PENINSULA PRIME

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee drink stored on top of a prep cooler.

6-301.14 Post a handwash sign at each handsink. Observed a missing handwashing sign for the employee restroom.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed vegetables stored above ready-to-eat food items in the walk-in cooler. Improvements made from previous inspection.

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 mashed potatoes in a steam well not reheating to 165 degrees. CDI - Chef removed item and reheated to 165 on the stove.

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 missing date marks for items in the prep cooler, milk and cooked salmon. Observed expired roasted tomatoes in the prep cooler. CDI - Tomatoes were discarded and all other items were dated for the day they were prepared.

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

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of flour without a label. Improvements made from previous inspection.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food without a hair restraint and one employee wearing a watch.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. Observed the center kitchen paper towel dispenser separating from the wall. Observed a broken prep cooler and ice machine.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a dump tray inside of the bar hand sink. CDI - Item was moved to the actual dump sink. Points reduced due to significant improvement from previous inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat food items in the walk-in cooler.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house-made garlic and oil stored at room temperature. CDI - Item was voluntarily discarded and will now be kept in the prep cooler. No points due to significant improvement in cold holding.

REPEAT 10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote -Pf Observed missing disclosure for the main menu and Seasonal menu. Observed missing asterisks for Caesar Salad (raw egg), Salmon and Steak Salad.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored above paper towels in dry storage. CDI - Chemicals were moved to the bottom shelf.

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 intact ROP fish packages in the walk-in cooler.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

REPEAT 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 several spatulas and utensils sitting in 109 degree water.

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 a box of single-service trays on the floor of the storage room.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. No increase in points due to significant improvement in equipment throughout facility.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one open dumpster door. Improvements made from previous inspection in addition to obtaining drain plugs.

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 base coving/tiles missing or separating from wall in mop sink area.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper works for the bar hand sink. Observed containers of coconut milk inside of the meat prep hand sink. Observed missing paper towels, soap and hand wash sign for the meat prep hand sink. Observed missing hand wash sign for two hand sinks in the kitchen. CDI - Coconut milk containers were removed. Soap and paper towels were provided for each hand sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed an oyster tag stored separately from a container inside of the meat cool. CDI - Chef located the tag and placed it in the container.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the bar dish machine. CDI - Machine was primes and it began sanitizing at the appropriate concentration.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 47-51 degree TCS items in the middle prep cooler. Items were brought to the cooler at 3:30. EHS provided temporary 4-hour TPHC policy during inspection. Observed 48 degree milk in an ice bath. Milk was voluntarily discarded.

REPEAT 10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote -Pf Observed missing disclosure, advisory and asterisks for Oysters on the “Fall/Winter Specials” menu. Observed missing asterisks for “Oysters” and “Tomahawk Steak” on the Weekly specials portion of the regular menu.

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 several spatulas and utensils sitting in a room temperature container of water next to the prep cooler.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent 4-501.11 Maintain equipment in good repair. Observed a “household use only” blender. Observed rusting shelves in the walk-in coolers and clean dish storage rack. Observed a broken drawer cooler and small ice machine.

REPEAT 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug on the recycling dumpster.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee beverage stored on top of an oven.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs for two handwashing sink in the kitchen.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one bloated can in dry storage. CDI - Item was removed to be returned to the supplier.

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 tuna stored above sauces in a prep cooler. Observed open packages of frozen raw meat stored above ready-to-eat items in the walk-in freezer. CDI - Items were placed in the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the bar dish machine. CDI - Chlorine was changed out and began to sanitize at the appropriate concentration.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 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 missing disclosure and asterisks for several items on the menu. CDI - General Manager was able to show EHS the new menu going into print that includes all asterisks and disclosure.

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

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 intact ROP packages of thawed fish in the walk-in cooler.

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 bins of flour and sugar without labels.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Observed a “household use only” blender. Observed a few utensils with melted utensils. Observed rusting shelves in the walk-in cooler and clean dish storage rack.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P 5-205.15 Maintain a plumbing system in good repair. Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. Observed a leak coming from the spray hose located at the entrance to the kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the employee restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster doors and a missing drain plug on the recycling dumpster.

REPEAT 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 base coving/tiles missing or separating from wall in mop sink area, beside meat prep room door and areas of the dish room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at meat prep room hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed sanitizer towel stored in dish area hand sink. CDI: PIC removed sanitizer towel.

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 tuna taco filling being held in salad make table with prep date of 05/02/25. CDI: Food employee voluntarily discarded product.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed “6oz filter & shrimp” offered undercooked on menu with no asterisk denoting disclosure. CDI: PIC corrected and reprinted menus during inspection.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on salad make table. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed fan covers in meat walk-in cooler soiled with buildup. Observed vent cover on small ice machine soiled with buildup.

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 base coving/tiles missing or separating from wall in mop sink area and beside meat prep room door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION. **Points not assessed due to new management and scheduled ServeSafe course**

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area hand sink and employee restroom hand sink. CDI: PIC provided paper towels.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no date of last sale and not stored in chronological order. CDI: Education provided. REPEAT VIOLATION.

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 mashed potatoes, sweet potatoes, marinara, meatballs, and short ribs reheating too slowly to meet reheating parameters. See temperature chart for details. Product placed into steam wells (designed for hot holding, not reheating) between 2pm-2:30pm. At approx 3:50pm-4pm, foods with minimal temperature change. CDI: Education provided and products reheated on stove or in oven. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT NEXT INSPECTION.

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 crab cake mix cooling at a rate too slow to meet cooling parameters in walk-in cooler. See temperature chart and violation #33 for more details. CDI: Education provided and PIC placed product on sheet tray on top shelf of walk-in cooler for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and truffle butter being held in insert pans on roll cart at server station (no temperature control). PIC stated product placed out @3pm when wait staff begins arriving. CDI: Education provided and products placed into ice bath for rapid cooling. REPEAT VIOLATION.

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 crab cake mix cooling in densely packed stainless steel bowl covered in plastic wrap on lower shelf in walk-in cooler. Product prepared between 2:30pm-3pm. CDI: Education provided and PIC placed product on sheet tray on top shelf of walk-in cooler for more rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on salad make table. Observed QAC dispenser in poor repair. PIC stated switching companies for dispenser (install to be completed within 1 week). REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded block of white cheddar cheese in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no date of last sell. CDI: Education provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above RTE sauces in meat walk-in cooler. CDI: Education provided and PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed zester stored as clean on magnetic strip by salad make table soiled with food waste. Observed food chopper(robot coupe) stored as clean on prep table soiled with food waste. CDI: Education provided and items sent to be re-W/R/S. REPEAT VIOLATION.

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 several TCS foods in steam wells reheating too slowly to meet reheating parameters. Products placed into units @1pm and @2:30 products between 63F-137F. See temp chart for details. CDI: Education provided and PIC moved products to stove for rapid reheating.

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 blanched fries prepared 10/01/24 and cooled overnight in meat prep room not meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy whipping cream being held above 41F in wait station reach-in cooler. Observed prime rib and shrimp being held above 41F in meat prep room. Meat prep room temperature not low enough to facilitate cold holding. CDI: PIC voluntarily discarded product.

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 romaine lettuce with prep date of 09.24.24. Observed heavy whipping cream in wait station reach-in cooler with no prep date. CDI: PIC voluntarily discarded product.

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 blanched fries cooled overnight on speed rack in meat prep room. Meat prep room temperature not low enough to facilitate cooling. EHS recommended use of walk-in coolers for cooling product. CDI: Education provided and PIC voluntarily discarded product.

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 tuna thawing in refrigeration in sealed ROP packaging. CDI: Education provided. Going forward, ROP product needs to be removed from packaging prior to thawing.

4-501.11 Maintain equipment in good repair. Observed QAC dispenser in poor repair. Observed rusted shelving in walk-in coolers(main and meat).

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 light to moderate black buildup on gaskets. Observed buildup on fan covers in meat walk-in cooler. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection - certification expired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at wait station hand sink. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at meat cutting room hand sink. CDI: PIC provided paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 0ppm-100ppm. Dispenser does not give consistent sanitizer reading when dispensed. Facility to make solution by hand until repaired. PIC contacted service company during inspection. EHS will return within 3 days to verify dispenser repaired and solution concentration correct. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and slicer stored as clean in prep area soiled with food waste. CDI: PIC sent to be W/R/S. 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 splash inside small microwave in prep area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on gaskets throughout kitchen. Observed shelving in main walk-in cooler and meat walk-in cooler soiled with heavy buildup. Observed buildup on fan covers in meat walk-in cooler.

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 employee coffee stored on cutting board at prep line. CDI - Coffee was removed. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed three handwashing sinks in establishment with metal pans, stainless steel strainers, and a knife stored inside. Handwashing sinks are for handwashing only. CDI - All items were removed. -REPEAT- -2 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored behind container of ready to eat provolone cheese in refrigerated drawer. CDI - Raw beef was moved to front of refrigerated drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed braised short ribs and all other items at water bath with temperatures of 116F. Water bath was turned off and not maintaining TCS foods at 135F or above. CDI - All items at water bath were reheated on stove top to 164F and placed in hot holding. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and handling clean utensils without wearing hair restraints. -0.5 points-

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 utensils stored in container of water with a temperature of 72F. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at prep line with deep gouges and dark staining. Resurface or replace cutting boards. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two handwashing sinks in kitchen with tools stored inside. CDI - Tools were removed. -1 point-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed open bag of shellstock in walk in cooler without a shellstock tag. Tag could not be found but a shellstock tag from July was found stored on back of handwashing sink in refrigerated prep room. No shellstock tags could be found for the months of August or September. Shellstock tags from the month of July did not have date recorded of when the last shellstock from the container was used. Proper shellstock storage and tag retention was discussed with PIC. A verification is scheduled by October 6th, 2023 to determine if establishment is in compliance. -REPEAT- -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, raw salmon, and raw scollops cold holding in flip top unit at temperatures between 43F and 48F. PIC stated that unit previously malfuntioned and a technician has been called for service. CDI - PIC stated that he will hold items on TPHC during dinner service. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 menu for items served raw or undercooked. Establishment serves raw oysters, steaks cooked to order, and uses raw egg in their Caesar dressing. CDI - PIC was able to print new menus with consumer advisory for items. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances. CDI - Employees identified contents to be degreaser and labeled bottle with name of contents. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed flip top unit unable to maintain TCS foods at 41F or less. PIC stated that flip top unit had previously malfunctioned and he was waiting on a technician for repair. PIC has been advised to hold items on TPHC until necessary repairs have been made. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat or chlorine sanitizer test kits for measuring quat and chlorine sanitizer concentrations. Establishment uses chlorine at mechanical dish machine and quat sanitizer at three compartment sink. A verification is scheduled by October 6th, 2023 to determine if establishment is in compliance. -0.5 points-

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 abundance of food debris and residues underneath cold holding equipment, cooking equipment, and shelving in kitchen. Recommend higher frequency and more thorough cleaning. -0 points-

6-303.11 Provide required lighting intensity. Observed no lighting in refrigerated prep room. Replace lighting. -0 points-

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 employee drink stored directly on main prep countertop during inspection. CDI- drink moved, EHS discussed drink storage.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with shell stock tags that are not in chronological order, not recoding date on tag when last shellstock from container is used. EHS discussed requirements with PIC, PIC understands requirements and will keep tags accordingly moving forward. VR by 3/24 to ensure facility is maintaining tags appropriately.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cartons of eggs stored on second shelf, directly above a large container of ready to eat steak sauce. CDI- eggs moved. REPEAT. Note: points left at half demerits, facility has improved storage order of raw meats in walk in cooler, will start storing eggs on bottom shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few products with no date label in prep top unit, including shrimp and spinach dip. CDI- PIC stated products were prepped on Sunday, Sunday label placed on products. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 potato salad marked 3/1, mushrooms marked 3/5, brisket marked 3/1, had exceeded 7 day window. Observed cooked pasta (spaghetti, shells) and risotto marked 3/23, PIC stated this product was cooked/cooled on Sunday (3/12). PIC stated products should be marked with prep date, unsure why employees are marking products for more than 7 days and with discard date. PIC stated he will discuss date marking procedures with all responsible employees, will have employees mark with date prepped/cooked and will discard within 7 day window. REPEAT. CDI- all products voluntarily discarded during inspection. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottle stored on shelf, directly above gloves and clean pots/pans. Observed window cleaner bottles hung on shelving directly above clean plates. CDI- chemicals moved, EHS discussed chemical storage with PIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large white containers with seasonings with no label. REPEAT. Note: points deescalated to 0, different products needing to be marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer in red buckets during inspection.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, EHS suggested replacing racks, discussed with PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large hot holding unit rolled in front of handsink near cook line, restricting access. CDI- equipment moved, EHS discussed maintaining hand sink access.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a package of raw chicken stored on top of a package of tenderloin steak during inspection. CDI- chicken moved, EHS discussed storage order. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed cartons of eggs stored above ready to eat Bolognese sauce. CDI- eggs moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a few TCS products holding above 41F during inspection, see temperature chart. Through discussion with PIC, facility has been having issues with prep units freezing up in the back, causing some areas of the prep units to hold above 41F due to improper air flow in units. PIC stated that due to these issues, procedure has been to empty units at the end of the night and stock fresh each day. CDI- products moved to walk in cooler to cool down. PIC will avoid keeping product in areas of cooler that are holding above 41F, has reached out to service company to service units. REPEAT. Note: points left at half demerits, facility has improved processes for cold holding but is having issues with equipment during todays inspection. EHS believes PIC is displaying active managerial control by taking temperatures and emptying units at the end of service. EHS will conduct compliance visit to ensure units are holding temperature.

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 mashed potatoes marked 11/29, a container of braised beef marked 11/29 and a container of duck confit marked 12/1, had exceeded 7 day limit. CDI- products voluntarily discarded, EHS discussed date marking requirements with PIC.

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 an unmarked spray bottle (filled with vinegar) stored near clean dishes.

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

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 utensils stored in a container of room temperature water during inspection. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cutting board attached to main prep unit with deep grooves and staining, must be smooth and easily cleanable.

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 irreversible temperature indicator for high temperature dish machine. PIC stated he believes facility recently ran out of sticker temperature labels. VR by 12/18 to ensure facility has received test strips or thermometer for dish machine.

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 multiple employee drinks stored on prep cutting boards during inspection. CDI- drinks moved and/or discarded during inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at multiple (2x) handsinks during inspection. PIC stated they have had issues with dispensers, in process of fixing/ordering new dispensers. CDI- paper towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a container of raw chicken stored above oysters in the walk in meat cooler. Observed boxes of raw eggs stored on shelving in walk in cooler, directly above Bolognase sauce, PIC stated this was just delivered. CDI-chicken and eggs moved, no longer contamination concern.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple products holding above 41F during inspection at “prep top 2” (middle prep unit). EHS found that all products out of temperature were recently (within last 1 hour) prepped and placed directly into unit. EHS found that a container of mushrooms had just been cooked and placed directly into unit, mushrooms were at 120F and may of been contributing to higher temperatures in unit. EHS found that products like portioned rice were above temperature due to stacking above fill line. CDI- all products out of temperature moved to walk in cooler. Pans that were over stacked were separated, excess product brought to walk in cooler. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a few products with no date label, including Bolognase sauce and mashed potatoes. CDI- PIC stated to EHS that products were prepped yesterday, discussed prep process throughout week. Products labeled during inspection.

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 utensils stored in a container of room temperature water during inspection.

4-501.11 Maintain equipment in good repair. Observed cutting board attached to main prep unit with deep grooves and staining, must be smooth and easily cleanable.

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 floor tile underneath 3 compartment sink that have come loose, not affixed to the wall. REPEAT. 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 general cleaning needed underneath 3 compartment sink area at dish pit.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed a screw top water bottle stored on top of prep unit cutting board during inspection, observed employee drinking from water bottle at prep unit. CDI- drink moved, EHS discussed drinking in designated areas, storing drinks to avoid contamination. REPEAT.

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 bartender handling blue cheese stuffed olives with bare hands. CDI- EHS intervened, discussed glove use, olives handled with bare hands discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with shellstock tags (from fresh oysters), keeping shellstock tags in chronological order and at least 90 days worth, but not recording the date when the last shellstock from container is used. EHS discussed requirement with PIC, will ensure this is done moving forward. VR by 7/8 to ensure facility is recording date on tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lobster meat and pasta holding above 41F in prep top unit, see temperature chart. Through discussion with PIC and employees, determined that these items were just prepped and put directly into unit. CDI- EHS discussed difference between walk in cooler and cold holding units, emphasized importance of using walk in cooler to cool products down after prep, cold holding units to maintain temperature. Products brought to walk in cooler to rapidly cool during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles near dish pit with orange liquid, not labeled. Observed clear bottle with sanitizer not marked. CDI- bottles marked during inspection. REPEAT.

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 plastic scoop stored inside container with rice with handle contacting food.

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 irreversible temperature indicator for high temperature dish machine. VR by 7/8 to ensure facility has obtained proper equipment to be in compliance.

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 floor tile underneath 3 compartment sink that have come loose, not affixed to the wall. PIC stated tile must of just come loose within last week.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. CDI- EHS emailed information including an example plan and poster. EHS provided physical handout of poster to PIC during inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed screw cap water bottle stored on top of prep surface, observed employee drinking from water bottle at prep unit. Ensure employee beverages are stored and handled/used in designated areas to prevent contamination, EHS discussed with PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the prepared foods walk in cooler. CDI- PIC provided roll of paper towels at handsink during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed portioned ground beef in plastic wrap stored on top of a cooked rack of ribs in cold holding drawers. CDI- cooked rack of ribs voluntarily discarded, EHS discussed storage order with PIC. Note: this was the only instance of incorrect storage order during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products that had not been date marked during inspection, including cooked beef tenderloin, twice baked potatoes, mashed potatoes, prime rib and mushrooms stuffed with cooked prime rib. CDI- PIC able to find correct date for products from bigger stock in the walk in cooler, ex: tenderloin labeled 1/15, mashed potatoes 1/17. All products without a label were properly labeled during inspection. Products that PIC was unable to identify date were voluntarily discarded (unmarked prime rib). 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 a few products that had exceeded the 7 day date marking limit, including crab meat from 1/10, prime rib from 1/11, cooked chicken from 1/11. CDI- products voluntarily discarded during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle filled with orange liquid not labeled, near dish machine. CDI- chemical labeled as degreaser during inspection.

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 shakers on cook line with no label.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door in kitchen not protecting establishment from weather or entry of pests, large hole in bottom right corner of the door, can see through hole to other side.

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

4-501.11 Maintain equipment in good repair. Observed shelving in kitchen no longer smooth and easily cleanable, rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to make unit with deep grooves/gouges, no longer smooth and easily cleanable.

4-302.13 Temperature Measuring Devices, Manual Warewashing. Establishment uses hot water as the sanitization methods in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI - Educated the PIC on appropriate equipment that they must provide in order to comply. Provided examples via follow up email.