PUTTERY

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 a max/min thermometer. -P- Observed final rinse temperature at 148F. **REPEAT** -3- **FACILITY TO USE QUATERNARY SANITIZER AT 3-COMP SINK UNTIL REPAIRS CAN BE MADE.** **3 DAY VERIFICATION REQUIRED BY 10/30/26** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food residue in roof of microwave. Increased and more thorough cleaning frequency recommended. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 3-comp sink not dispensing from tubing. Per PIC, they have been mixing sanitizer themselves. PIC demonstrated quaternary sanitizer mixing and sanitizer observed at 500ppm. -CDI- EHS educated PIC on how to dilute and sanitizer diluted to 400ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed Alfredo sauce hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated to 171F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in prep units above 41F. Refer to temperature chart. Observed items were mostly above 41F at the top of the containers, multiple items double panned in plastic containers in cold holding units with lids opened. -CDI- PIC moved items to blast chiller to cool back down. EHS educated PIC about fill lines, not using double pans, keeping lids closed, and using metal containers. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed heavy cream, milk, and feta cheese in WIC with no date mark. Per PIC, items were opened prior day. -CDI- PIC properly date marked 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

3-603.11 (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-/3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed printed menu with spicy tuna crispy rice containing raw tuna and Korean power bowl containing sunny side up egg with no asterisks next to items on menu, no asterisks at footnote and no disclosures. Observed online menu that did include disclosure. **REPEAT** -0.5- **POINTS NOT ESCALATED DUE TO HALFWAY CORRECTION FROM LAST INSPECTION** **10 DAY VERIFICATION REQUIRED BY 11/7/26**

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 lemon caper sauce (contains heavy cream) cooling in blast chiller at a slow rate. Refer to temperature chart. No active stirring observed during cooling process and item cooling in shallow pan. -CDI- EHS educated PIC on proper cooling methods and PIC stirred item to facilitate rapid cooling. **REPEAT** -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed half cut up peppers with stickers still intact. Ensure to remove stickers and wash produce prior to using. -0-

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed clean plates and bowls at the line that were not covered or inverted with visible debris from spices. -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 some shelving in WIC with food/debris buildup, dust buildup on top shelving at dish drying rack and NFCS of blender in need of cleaning due to food residue. Increased and more thorough cleaning frequency recommended. -0-

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 a max/min thermometer.-P. Observed high temp dish machine unable to reach 160F after multiple cycles were run. PIC stated last time ECOLAB was on-site for routine maintenance was early this month. PIC contacted ECOLAB rep for repairs. ECOLAB rep stated they will make a visit tomorrow morning. Facility has properly concentrated QUAT sanitizer used at the 3-compartment sink. PIC stated they will only utilize the 3-compartment sink to wash/rinse/sanitize all multi-use equipment and utensils until repairs have been made. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisks for consumer advisory on new menu, which includes 5 menu items that are served raw or undercooked. Under "shareable plates" section, spicy tuna crispy rice (for raw tuna chunks). Under "signature entrees" section, Korean power bowl (for sunny side egg). Under "Brunch" section, 1) avocado toast 2) breakfast smashburger 3) fried chicken biscuit sandwich (all for undercooked eggs). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 two pans of sliced tomatoes cooling at a rate of 0.05 deg/min, inside the blast chiller, unable to meet the cooling rate. Tomatoes were cooling inside the blast chiller in plastic plans that were tightly covered with seran wrap. Date labels showed tomatoes had been just prepared and placed inside to cool. CDI: PIC removed seran wrap to allow proper cold air flow. Observed cast iron dishes of portioned out spinach dip cooling at a rate of 0.09 deg/min, inside the drawers of make table 1, unable to meet the cooling rate. Cast iron dishes were covered with seran wrap. Spinach dip was prepared less than 4 hours prior to EHS's observation. CDI: PIC removed seran wrap from spinach dip and moved dishes into the blast chiller to rapidly cool down. 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a couple plastic spatulas with pitting and chipping food-contact surfaces, stored at the clean utensil hooks. CDI: PIC voluntarily discarded plastic spatulas. 4-501.11 Maintain equipment in good repair. Observed bottom shelf of clean dish rack damaged and storing metal pans at a distance less than 6 inches from the floor. Repair shelf so that cleaned/sanitized pans can be stored at least 6 inches above the floor to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large charcuterie platters and large bowl of prepared cobb salad stored underneath cases of unwashed mushrooms and unwashed ginger root, inside the WIC. Ensure all RTE food items are stored above any unwashed produce to prevent contamination. EHS provided PIC with more storage order handouts for WIC and reach-in coolers to use as visual aids. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). Observed pan of pico de gallo that bore no date, stored inside make table 1. PIC stated this was prepared yesterday. CDI: PIC created date label for pico. Observed opened package of prosciutto chub that bore no date, stored inside the wIC. PIC stated they opened the package to slice prosciutto today. CDI: PIC created date label for prosciutto chub. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed pan of avocados with stickers still intact on skin, stored inside make table 1. Ensure stickers on avocados are removed prior to washing. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw miso salmon stored above a pan of pre-cooked chicken breasts, inside the WIC. CDI: PIC corrected storage order to prevent contamination. 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 debris on the triangle blade of the can opener. Observed debris on the paddle of the meat slicer, stored clean on a prep table. Observed soiled blades of the fry cutter attached on the wall in the dish room, that was not actively being used. CDI: All above mentioned parts of equipment were taken to the dish machine to be re-washed/rinsed/sanitized. 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 a container of diced tomatoes that bore no date label, stored in make table 1. PIC stated they prepared them this morning. CDI: Date label was created. Observed a container of portioned packages of cooked rice and beans that were date marked with a prep date of 9/15, stored inside make table 2. PIC confirmed that was when they cooked it, but they freeze this item and pull it out to thaw as needed before serving. EHS went over date marking rules for cooked food items that are frozen then thawed. CDI: PIC created additional date label to indicated when the clock "started" again on 9/19. Observed cambro of cooked beef chuck short ribs with a prep date of 9/15, stored inside the WIC. PIC stated this is another frozen item that is then thawed, and confirmed that it was thawed on 9/20. CDI: PIC created second date label to ensure TCS food item is not being served past the 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no TPHC written procedures for the TCS items held on time for 4 hours (alfredo, mashed potatoes, jerk alfredo, and mushroom demi) in the food warmer. EHS observed all food items were time-stamped and were still within the 4 hour time frame, and TPHC procedures present were for items before facility's recent menu change. CDI: EHS provided PIC with hard copy of blank TPHC form and PIC filled out completely, and will hold in the binder located at expo window. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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'd tuna blocks stored inside the blast chiller completely thawed out and still in it's reduced oxygen environment. CDI: PIC created slits for all ROP'd tuna blocks to allow oxygen flow. REPEAT VIOLATION.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact on the skin, stored inside a pan in make table 3. Ensure all avocado stickers are removed prior to washing, before placing in pan for use at the make table. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door kept open during time of the inspection. Keep dumpster doors closed when not in use.

6-303.11 Provide required lighting intensity. Observed no lighting inside the chemical storage room. PIC stated they have a work order in to have lights replaced in this area. Observed lightbulb out in the hood system. Replace with new lightbulb.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee using hand sink as a dump sink. -CDI- EHS educated food employee on proper use of hand sink. -0-

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. -P- Observed tomatoes cut up prior day that were above 41F. -CDI- PIC voluntarily discarded items. 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 fries prepared prior day above 41F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items at sauteed station above 41F. Observed fresh garlic and oil mixture being held out on counter out of temperature control at 78F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **TOP OF UNIT BEING HELD ON TPHC, COLD DRAWERS OF UNIT ARE NOT** **ITS BEING ISSUED FOR REPEATED VIOLATION OF SAME UNIT** 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 .

3-501.19(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 on items being held on time at prep unit. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed sliced tomatoes and fries prepared prior day that were still above 41F. Sliced tomatoes were found cooling in cold drawers in containers filled to the top with lids and fries were cooling in closed individual plastic bags stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed items thawing under running water at 78F. 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 raw tuna thawing that was not removed from ROP environment. -CDI- EHS educated PIC on proper thawing methods. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of bread stored on floor in WIC. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -CDI- Food employee put on protective head covering. 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 engaging in food prep with wrist watch. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed sticker on avocados. When EHS asked PIC if avocados had been washed, PIC stated that they had not been washed. Ensure to wash avocados and remove stickers prior to use. -0-

4-501.11 Maintain equipment in good repair. Observed items being held on TPHC at sautéed station due to unit not properly functioning. Unit has not been in proper repair for the last 3-4 inspections. Repair or replace. **REPEAT** -1-

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 dust buildup on vents of ice machines. Increased and more thorough cleaning frequency recommended. -0-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed some hand sinks that did not have waste bins. -0-

6-501.114 Remove Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed two ice machines no longer in use. Remove. -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. **REPEAT** -0.5-

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 handout to PIC. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 drink with no lid or straw. -CDI- EHS educated PIC on use of proper drinking containers and PIC voluntarily discarded. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash cans stored in front of handwashing sink at dishpit and near grill area. -CDI- PIC relocated items. 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink at BOH due to soap dispenser not properly. -CDI- PIC supplied pump soap. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items at sautéed station, cold drawers, salad station and pizza station above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **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 .

3-501.19 (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 TPHC procedures for items being held on time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 shredded lettuce starting TPHC at 44F. -CDI- PIC placed item in blast chiller to cool back down. 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 on items being held on time. -CDI- PIC properly labeled items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. Per PIC, unsure of contents. -CDI- PIC voluntarily discarded. **REPEAT** -1-

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, blanched fries, sopressata, prosciutto and shredded lettuce prepared today cooling in WIC with protective coverings. Observed raw chicken cooling in blast chiller filled to the top in a large container at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and placed chicken wings and fries in blast chiller to facilitate rapid cooling. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 in-use utensils stored on cloth towels. -CDI- EHS educated PIC on proper storage of in use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed items being held on TPHC at sautéed station due to unit not properly functioning. Unit has not been in proper repair for the last 3-4 inspections. Repair or replace. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpsters. -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 soap dispenser at BOH handwashing sink not properly functioning. Repair or replace. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination./6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored at dishpit with no lid or straw. -CDI- EHS educated PIC on designated areas and proper drinking procedures and PIC voluntarily discarded. -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 faucet. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee properly rewashed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed PIC and 2 food employees switch from working with raw food back to RTE change gloves but did not wash hands. -CDI- EHS educated all on when to wash and all washed hands. -0-

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 salmon and shrimp stored under raw burger patties in cold drawers under grill. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep units above 41F. Observed pizza sauce in WIC above 41F. Refer to temperature charts. EHS checked ambient air of all prep units and all were at 41F or below except fry cooler. Fry cooler was observed at 43F on bottom half of unit. PIC to hold unit on time until repairs have been made. Per PIC, facility did a lot of prep today. -CDI- PIC placed items in blast chiller to cool back down. EHS observed no lids on units. EHS educated PIC on closing lids to assist with maintaining temperatures. **REPEAT** **3 DAY VERIFICATION REQUIRED** -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 .

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee towel drying clean dishes. -CDI- EHS educated food employee on allowing items to air dry and not towel drying. -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. Per PIC, certification recently expired but she is set to recertify soon. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee drinking water from a cup with no lid or straw in food prep area. -CDI- EHS educated PIC on using closed beverage containers and PIC instructed food employee and food employee discarded item. -0-

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 a max/min thermometer. -P- Observed dish machine reaching a max temperature of 153F. -CDI- Ecolab tech arrived while EHS was present. Repairs were made and dishplate read at 163F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, greasy residue and stickers on dishes stored as clean. -CDI- PIC moved items to 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 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup in ice machines, especially near chute area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F at fry prep station. Refer to temperature chart. Observed ambient air of unit at 68F on top and 54F on bottom of unit. Observed manchego cheese at 56F at inside/expo station. Observed raw shrimp at 46-47F in cold drawers. Observed chicken at 47F at pizza prep station. Observed items at salad station above 41F. Refer to temperature chart. -CDI- PIC placed items in blast chiller to cool back down. **3 DAY VERIFICATION REQUIRED FOR SALAD PREP STATION** **FACILITY WILL PLACE UNIT ON TPHC UNTIL REPAIRS HAVE BEEN MADE** **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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH near ice station/handwashing sink and in dishpit area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink boxes for drink dispenser machine stored on ground. -0-

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 spoons stored in water. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -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 dust buildup on vents of prep units. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. -CDI- PIC closed doors. -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 dust buildup on walls. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee drinking near fry station. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. CDI-EHS provided V&D policy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom without a hand wash sign. EHS provided sign.

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 above cooked chicken wings in cold drawers. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes, shredded lettuce, sliced cheeses in prep top held with ice, and other TCS foods in WIC (see temp chart) above 41F. Burger topping prep top was filled with ice and no water and filled above ice/water contact line. CDI-PIC voluntarily discarded WIC foods and cooled burger toppings in blast chiller and added water to ice and smaller containers for burger toppings to properly cold hold foods. PIC stated he is waiting for holders to arrive to allow the prep unit to cold hold via cold air. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. Repeat.

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 drink with no lid stored above prep table. CDI - Employee drink was discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near dish machine blocked by cart. CDI - Cart was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment stored in hand sink near the dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food debris and residue build-up on the blade the can opener. CDI - Can opener was moved to the 3 compartment sink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed raw shrimp prepped at 9:25 AM at 50 F @ 4:47PM. CDI - Shrimp were voluntarily discarded. REPEAT.

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 pickled radish @ 50 F in prep unit. Observed goat cheese on prep top @ 44F. CDI - Pickled radish were voluntarily discarded. Goat cheese was placed in the RIC for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp cooled in a covered container. Cool shrimp in uncovered pan in the walk in cooler. CDI - Shrimp were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pans stacked wet. CDI - Pans separated. No point escalation.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment could not provide QUAT test strips for 3 compartment sink. EHS 10 day VR reqiured.

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 sticker residue on the exterior of multiple pans stored as clean.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment did not have an approved vomit and diarrhea clean up plan. CDI, approved plan email to chef and printed out during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee handle soiled dishes and then move to handle clean utensils at the dish washing area with out washing hands. CDI, Educated employee on correct procedure and had employee re-wash their hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a few containers of unwashed produce above wash produce. Adjust produce storage so that unwashed is stored below washed and ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw beef balls for burgers prepared at 9:50 am this morning and at 45-48 F at 3:40 pm. CDI, items discarded. Beef patties were placed in drawer unit to cool and in walk in cooler covered and double stacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and Greek yogurt sauce at 44 in drawer unit. All other items in unit at correct temperature and these two items were not prepared today. CDI, products discarded by PIC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in flip top and drawer units with no date label or expired based on date indicated on label. CDI, items with expired dates were discarded and the one item with no label (chicken wings) was relabeled due to original batch in walk in with correct date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottles stored above plastic wrap boxes in the water heater room. CDI, chemicals moved to approved location.

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 raw beef cooled in a covered container and in a refrigerated drawer covered. Cool beef patties in one layer on uncovered sheet pan 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 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 one large container of a dry good with no label near the drink station.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies in the facility. The small flies are congregating around the spilt food debris next to the mop sink and water heater.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen staff wearing items on the wrists.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few clean pans stacked together wet. Ensure items are air dried before stacking.

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 floor in need of cleaning through out and especially in the water heater room where the small flies are being attracted to the residue on the floor.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice scoops stored in the hand sink. CDI: scoops removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink by the meat slicer. CDI: soap provided. REPEAT VIOLATION -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed chicken stored behind asparagus in the lowboy. CDI: items rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw shrimp in the lowboy. EHS discussed with PIC on cross contamination from the drippings of the raw chicken to the raw shrimp. CDI: items rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer stored as clean with food residue on the meat grip. CDI: slicer broken down to rewash. -1.5- 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink by the fryers. CDI: soap provided -1-

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 diced tomatoes and tuna prepped today in the flip top and low boy at 47F and 45F. CDI: items placed in the blast chiller to cool quickly. REPEAT VIOLATION -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint while prepping food. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sink and surface test strips. VR within 10 days. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed several cups in the hand sink at the main bar hand sink. CDI: cups removed. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed several bar hand sinks with no paper towels. CDI: paper towels provided. -2-

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 freshly cut tomatoes prepped before the inspection started, tightly wrapped and cooling in the lowboy. CDI: tomatoes moved to the blast chiller to cool. -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 dead light bulbs in the hood systems. Recommend to replace. REPEAT VIOLATION -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turned off faucet with bare hands. CDI: EHS intervened, educated, and employee rewashed hands with turning off the faucet with a barrier. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed server hand sink with food debris. CDI: food debris removed and PIC made aware. REPEAT VIOLATION -1- no points escalated due to improvement from last inspection.

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 glassware at the bars with food debris. CDI: cups were removed to be washed 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 garlic oil dated 4/4 and red onions dated 4/2 in the walk in cooler. CDI: voluntarily discarded. Observed multiple date labels with wrong discard date. CDI: PIC Cliffe was able to correct date labeling on their printing system during inspection. -1.5-

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 consumer advisory on the drink menu for the “Labor of Dove” drink that consists of raw egg white. VR within 10 days. -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 containers of sugar and flour unlabeled. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer available for high temp dish machine. VR within 10 days. REPEAT VIOLATION -0.5-

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 several dead light bulbs in the hood. Recommend to replace. -0-

5-205.11 (A),(B) Handsinks may only be used for handwashing.-Pf Observed multiple hand sinks being used as dump sinks and utensil storage. Hand sinks may only be used for hand washing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Parasite destruction letter for yellow tail not provided today. VR required with 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chemical cleaner without label. CDI by labeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled and/or wet wiping cloths stored on prep tables.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf PIC did not provide a maximum registering thermometer for dish machines. CDI by education.

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