EMMY SQUARED SOUTH END

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple plastic insert containers and a pair of tongs to be stored as clean with visible food debris on their food contact surfaces. *Improvements noted from previous inspection, points to remain at half* CDI - PIC placed dirty dishes at the 3 compartment sink to be W/R/S. 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 a container of sausage crumbles to be at temperatures of 40-46F in the cookline opentop refrigerator across from the conveyor oven. Container was observed to be overfilled, resulting in the top portion being out of temperature. PIC stated that nothing is ever kept in the opentop overnight and was only brought up to the line within the last hour. CDI - PIC moved container back to the WIC to rapidly 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed the scoop in use for the containers of lettuce in the salad opentop to be stored with its handle in direct contact with the lettuce inside. CDI - Scoop removed so that handle cannot touch food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a plastic bag containing an employee lunch to be stored on the top shelf of the cookline lowboy across from the flattop grill, directly above a containers of food to be sued for consumers. REPEAT. CDI - Employee meal moved to lower shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 vegetable slicers hanging on the wall above the prep sink, a dirty plastic insert container on the clean dish rack, a dirty mixing bowl and immersion blender blade stored on the bottom shelf below the expo area, and 2 dirty circular sliders/blades stored in a bin on the shelf above the food prep sink to all have food debris on their food contact surfaces. CDI - All contaminated dishes moved to the dirty dish pile to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squirt bottles of various toppings and oil throughout the kitchen to not be labeled as to their contents.

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 the dry storage rack adjacent the 1 door RIC to have accumulations of food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee pizza from the night before to be stored on the top shelf of the 1 door RIC, directly above RTE condiments and beverages for consumers. CDI - PIC voluntarily discarded employee pizza.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for the clean up of vomit and diarrheal events in the facility. CDI - EHS provided written procedures at the time of the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the dry storage rack to be obstructed from use by a pile of empty cardboard boxes. CDI - PIC moved boxes to allow access to handwash sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a can of tomato sauce with heavy dents on the bottom seams of the can to be stored on the dry storage shelf amongst wholesome cans. CDI - PIC voluntarily discarded dented can of tomato sauce.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed an insert container of cooked bacon in the cookline opentop refrigerator with 2 date marks, one stating 10/23 and one stating 11/16. Upon questioning it was determined that the most recent date mark was the correct one but that staff may not have changed the container between uses and did not remove the old date mark. Improvements have been noted over the previous 2 inspections but issue is not 100% corrected. REPEAT. No permit action necessary as the repeat is under a new code section and facilities food contact surfaces were observed satisfactory. CDI - PIC changed insert container to cleaned one and placed correct date mark on it. 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 .

3-501.18 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 2 insert containers of marinara sauce to be stored in the cookline opentop/lowboy refrigerator that were not provided with a date mark. PIC and cookline employee stated that it is from a bulk batch in the WIC dated 11/15 and that the date must not have been transferred when the insert containers were filled. REPEAT. CDI - PIC date marked the 2 insert containers of marinara sauce to match bulk supply in WIC. **Facility to be placed on a RCP for date marking due to continued non-compliance on this violation. It has now been marked out on the previous 4 reports with the last 2 being at max points.** 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 2 sanitizer buckets set up to be testing at 0ppm quaternary ammonia. It was discovered that the sanitizer bottle at the chemical dispenser was empty. REPEAT. CDI - Bottle changed and solution was observed testing properly at approx. 150-175ppm.

4-502.11(A) Maintain utensils in good repair. - Observed one metal strainer to be heavily rusted with holes in the meshing and pieces of wire fraying. PIC stated they never use the utensil. CDI - PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the slicers stored as clean over the food prep sink to have food debris on the back surfaces of the blade. REPEAT. No permit action as there has been drastic improvements noted and no insert containers were observed with food/sticker residue. Any further violations next inspection in food contact surfaces will result in permit action. CDI - PIC placed slicers at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed containers of watermelon that were dated marked for 7/14. When questioning the PIC on the date marking she stated that there is no way the watermelon could be from that date as they didn’t even get more watermelon until this weekend. During further questioning the PIC stated that the employees will sometimes just refill containers instead of W/R/S the container and changing the date marks. EHS stated that they must wash the food contact surfaces/dishes between all uses and cannot just refill containers despite it being the same product. 3 day VR to observe continued compliance in cleaning frequency. 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 .

3-501.18 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 3 containers of cut watermelon (one in WIC, one in the cookline opentop, one in the cookline lowboy) that were all date marked for 7/14, making today day 9. REPEAT. CDI - PIC voluntarily discarded all containers of cut watermelon. - Observed containers of diced grilled chicken and cooked onions in the cookline opentop closest to the dishwasher with no date marks on them. Cookline employee stated they chicken is from the larger batch of grilled chicken in the WIC which was date marked for 7/19 and he was present when the onions were done on Saturday (7/19). - Observed an insert containers of diced of marinara sauce in the WIC that was not provided with a date mark. PIC stated it was from the night prior. CDI - PIC date marked containers of chicken to match bulk batch and containers of onions/marinara sauce for cook dates. - Observed a container of cooked peppers that was date marked for 7/16-7/23, which is 8 days total. REPEAT. CDI - PIC corrected date mark. 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 a chemical spray bottle containing a blue solution at the front counter area that was not labeled as to its contents. REPEAT. CDI - PIC labeled chemical bottle.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several spice shakers and squirt bottles of condiments/dressings at the cookline that were not labeled as to their contents.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the PIC working in the kitchen without a proper head covering/net.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the solutions of both wiping cloth buckets in the kitchen to be testing at approx. 50ppm quaternary ammonia. REPEAT. CDI - PIC refilled containers and solution retested at 200ppm.

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 a pizza peel stored in an uncleanable crevice between the cookline opentop refrigerator and prep table. Pizza peel is not in contact with TCS foods only the bottoms of the pizza pans when removing them from the conveyor oven.

4-501.11 Maintain equipment in good repair. - Observed the sanitizer dispenser at the 3 compartment sink to be not functioning properly. PIC stated they do not really use the 3 compartment sink as all dishes are placed into the dishwasher and sanitizer buckets are filled up at the mop sink chemical dispenser which was observed functioning properly.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V & D procedures. -CDI- EHS provided written procedures in Spanish. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed kale stored over RTE marinara sauce and pasta. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 food debris on dishes stored as clean. Observed several dishes with sticker residue that were stacked on top of each other, contacting the food surfaces of clean dishes. -CDI- EHS educated PIC on ensuring that stickers are removed and PIC moved items to dish pit to be W/R/S. **REPEAT** -3- 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 .

3-501.18 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 improperly date marked. Items included were: squash 2/20-3-4 (discard should be 2/26), cut lettuce 3/3-3/11 (discard should be 3/9), pesto (contains fresh garlic and oil) date marked 2/24-3/5 (discard should be 3/2), vodka sauce date marked 2/24-3/4 (discard should be 3/2), and sausage 3/3-3/11 (discard should be 3/9). Vodka sauce and pesto were past discard date. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on TPHC. -CDI- EHS provided PIC with written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time stamp for items being held on TPHC. -CDI- PIC properly labeled items. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed two spray bottles with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

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 oil and boxes of cornstarch stored on floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0 ppm quaternary sanitizer. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust buildup on vent covers on the ceilings. Observed dust buildup on ceiling and light fixtures. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

2-101.11 (A) PIC shall be present during all hours of operation. -Pf- Observed no PIC present at time of inspection. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed several priority violations at time of inspection. **10 DAY VERIFICATION REQUIRED** -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Observed food employee eating in kitchen at food prep table. -CDI- EHS educated food employee on proper eating procedures and food employee put food away. -0-

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face several times without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch trash can without washing hands. Observed food employee using personal phone without washing hands. Observed food employee wiping down counter and return to food prep without washing hands. -CDI- EHS educated all on when to wash and all washed hands. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. -P- Observed food employee eating and return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can, boxes and used towel bag blocking handwashing sink. -CDI- PIC relocated items. **REPEAT** -2- 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed watered down/almost empty soap at one handwashing sink and another handwashing sink with no soap. -CDI- PIC replenished soap supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to wash face. -CDI- EHS educated food employee on proper use of handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed jammed paper towel dispenser. -CDI- PIC fixed dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed basil stored over RTE mushrooms and ginger in WIC. -CDI- PIC corrected storage order. **REPEAT** -1.5- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- **OVERALL IMPROVEMENT NOTED WITH DISH CLEANLINESS** 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 items in prep units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 burrata cheese, red sauce and shredded mozzarella cheese in prep unit with no date. Observed canned apples in WIC with no dates. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. **REPEAT** -1.5- 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 two spray bottles with no labels. -CDI- PIC properly labeled items. -0-

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 chicken wings, chorizo and butternut squash cooling for extended amount of time at ambient air on cooling rack at little or temperature change. Observed raw chicken and red sauce cooling in cold drawers and prep unit with lids at little to no change. Observed red sauce cooling in large plastic container in WIC at low rate. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC moved items in ambient air into WIC, items in cold drawers and prep unit into WIC and removed lid and separated sauces into smaller containers to facilitate rapid cooling. -0- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thermometer with dead battery. Replace. **10 DAY VERIFICATION REQUIRED** -0.5-

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 squeeze bottles with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dish pit area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with large hair tie on wrist. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in house made Caesar dressing containing no handle. **REPEAT** -0.5- 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in sugar. -CDI- PIC removed.

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 buildup inside of RIC. Increased and more thorough cleaning frequency recommended. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash/debris on walls near dishpit prep areas, behind grill/fryer area. Observed food debris on floors especially under/behind equipment in hard to reach areas. Increased/more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table and on clean dish storage area. Observed personal food and water bottle stored on prep table. **REPEAT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed speed rack stored in front of handwashing sink. -CDI- PIC relocated items. **REPEAT** -2-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed roasted red peppers with white build up. Per PIC, items are no longer in use. -CDI- PIC voluntarily discarded. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed jalapeños and brussel sprouts stored over RTE lettuce and sauces in WIC. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed food employee reheat Zia cheese to 139F and marinara sauce to 114F. -CDI- PIC reheated items to above 165F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pepperoni crumbles, Gouda and pecorini cheese above 41F in prep unit. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 vodka sauce, mozzarella cheese, ricotta cheese and sausage in pizza prep with no date mark. Observed cut bibb lettuce and wings with no date mark in prep unit. Observed Caramelized onions in WIC with no date. Observed cut romaine lettuce in salad station with no date mark. Observed marinara sauce in RIC with no date. Observed Housemade Caesar containing anchovies date marked 9/3 (discard 9/9), Housemade truffle oil (contains heavy cream) date marked 8/30 (discard 9/5), garlic in oil mixture date marked 8/30 (discard 9/5), heavy whipping cream date marked 8/15 (discard 8/21). Per PIC, some items were prepared yesterday. -CDI- PIC date marked items prepared yesterday and discarded of all other items. -0- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops used in TCS items with no scoop handles. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed water build up on bottom of pizza prep station. Repair. -0-

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 buildup on insides of prep units and RIC. Observed dust build up on shelving used to store clean dishes. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash/debris on walls near dishpit, handwashing sinks, prep areas, behind grill/fryer area. Observed food debris on floors especially under/behind equipment in hard to reach areas and on floor of WIC. Increased/more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and speaker stored on prep table. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. **REPEAT** -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink near grill/prep line. -CDI- PIC replenished paper towel supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handwashing sink near dry storage. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed broom and dustpan stored in front of handwashing sink near dry storage area. -CDI- PIC removed items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. Observed sticker residue on dishes stored as clean stack on top of one another touching interior surface of other clean dishes. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 Gouda cheese, pepperonis, sausage and vodka sauce in pizza prep above 41F. Observed housemade pineapple pico sauce (contains cooked pineapples) and housemade pesto aioli (contains fresh garlic and oil) on prep line above 41F. Per PIC, pizza prep unit had been opened and closed a lot during lunch rush. -CDI- PIC voluntarily discarded Housemade sauces and closed lids on prep units. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed two spray bottles with no labels. Per PIC, contents were sanitizer. -CDI- PIC properly labeled items. -0-

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 caramelized onions and cut romaine lettuce prepared today cooling with lids in WIC. Observed housemade sauces prepared today cooling in prep unit with lids. Observed caramelized onions prepared today cooling in prep unit. When EHS asked PIC about onions, PIC stated they were prepared today and placed items on counter to cool. EHS checked temperature after 40 minutes and observed no change in temperature. -CDI- EHS educated PIC on proper cooling methods. PIC voluntarily discarded caramelized onions and placed sauces in freezer to facilitate rapid cooling. PIC removed lids from caramelized onions and romaine lettuce in WIC. -0- 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 honey and water with no labels. -CDI- PIC labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on floor near handwashing sink. -CDI- PIC relocated item. -0- 3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed no lids on raisins, bread crumbs and cashews. Observed no protective food covering on hot held items. -CDI- PIC covered items.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed pizza boxes stored on floor. -0-

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 food splash/debris on reach-in freezers and on sides of equipments, especially hard to reach areas. Observed food debris inside of RI and prep units. Increased and more thorough cleaning frequency recommended. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash/debris on walls near dishpit, handwashing sinks, prep areas, behind grill/fryer area. Observed food debris on floors especially under/behind equipment in hard to reach areas. Increased/more thorough cleaning frequency recommended. -0-

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 employee personal drink with no lid stored on prep counter. -CDI- PIC removed. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P- Observed PIC touch face and arms and return to food prep. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to fill water cup for thermometer calibration. Observed employee bag stored on handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed soap dispenser not dispensing soap at handwashing sink near dry storage area. -CDI- PIC placed hand soap with pump at sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dust pan stored in front of handwashing sink near dry storage area. -CDI- PIC removed. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed marinara and queso hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. -0- 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-/ 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 marinara sauce, vodka sauce and mozzarella cheese in prep unit with no date. Observed milk in RIC under prep unit with no date. Observed milk and heavy whipping cream in WIC with no date. Observed vegan cheese in RIC below prep unit dated 11/30 (discard 11/6). Observed black beans dated 11/21 (discard 11/27), sauce base with garlic and oil dated 11/25 (discard 12/1) in WIC. Per PIC, marinara, vodka and mozzarella cheese were opened yesterday. -CDI- PIC voluntarily discarded milks, heavy whipping cream and items past date mark. PIC properly date marked items opened yesterday. -0- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout kitchen area. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. -CDI- PIC removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food residue. CDI: dishes placed at the dish machine to be rewashed. REPEAT VIOLATION -3- 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 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 . Observed multiple TCS items (Vodka Sauce, Caramelized onions, & beef meatballs) stored inside the Prep unit above 41F. CDI - PIC stated that items were placed in the prep unit 1 hour prior to EHS arrival, items were placed inside the WIC for rapid cooling.

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 multiple soiled wiping cloths stored on prep areas. CDI - Wiping cloths were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with food residue. CDI: dishes placed at the dish machine to be rewashed. REPEAT VIOLATION -3- 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 .

3-501.18 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 sausages labeled 4/7, tomatoes 4/7, red peppers 4/7, and caramelized onions 3/23 at the flip top and lowboy units. CDI: PIC voluntarily discarded. REPEAT VIOLATION -3- 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 a spray bottle with chemical unlabeled. CDI: bottle labeled REPEAT VIOLATION -2-

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 walls throughout the kitchen with food build up and residue. Recommended to clean as often as needed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed a couple dishes and utensils stored as clean with food residue. CDI: items placed at the dish machine to be rewashed and sanitized. -1.5-

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 a container of cut cherry tomatoes at the flip top with the wrong date label. CDI: voluntarily discarded. REPEAT VIOLATION Points deescalated due to improvement from the previous inspection. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chemical that is unlabeled. CDI: voluntarily poured out unknown chemical. -1-

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 sanitizer bucket stored directly on the floor and another on a prep surface. CDI: EHS discussed with PIC and buckets were removed. -0-

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 a couple dead light bulbs in the hood system. Recommend to replace. -0-

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 a container of caramelized onion dated 7/10 in the walk in cooler. Observed a gallon of milk opened with no date labeled. CDI: both items voluntarily discarded. REPEAT VIOLATION -3-

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 beef burgers on menu with no indication of an asterisk or such for disclosure. VR within 10 days. -0.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at hand sink by the dry goods shelf. CDI: soap provided 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink by the mop sink. CDI: paper towels provided. -1-

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 boxes of unwashed produce stored above ready-to-eat foods and washed produce. CDI: storage order rearranged. -1.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed bar dish machine dispensing chlorine sanitizer at 0ppm. Facility is to use the bar 3 comp sink to w/r/s and/or main dish machine in the kitchen all glassware and utensils until dish machine is repaired. VR within 3 days. -1.5-

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 garlic oil (3/6), garlic confit (3/6), and artichoke (3/9) dated past 7 days and stored in the walk in cooler. CDI: all items voluntarily discarded. REPEAT VIOLATION -3-

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 dead light bulb in the hood. Recommend to replace. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety observed PIC unable to demonstrate sufficient knowledge of employee health, proper was rinse and sanitation, cooling, cold holding or final cook temperatures of various TCS foods. CDI COACHED

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety no serve safe yet. New permit. No points

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC demonstrated inability to ensure employees are informed based on insufficient knowledge of employee health. CDI handout given

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 not in compliance yet. CDI handout given

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 open and bottled employee beverage at expo with food for public. CDI removed

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed staff all wearing gloves with no hand washing or glove changes after handling soiled surfaces like cell phones and handles throughout the kitchen. CDI coached

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 PIC rake bare hand through mozzarella when asked what the temperature was. CDI - coached

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple tcs foods in prep top held above 41 f see temp chart CDI Removed to cool or placed on temporary tphc

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 roasted garlic date marked 12/22 CDI discarded

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-PfObserved pic state they don’t undercook food but menu says burgers cooked to order with no consumer advisory

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety observed TCS foods in danger zone cooling using improper methods. CDI methods changed on the spot to avoid cooling time violations

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

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 soiled dry wiping cloths on cutting boards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.observed significant amounts of wet stacked utensils.