- Labeled.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored on shelf where dishes were housed. Keep personal items in designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above ready to eat items. CDI- Salmon removed and relocated to raw rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 shrimp without procedures. CDI- Procedures written for shrimp. All foods o TPHC must have written procedures. 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 wrong time on time stamp. PIC knew the correct time for the item. CDI- Time stamp re-made for correct time.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed fish thawing on cutting board. CDI- Fish placed in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed contianer of soiled utensils. CDI- Taken back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster and tuna holding above 41F in prep top unit. CDI- Items were over stacked. Portioned and placed in the walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pickled watermelon salsa dated 8/25. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 lobster and tuna over stacked in the pre top unit. CDI- Items portioned and cooled in walk in cooler. Observed cut melons cooling while wrapped. CDI- Uncovered and cooled. 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 .

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

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 on the line in need of cleaning. Observed cold drawers at breading station in need of cleaning. f

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing knives in handwashing sink. CDI- Employee was asked to go to 3 comp sink for dish cleaning. Employee educated on process.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no corrective action for fish that did not make time/ temp parameters for 135F-70F within 2 hours. CDI- Discarded. Logs recorded that the fish was at 74F after 2 hours of cooling. EHS educated PIC on par cooking procedures.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on the line for use unwashed. CDI- Avocados taken to be washed.

4-501.11 Maintain equipment in good repair. Observed dish machine dispensing too much soap, overflowing and leaking water everywhere. maintenance had already been out to service machine earlier and will return for a fix. 4-502.11(A) Maintain utensils in good repair. Observed iron mini pans rusted. Replace

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 at dish pit with cart. CDI- Cart removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked chicken and beef stored above ready to eat foods in walk in cooler. CDI- Chicken and beef 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 can opener soiled with old food debris. CDI- Can opener 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken and steak without logs for today. CDI- Log written.

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 milk dated 1/25, eggs dated 2/4 and corn with wrong date. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 corn cooling in closed container, corn in cold drawer prior to being cooled to 41F and jalapeños cooling while in container closed. CDI- Items placed on sheet trays and cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-301.14 Post a handwash sign at each handsink. - Observed handsink in oyster bar and handsink near banquet WIC lacking required signage. - CDI - PIC posted signs at both sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm quat sanitizer at three compartment sink. - CDI - Technician repaired issue while EHS present. Observed proper quat sanitizer concentrations of 200ppm after repair. 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

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - Observed non-continuous cooking logs not completed for chicken and salmon stored in WIC. Per PIC, items were prepared around 2PM. - CDI - PIC updated logs to include information for chicken and salmon.

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 items in banquet hot box held on TPHC properly labeled with 4 hour holding period but lacking corresponding TPHC written procedures. - CDI - PIC completed TPHC written procedures. Maintain written procedures in facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.15 Wash fruits and vegetables prior to use. - Observed apples with stickers present stored in countertop unit for service. Ensure fruits and vegetables are washed prior to being stored for service. Remove stickers in the washing process. - CDI - PIC moved apples to be washed again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes wet stacked. Allow dishes to air dry prior to stacking.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink by the dish machine. CDI: Papertowels provided. REPEAT VIOLATION Some improvement as all handsinks were used appropriately today.

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 1 tag with no last sold date in April. VERIFICATION REQUIRED

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken reheating in immersion circulator set to 155F. CDI: Circulator moved to 165F and chicken properly reheated within remaining time.

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 several bowls of potato salad cooling in walk in cooler still above 70F after 2 hours. CDI: Potato salad voluntarily discarded. REPEAT VIOLATION 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed barbacoa and shrimp skewers holding in hot box below 135F. CDI: Items rapidly reheated to over 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 Observed shrimp held in oyster shucking area above 41F. Shrimp was not held in ice properly. CDI: Half of the shrimp removed and cooled in the walk in cooler. Other shrimp had additional ice added to it to rapidly cool to 41F. Observed portioned raw tuna stored in prep top cooler above 41F. CDI: Tuna rapidly cooled in walk in cooler. EHS advised that portioned items do not hold well in prep top coolers due to the air flow around the top of the pan. All other cold holding in compliance today throughout facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on lobster roll sets in the prep top. CDI: Product dated with prep date from larger batch in the walk in cooler. 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 . 3-501.18 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 pickled onions in prep top date marked for today and for yesterday when they were made 5/9. CDI: Product relabeled. Observed collard greens date marked for today when they were cooked yesterday. Observed creamed collards date marked for today when the collard greens used for them were from 5/11. CDI: Items relabeled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajY

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed ROP raw, stuffed chicken breasts date marked but not timed in walk in cooler. 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 potato salad cooling in deep, covered bowls in the walk in cooler. REPEAT VIOLATION Overall significant improvement in cooling as all other items were on sheet pans or shallow pans uncovered. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed plastic dish machine racks damaged and broken.

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 throughout kitchen on work out of refrigeration.

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 corner guard missing to left of 3-comp. PIC stated that the corner guard has been ordered and maintenance will fix it. REPEAT VIOLATION Previous violation corrected.

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 handle cooked peppers with bare hands. CDI: Peppers voluntarily 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink by the oysters. CDI: Papertowels provided. Observed papertowel dispenser at the dish machine not working. CDI: Batteries replaced. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse container out in the handsink. CDI: PIC corrected employee.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 dented cans stored with canned goods in the catering kitchen. CDI: Cans removed for credit.

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 burgers stored over raw calamari in walk in. Observed chicken stored over burgers in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallop ceviche stored behind fully cooked salmon dip and lettuce in cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 creamed collard greens cooling at a rate of .1F/min in walk in. CDI: Product was moved to a sheet pan and rapidly cooled within parameters. REPEAT VIOLATION Some improvement as this was the only cooling issue. Facility has retrained staff and EHS observed several items cooling properly 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 creamed collard greens cooling in a deep, covered plastic container in the walk in cooler. CDI: Product was spread out onto a sheet pan and properly cooled. REPEAT VIOLATION Improvement from previous violation. Facility has retrained staff and EHS observed several items properly cooling during inspection today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in bucket with 0ppm sanitizer. CDI: Bucket refilled to proper concentration.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in plastic bins with food debris in them. Ensure bins are cleaned more frequently. REPEAT VIOLATION

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 microbial growth on sheet pan in catering walk in where dairy is stored. REPEAT VIOLATION Previous violation corrected.

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 corner guard missing to right of handsink in the dish 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 2 tags with no last sold dates in July. VERIFICATION REQUIRED

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee reheat velouté sauce to 149F and tell EHS that it was fully reheated. CDI: Employee continued to reheat product to over 165F. *Note: This and the collard greens were reheating in the steam table. After approximately 45min, velouté was 98F. PIC decided to reheat items in the pan to ensure they made it to 165F and above within remaining time.*

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 parmesan cream cooling at a rate of .367F/min and .383F/min in the walk in cooler. CDI: Items were spread out into thinner pans. All but one pan was below 70F with 10 min left. Last remaining pan was moved to the walk in freezer and cooled to 70F within remaining time. Observed velouté cooling in walk in cooler at a rate of .467F/min. CDI: Product was stirred, and moved to multiple metal pans to continue cooling. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top above 41F. PIC realized the cooler tops were not turned on. CDI: Cooler tops turned on, food cooled to 41F. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on pickled onions in prep top made Sunday. CDI: Product date marked. REPEAT VIOLATION Overall facility has excellent date marking system. Future violations will result in a 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 pickled onions in prep top date marked for today when they were made Sunday. CDI: Product relabeled. Observed spinach dip from 8/6 in reach in. CDI: Product voluntarily discarded. Observed mushroom soup pulled from frozen and then date marked of 8 days. CDI: Mushroom soup voluntarily discarded. Ensure that when product is frozen, pulled from frozen (PFF) date reflects the number of days remaining up to 7 total. REPEAT VIOLATION Overall facility has excellent date marking system. Future violations will result in a 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 Date Marking Food Safely https://youtu.be/BOPsSNUajY

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed corn fritter mix, halibut and calamari with no time. Observed cooked pimento cheese balls with no time stamp. CDI: Product was time stamped for 3pm when staff pulled out product and cooked the pimento cheese balls.

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 tightly wrapped deli meats and charcuterie boards cooling in walk in cooler. CDI: Products were uncovered and properly cooled. Observed parmesan cream, and velouté cooling in a deep containers in the walk in. CDI: Items spread out and stirred for cooling. Observed pasta salad cooling in walk in cooler while tightly covered after prep. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 a few flies in facility. PIC stated they are currently working with the pest control company on traps that can be utilized within the facility.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in plastic bins with food debris in them. Ensure bins are cleaned more frequently

4-501.11 Maintain equipment in good repair. Observed split gasket on right door of right side prep top on the line. Observed dish machine not working. Currently facility is utilizing the 4th floor dish machine. EHS observed all plates/pots/pans being carted up there and washed today during inspection. Repair or replace dish machine. REPEAT VIOLATION Gaskets have been replaced since previous inspection.

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 throughout kitchen on work out of refrigeration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over ready to eat items in reach in. CDI: Products reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken with no label indicating that product was not fully cooked and that it must be cooked to 165F. CDI: Label provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed left side prep top with Caesar dressing and hot pickled onions above 41F. CDI: Items voluntarily discarded. Facility has a perforated pan on the left side of the prep top that is likely affecting the temperature. Items in this pan are on TPHC, therefore EHS recommends using a solid pan for storage of items. Cold holding throughout the rest of the facility 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 quart containers of pimiento cheese with no date mark. CDI: Product voluntarily discarded. Observed salmon dip with no date mark. CDI: Date of Monday (prep date) added to the container. 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 . 3-501.18 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 turkey from 5/23 in walk in. Observed mortadella from 5/12 in walk in. CDI: Products 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cantalope and honeydew melons cooling while tightly wrapped on sheet pans in the catering walk in. Observed cut romaine in reach in tightly covered. CDI: Products opened and properly cooled to 41F. 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 (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 stored in corn starch. CDI: Container removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying bowls with a towel. CDI: Bowls allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed split gaskets on both walk ins and on right door of right side prep top on the line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsinks in upstairs banquet area with glove and rag in one, ice in another, and a cutting board in another. CDI: Handsinks cleaned.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed glass washer reaching 152F after multiple cycles being ran. Observed dish machine in main kitchen not working. PIC stated there is an electrical issue with the machine that maintenance is working to fix. An electrician will be out this week to properly wire the electrical that the dish machine is connected to. CDI: All dishes will go through upstairs dish machine. REPEAT VIOLATION Ensure machines are working properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed grits holding at 130F in steamer. CDI: Product was rapidly reheated to 187F.

3-202.19 Dead shellfish or shellstock with badly broken shells shall be discarded. Observed several mussels in cooler drawer with damaged and broken shells. CDI: Broken shell stock voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no high temp thermometer for the dish machine upstairs. CDI: Thermometer provided.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw ground sausage stored on shelf above raw bacon. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed glass washer reaching 147F after multiple cycles being ran. CDI: All glasses will go through main dish machine.

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 pimento cheese cooling in walk in cooler just before 4 hours at 47F. CDI :Product placed on sheet pan and cooled in walk in freezer to 41F. Observed meat and cheese board cooling at a rate of .02F/min. CDI: Product moved to walk in and uncovered to cool. 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 brisket in banquet walk in at 50F with an hour left to cool. CDI: Brisket was cut into smaller sections and cooled properly during inspection. Observed clam chowder with 2 hours left to cool at 65F. CDI: Product placed in shallow metal pans and cooled in walk in freezer properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 . Observed collards, garlic confit butter, hot pickled red onions, and creamed collards all prepared 11/29 in coolers. CDI: Products voluntarily discarded. REPEAT VIOLATION Improvement from previous inspections as everything was dated and was out by one day.

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed pimento cheese balls par-fried and labeled for 6 hours. CDI: Label corrected. REPEAT VIOLATION EHS and PIC discussed that if the items is heat treated, it can only be for 4 hours. PIC was not clear about this as the item is held at room temp. Overall, all items had a TPHC sticker and this was the only TPHC issue. Improvements made.

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 pimento cheese, clam chowder, and pasta cooling in deep, covered containers. CDI: Items were all spread out and properly cooled. Observed meat and cheese board cooling while tightly covered in reach in cooler. CDI: Product unwrapped and cooled in walk in. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of clean pans and one stack of clear containers stacked while still wet. Allow utensils to air dry before stacking. REPEAT VIOLATION Some improvement from previous inspection. CDI: Items separated for drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep pitting. CDI: Cutting board voluntarily discarded.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed adjusting glasses with gloved hands and did not wash hands before continuing to prepare fennel. CDI - Employee instructed to wash hands and did so correctly. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Handsink at bar was being used as a dump sink. Only use hand sinks for hand washing. CDI - PIC educated on handsink use. 0 pts.

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 Container of mussels was missing a shellstock tag. PIC stated a batch of mussels was split up and the tag was with the other container. CDI - Mussels placed in 1 large container to keep the tag with all the mussels. REPEAT. Kept at half credit due to all tags kept for 90 days having dates on them.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw ground beef stored on shelf above raw seafood in walk-in cooler. Do not store comminuted beef above raw seafood. CDI - Raw beef moved to bottom shelf. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw tuna observed above a container of cooked shrimp in the walk-in cooler. Raw halibut container stored directly on top of container of hush puppy batter. Do not store raw animal foods above cooked or ready-to-eat foods. CDI - PIC corrected storage order during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Clam chowder is soup well at 126F. TCS foods in hot holding shall be at least 135F. Clam chowder reheated to above 165F. 0 pts.

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 . Bottle of buttermilk ranch dressing measured 56F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Ranch placed on TPHC by PIC and will be discarded within 6 hours of when it was taken from walk-in cooler. REPEAT

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Grits, cooked brisket, and pimiento cheese fritters were on TPHC and were being held for 6 hours. These items were all above 70F and stored at room temperature. TCS foods must be 70F or less to use 6 hours in lieu of the 4 hour hold time. CDI - PIC corrected time stamps to a 4 hour hold time. // 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 Egg yolk vinaigrette, tomato jam, and buttermilk ranch were missing TPHC labels at 4:20PM. PIC stated items were brought out at 4PM. CDI - PIC placed TPHC labels on items. 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 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 . Container of thick crab hush puppy mix was cooling in walk-in cooler at 56F at 4:30PM. PIC stated it began cooling at 2:30PM. CDI - Hush puppy mix moved to several sheet pans and placed in walk-in freezer to chill rapidly. Crab hush puppy mix measured under 41F at 6:30PM. REPEAT. Kept at half credit due to improvement overall from last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch on wrist while handling food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans and containers stacked while still wet. Allow utensils to air dry before stacking. 0 pts.

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 shucked oysters with no tag. CDI: Tag was located and moved to the shucked pan. Observed 3 tags from March with no date written. CDI: PIC was able to pull sales tickets from that day (only day with no tags) and confirm oysters were sold that day. observed no tag in pan of mussels. PIC stated the mussels were the same bag as the ones adjacent. EHS and PIC discussed that tags must remain with products when transferred to secondary containers. CDI: Mussels voluntarily discarded. REPEAT VIOLATION

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 salmon dip at 44F in a deep covered container cooling in walk in with 1 hour left to get to 41F. CDI: Product was moved to sheet pans, uncovered and was verified at 41F at the end of the 4 hour period. Observed canned garbanzo beans cooling in the banquet walk in at 63F after an indeterminate amount of time. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 tortilla soup cooling in the banquet walk in at 103F after an indeterminate amount of time. CDI: Product voluntarily discarded.

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 halibut in prep top above chill line holding above 41F. CDI: Halibut rapidly cooled in walk in to 41F. Observed watermelon puree at the bar holding above 41F. CDI: Product was rapidly chilled by adding more ice to the drink well. REPEAT VIOLATION Some improvement as facility overall has good practices in place regarding routinely verifying temperatures and storage of products.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 . Observed soup from 5/16 and salmon from 5/17 in banquet walk in. CDI: Products voluntarily discarded. Observed watermelon puree at the bar dated 5/24 when the product was prepared 5/20, per back up in walk in cooler. CDI: Date corrected.REPEAT VIOLATION 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 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 . Observed prep top with TCS items with no date marking in units. Some items had back ups in the walk in. CDI: Items with back up in the walk in were dated. Items from different batches than in the walk in or with no batch to trace to were voluntarily discarded. Observed no date mark on container of lettuce. CDI :Lettuce was determined to have been cut yesterday. Product dated.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety observed no written procedure for mignonette. CDI: Procedure written. Product was properly time stamped.

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 tomatoes, sandwiches, tabouleh, and chicken cooling in the banquet walk in while tightly covered. Observed tortilla soup cooling in walk in while tightly covered. CDI: Items were voluntarily discarded except tomatoes which were prepared less than 4 hours prior. Tomatoes rapidly cooled. Observed salmon dip in walk in cooling in deep covered container. CDI: Product was spread out into a thin sheet pan and rapidly cooled to 41F by end of 4 hours. Observed cut lettuce cooling in walk in while tightly covered in a deep container. CDI: Product was uncovered and rapidly cooled to 41F. REPEAT VIOLATION

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon in walk in still in ROP environment. CDI: Salmon was cut open.

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 ice cream scoop stored in water on the counter. CDI: Scoop removed from water.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at oyster bar handsink. CDI: Soap Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at oyster bar handsink, dish area handsink, or Caroline’s line handsink. CDI: Paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at oyster bar handsink. CDI: Sign provided.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a couple of dead clams stored with clams in cooler drawer for service. CDI: Dead clams were discarded.

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 shucked oysters with no tag. CDI: Tag was located and moved to the shucked pan.

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 unwashed berries stored over ready to eat items in reach in at the bar and in bar walk in cooler. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tuna stored behind lettuces in cooler drawer on Caroline’s line. CDI: Items reorganized. REPEAT VIOLATION

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed facility could not find non-continuous cooking procedure during inspection. Observed non-continuously cooked food items were not properly labeled. CDI: Items had been documented with cooking date, time, and temps. Items were properly marked with appropriate label during inspection. EHS and PIC of banquet area discussed that when items are cooked in large batches but will be finished off at different times the items need to be separated out on the cooking log. (Ex; 8 pans cooked for 3 different BEOs then there should be 3 separate lines on the cooking form so that each BEO and final cook temp can be tracked.) REPEAT VIOLATION Note: EHS had approved application prior to today, however a new one was filled out as the original could not be located. Photo attached.

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 crab puppy mix cooling at a rate of 0F/min in prep top. CDI: Product was placed on TPHC for today as EHS had watched product come to the line at 330pm. TPHC form filled out.

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 dessert cooler with meat and cheese boards and grit cakes holding food above 41F. CDI: Meat and cheese boards voluntarily discarded as they were prepared yesterday. Grit cakes were moved to walk in as they were prepared less than 1 hour prior per PIC. 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 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 . Observed brisket burnt ends in banquet walk in cooler from 1/30/22. CDI: Product voluntarily discarded. Observed sauces pulled from freezer with November 2021 dates that PIC stated were pulled from frozen yesterday. CDI: Items were voluntarily discarded. Observed turkey salad mix with a date mark of 3/4/22 when the original turkey was cut/prepped on 2/27/22. CDI: Product was properly dated for 2/27. REPEAT VIOLATION

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 or asterisking of oysters served raw on daily oyster menu. CDI: Menu corrected. REPEAT VIOLATION 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisks for several raw items on main menu. Observed no disclosure statement. CDI: New menus were approved by EHS in early February, and had been ordered, however GM stated that facility is undergoing corporate price changes so menus have been delayed beyond the initially promised date of “by March” as EHS had been previously told. GM stated that the new menus should be in house by next week.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with orange chemical at the bar that had no identification. CDI: Product was discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . observed crab puppy mix cooling in prep top. CDI: Product was moved to TPHC. See #20. Observed salmon dip in walk in cooling in deep covered container. CDI: Product was spread out into a thin sheet pan and rapidly cooled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine dish machine at the bar. CDI: Test strips were provided.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed one hand sink outside scullery to have been removed from the wall, present on the floor.

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 multiple examples of unwashed produce stored over ready to eat foods. Observed raw eggs stored above ready to eat individually packaged cream. CDI- removed 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuous cooking of beef and chicken with no approved application. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tubs of cut cantaloupe and honeydew melon at 44F in walk in cooler. CDI- to be 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 For more information on date marking please visit: http://meck.co/FoodSafety observed duck and chicken confit in excess of 7 days from prep date. CDI voluntary discard 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 multiple different date mark examples some insufficient. CDI- PIC to correct

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed oysters not disclosed on one menu item and no footnote. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled granular foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter in banquet kitchen.