SALTED MELON SOUTH END

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a container of quinoa to be at temperatures of 105-128F in the tabletop steamtable. PIC stated that they do not reheat the item in the steamtable and it is always reheated on the stovetop first before placing into the steamtable. PIC stated they only placed it in the steamtable at 8am. REPEAT. CDI - PIC placed back onto stovetop and rapidly reheated to 200F+. - Observed an insert container of tater tots to be at a temperature of 88F and were stored on the prep table adjacent the stovetop. PIC stated that they usually place the tater tots into the steamtable to hold at 135F+ but the entire kitchen staff has changed within the last couple weeks and they are still going through training. CDI - PIC voluntarily discarded tater tots. 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 insert containers of sliced cheddar cheese and sweet potatoes to be at temperatures of 48-50F in the opentop refrigerator across from the stovetop. PIC stated that nothing is kept in the unit overnight and all items are transferred into the opentops every morning during prep and that these items may have been out of refrigeration for too long during that process. REPEAT. CDI - PIC relocated containers to the WIC for rapid cooling and replaced them with backup containers already at 41F in the WIC. - Observed an insert container of cooked portobello mushrooms to be overfilled in the small opentop across from the flattop grill leaving the top layers to be out of refrigeration and at temperatures of 45F. EHS observed an employee filling the container up as the inspection started and was only out of temperature for approx 30 mins. REPEAT. CDI - PIC split the portobello mushrooms into 2 insert containers and the out of temperature mushrooms were placed back into the WIC for rapid cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of cooked brussel sprouts in the WIC to be dated marked for 7/31, making today day 8. REPEAT. CDI - PIC voluntarily discarded. - Observed insert containers of pasta salad and couscous to be in the small opentop refrigerator across from the flattop grill and were not provided with date marks of any kind. Items are from properly date marked bulk batches stating 8/3 and 8/4, respectively, in the WIC and were just missing the labels on the working containers. CDI - PIC date marked working containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed soiled wiping cloths to be stored on the prep counters throughout the kitchen.

4-501.11 Maintain equipment in good repair. - Observed the gaskets of refrigerated drawers and lowboy coolers throughout the kitchen to be torn/falling off.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quaternary ammonia test strips on site to test the sanitizer levels in the 3 compartment sink dispenser at the time of the inspection. CDI - Another manager acquired test strips prior to the end of the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed an insert container of corn to be hot holding in the steamtable at a temperature of 98F. PIC stated they had just cooked the corn and staff were cutting it off the cob right before the EHS arrival and it had gone down in temperature during that process. CDI - PIC rapidly reheated to 165F+ on the stove top. 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 squirt bottles of ranch, buffalo ranch, and chipotle ranch to be stored in the expo area dressing opentop at temperatures of 51-57F. Squirt bottles were observed in a shallow insert container with the majority of the bottles expending past the refrigeration line in the insert containers. PIC stated that the squirt bottles are placed into the unit at around 8am. CDI - PIC relocated to WIC to rapidly cool. PIC to stop using squirt bottles going forward and place the dressings directly into insert containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of portioned bags of cooked rigatoni pasta noodles with a date mark of 2/28. PIC stated that they had just cooked the pasta this weekend on Saturday and staff must have placed the portioned bags into the same insert container and never changed the dates. CDI - Date mark corrected on cooked pasta. - Observed containers of rib sauce (containing roasted tomatoes and beef stock) and parmesan sauce to be in the front WIC with date marks of 3/3 on them, making today day 9. CDI - PIC voluntarily discarded rib sauce and parmesan sauce. 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 a large butane torch used at the dessert prep area to be stored on the top shelf of the under counter storage rack, directly above other containers of food. CDI - Butane torch moved to lower shelf.

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 sheet trays of prepared ham & cheese, turkey & cheese, and chicken & mozzarella sandwiches to be at temperatures of 45-50F in the sandwich lowboy refrigerator at the cookline. Date marks showed they were prepared earlier in the morning before the EHS arrival for catering orders and then placed into the lowboy to cool back down. The lowboy is not a unit designed nor approved for rapid cooling, all cooling must be done in the WIC. REPEAT. CDI - PIC relocated to the WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed numerous stacks of cleaned metal insert containers and bowls to be wet nested on the clean dish racks in the dishwashing area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of coffee filters to be stored directly on top of the front counter coffee brewer and to not be in protective packaging of any kind. CDI - Filters place into a plastic container with a lid.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior of the cookline lowboy refrigerators, the upright 2 door RIF, the refrigerated drawers and the gaskets of all cookline refrigerators to have accumulations of food debris/grime. 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 the wall surrounding the dishwasher and wall behind the dessert prep/food prep sink in the kitchen to have accumulations of food debris and black grime. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple stacks of clean metal insert containers stored as clean on the clean dish rack adjacent the dishwasher with old date marking stickers and sticker residues adhered to the pans. REPEAT. - Observed a large masher stored as clean in a bin of cleaned utensils with visible food debris on the food contact surface. PIC stated rarely using the dish now. CDI - Pans removed from storage rack, stickers removed and W/R/S. Masher placed at 3 compartment sink to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (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 the flank steaks being held on TPHC at the cookline with appropriate labels but did not possess an updated TPHC written procedure. Written procedures presented were old and contained 10-20 items on them that the facility no longer holds on TPHC. CDI - PIC filled out new updated TPHC form with only the flank steaks on it to reflect the current items being held on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 an opened container of almond milk and an opened container of coconut milk stored in the front 2 door lowboy at temperatures of 60F and 52F, respectively, and the unit is not designed nor approved for rapid cooling. PIC stated that the sealed cartons are held at room temperature and then opened as needed and put into the lowboy after opening, with these particular cartons opened no more than 30 mins prior. EHS informed the PIC to develop a new process where backups are held in refrigeration despite being shelf stable so that when they are needed they are already 41F or below and do not need to cool down. REPEAT. CDI - Alternate milks moved to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a rubber spatula stored with the handle in direct contact with liquid scrambled eggs in a pan at the stove. REPEAT. CDI - Spatula removed and PIC voluntarily discarded eggs.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior of the cookline lowboy refrigerators, the upright 2 door RIF, the 3 door lowboy freezer and the gaskets of all cooklione refrigerators to have accumulations of food debris/grime. 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 a cover to a ceiling vent above a prep area to be falling off/hanging off. 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 the cookline floors to have accumulations of food debris at the time of the inspection. - Observed the wall surrounding the dishwasher and 3 compartment sink area to have accumulations of food debris and black grime. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the wall mounted potato slicer to be stored in its bracket on the wall with visible food debris adhered to the blades. PIC stated they only cut potatoes 2 times a week and did not cut any today. CDI - PIC placed potato slicer in the dish pit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a insert container of tater tots on the expo window counter underneath the heat lamp at a temperature of 110F. PIC stated they were made within 30 mins of inspectors arrival and were not placed fully underneath the heat lamp at the time of the inspection. CDI - Remaining tater tots used immediately. 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 insert containers of sliced white cheddar and yellow cheddar cheese in the sandwich opentop to be at temperatures of 57 and 60, respectively. PIC stated the employees had the containers out 15-30 mins prior to prep catering orders. - Observed an insert container of cooked chicken breast in the sandwich lowboy to be at a temperature of 60F. PIC stated the employees had the container out 15-30 mins prior to prep catering orders. CDI - PIC moved containers of cheese and chicken breast to the lowboy freezer on the cookline to rapidly cool. EHS observed all items <41F at the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed and insert container of spring mix in the cookline lowboy refrigerator and an insert container in the cookline refrigerated drawers to not be provided with date marks. PIC stated the containers were from the same batch that was prepared yesterday. - Observed a date mark of 6/8 on a large container of sliced tomatoes in the WIC. PIC stated an employee must’ve date it incorrectly. A second container was next to it with the proper date mark of 7/8. CDI - PIC date marked items. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a container of bread crumbs stored on the dry storage shelf without a lid and not in continuous use. CDI - PIC provided a lid.

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 the handles to the front counter ice scoops and the handles to the front counter frozen fruit scoops for smoothies to be stored with their handles in direct contact with the food/ice inside.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a stack of coffee filters stored on top of the front counter coffee brewer without its original packaging or any other source of protection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips to test the quateranry ammonia sanitizer concentration at the 3 compartment sink/sanitizer buckets and bottles. 10 day VR to observed acquired test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior of the cookline lowboy freezer and upright 2 door RIF across from the dry storage area to have an accumulation of food debris built up. 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 the wall surrounding the wall mounted potato slicer to have an accumulation of food debris/grime. REPEAT. CDI - Employees cleaned wall immediately.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer measured less than 150 ppm quat at 3-compartment sink. Solution out of dispenser also measured less than 150 ppm. Establishment needs to contact chemical company to repair dispenser. PIC will manually make sanitizer solution until it is repaired. CDI - 200 ppm solution made at 3-compartment sink. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Blue cleaner was stored in a bottle that was labeled was sanitizer. CDI - PIC discarded chemical bottle. 0 pts.

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. Milk frother utensils at coffee area was stored in 70F water. Spatulas beside stove top were stored in 80F water. In-use utensils must be only be stored in water if the water is maintained at above 135F. CDI - Items taken to dish machine to be re-washed. REPEAT

4-501.11 Maintain equipment in good repair. Ice machine outer panel is held together by tape. Repair ice machine so panel attaches properly. REPEAT

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. Cleaning interiors of coolers on line. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hand washing sink in kitchen is slow to drain. Repair so water drains properly. 0 pts.

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. Clean walls in prep areas and behind dish machine. Clean physical facilities more frequently. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC with active ANSI food protection manager arrived during middle of inspection. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tater tots beside grill measured 95-105F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded tater tots. 0 pts. 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 Avocado poblano dressing and salsa in dressing cooler both measured 44-45F. Quinoa in sandwich cooler top measured 47F. Milk in coffee cooler measured 60F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded quinoa and milk, and moved dressings to walk-in cooler to cool. Improvement from last inspection so reduced to half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Stack of sandwich meats had 10-23 as prep date in sandwich cooler. Turkey in sandwich cooler had 10-27 as prep date. Pasta in walk-in cooler had 10-25 as prep date. Sausage in walk-in cooler had 10-24 as prep date. TCS ready-to-eat foods must be discarded if held past 7 days or if the date label is incorrect. CDI - PIC corrected sandwich meat date. PIC discarded all other listed foods. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Kale salad in sandwich cooler, quinoa in sandwich cooler, cooked Brussels sprouts in sandwich cooler, and 2 pans of sweet potatoes in sandwich cooler were missing prep date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bathroom cleaner and sanitizer spray bottles were hung up above coffee cups and lids. Store toxic chemicals separately from single-use and single-service articles. CDI - PIC moved chemicals to chemical storage shelf. 0 pts.

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. Employee was using a container of 70F water to store grill utensils when in between uses. Utensils may only be stored in water if the water is at least 135F. CDI - Utensils taken to dish machine to be re-washed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry dishes after they came out of dish machine. Utensils must be air dried after washing. Do not use towels to dry dishes.

4-501.11 Maintain equipment in good repair. Gaskets torn on several doors of refrigeration equipment on the line. Panels of ice machine are taped down. Repair listed equipment. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee’s car keys observed on prep table. Do not store personal items where food is prepared. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping out milk in hand washing sink. Hand washing sinks must be used for employee hand washing and no other purpose. CDI - Employee educated on using hand washing sinks. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored on shelf above cut potatoes. Do not store raw animal foods above unwashed fruits/vegetables or ready-to-eat foods. CDI - Employee moved raw eggs to bottom shelf. 0 pts. 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 Liquid eggs measured 80F on line. Chipotle mayo measured 70F on line. Cut cabbage and cut lettuce measured 66F and 60F in sandwich cooler top. Blanched fries in drawer cooler measured 47-50F. Pasta salad, couscous and goat cheese measured 46-48F in small sandwich cooler top. All TCS foods in sandwich cooler measured 45-53F. Milks were being held out of temperature control at coffee station and were 70-73F. Salsa, green goddess, and cilantro garlic aioli measured 50-55F. TCS foods in cold holding shall measure 41F or less. PIC stated TCS foods on line were all placed in coolers at 10AM so they were moved to walk-in cooler to cool. Milks were discarded. Chipotle mayo and liquid eggs were moved to walk-in cooler to cool. Dressings in dressing cooler were moved to walk-in cooler to cool. Establishment will use TPHC for TCS foods in sandwich cooler if it needs to be used before it is repaired. VR - Verification required within 3 days that check sandwich cooler. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer shall be 150-400 ppm. CDI - Solution diluted to 200 ppm. Contact chemical service company to repair dispenser to it dispenses at proper concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen at beginning of inspection. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans and bowls stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace blender that is cracked and missing handle. Replace torn gaskets on sandwich cooler on line. Ice machine panels are taped to machine. Sandwich cooler holding above 41F. Repair listed items and repair cooler to hold below 41F.

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 No method of testing final rinse temperature of dish machine. VR - Verification required within 10 days that establishment has acquired a max/min thermometer or temperature indicator strips.

5-205.15 Maintain a plumbing system in good repair. Hot water handle is loose at hand washing sink at coffee station. Repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage and employee cell phone observed on prep tables at beginning of inspection. Store employee personal items in a separate location. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon is offered undercooked on the menu but PIC did not have parasite destruction information. CDI - PIC received parasite destruction information from supplier before end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 small container of salsa measured 45F. Clarified unsalted butter was being held out of temperature control at 63F. TCS foods must be held at 41F or less in cold holding. CDI - Salsa moved to walk-in cooler to cool. Butter was discarded as it had been out of cooler for more than 4 hours. Discussed adding clarified butter to TPHC form and using time as a public health control. Improvement from last inspection so reduced to half credit. REPEAT 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 (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 Menu items with poached eggs and other items with eggs "cooked your way" were missing an asterisk on the menu tying them to the consumer advisory on the bottom of the menu. VR - Verification required within 10 days that establishment adds asterisks to these items on the menu.

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 Container of steak in sandwich cooler bottom measured 56F and was cooling since 8:45AM. Use walk-in cooler to cool TCS foods. CDI - Steak moved to walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Most cooler doors on line have torn gaskets. Replace torn gaskets. 0 pts.

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 closed beverage container stored on prep counter at coffee station. CDI-Beverage container was removed from counter.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee don hair net, grazing surface of head, not wash hands and proceed to food prep. CDI-EHS educated employee on when to wash, and employee properly washed hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee load soiled dishes into dish machine, and then move to putting away clean dishes. CDI-Education on when to wash was provided, employee properly washed hands, and rewashed what was touched with contaminated hands.

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 blocked by large, standing fan. CDI-PIC relocated fan to make hand sink accessible.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw tuna, salmon, and ground beef stored over potatoes in WIC. Observed raw steak stored over tofu in grill drawer. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed strawberries and blueberries stored over RTE backup containers of food in reachin. CDI-PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food, not cooling or in-use in the reachin. CDI-PIC covered all foods that were not cooling. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tomatoes stored directly on rack in reachin. CDI-PIC washed produce and stored in a sanitized container.

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 soiled large can opener and slicer. These pieces had not been used today and were in place for service as clean. CDI-PIC moved equipment to be W/R/S. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 employee pick up a dish, splash water from “rinse” compartment at 3 comp sink, then towel dry. Employee did not sanitize dish. CDI-EHS explained correct W/R/S sequence and dish was properly sanitized. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 employee load soiled dishes into dish machine, and then employee began to put away clean dishes without washing hands in between tasks. Clean dishes were contaminated. CDI-PIC moved contaminated dishes to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken and salmon in hot holding below 135F. Reference temperature chart. CDI-PIC reheated foods to above 165F.

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 liquid egg product, egg whites, salsa, and other TCS sauces in cold holding above 41F. Reference temperature chart. CDI-PIC voluntarily discarded the liquid egg and egg whites. Salsa and other TCS sauces were put on TPHC.

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: 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 . Observed cut kale and cut brie without date marks. CDI-PIC voluntarily discarded brie and added correct date mark to kale. 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: 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 . Observed sliced ham and turkey from 9/22, cooked mushrooms from 9/18, cooked white onions from 9/12, and chimichurri (garlic in oil) from 9/21. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

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 steaks that are cooked prior to lunch service, used for lunch, then discarded. CDI-PIC added time stamps to indicate 4 hour period of time.

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: 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 . Observed a large quantity of boiled eggs cooling, tightly covered in a deep container. CDI-PIC moved eggs to a sheet pan to quickly cool.

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 unlabeled containers of sugar, salt and seasonings. Add labels to all.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed exterior door open during the entirety of the inspection. There are currently no air curtains in use.

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 tongs stored on handle of stove. Move all utensils to surface that is cleaned and sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers to left of dish machine. CDI-Employee moved containers to be W/R/S.

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 broken light cover in dish area, near the WIC. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep tables. CDI-Employees removed cell phones.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with containers and ice inside. CDI-EHS educated employee that handsinks must be used for hand washing only and items were removed.

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 TCS foods in prep unit above 41F. Reference temperature chart. CDI-All foods that had just been restocked in cooler were moved to an ice bath in the WIC to quickly cool. The sandwich meats that were prepared at the beginning of the day and then placed in the prep unit were voluntarily discarded by PIC because these meats had been out of temperature control for more than 4 hours. VR required within three days to verify unit is able to maintain TCS foods in cold holding at 41F or below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach solution and degreaser unlabeled in dish pit area. CDI-PIC labeled both spray bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of duster cleaner stored in same drawer with syrup pumps and single-use items. CDI-PIC removed duster spray.

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: 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 . Observed salmon that was cooked during lunch shift, portioned, then over stacked in prep top unit. CDI-Employee removed salmon from portioned bags, placed on a sheet tray, and placed in the freezer to quickly cool.

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 thawed ROP’d salmon in reachin unit. CDI-PIC removed thawed fish from ROP.

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 knife stored in ice bath. CDI-PIC removed knife from container of the water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked stainless steel containers to left of dish machine. CDI-Employee pyramid stacked containers to facilitate air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on non-food contact portion of slicer that had been cleaned from previous use. CDI-Employee began cleaning in place process.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bowl of raw tuna stored above sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved tuna to bottom shelf. REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Goat cheese in sandwich cooler top measured 55F. 2 cartons of milk in reach-in cooler measured 48-52F. Caesar dressing in ice bath measured 55F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved foods to walk-in cooler to cool. REPEAT. Kept at half credit due to no increase in severity from last 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC had expired food protection manager certification.

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 Raw bacon stored on top of container of pasta in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All TCS foods in sandwich cooler measured 65-68F. Unit was unplugged. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded all TCS foods in unit. 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 . Cooked onions and cooked peppers in walk-in cooler, potato salad in walk-in cooler, clam chowder in walk-in cooler, and rice balls in drawer cooler were missing date labels. CDI - PIC placed date labels on items. // 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 . Cooked chorizo (1-4) in walk-in cooler was past 7 days old. TCS ready-to-eat foods must be used or discarded within 7 days of preparation/opening. CDI - PIC discarded chorizo. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of avocados and box of half and half cartons stored on floor in walk-in cooler. Store food at least 6 inches off the floor. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting avocados with sticker still on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 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. Knives and scoops stored in 80F water. In-use utensils may only be stored in water if the water is at least 135F. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink behind dessert case was blocked by 2 carts. Maintain hand washing sinks accessible for employee hand washing. CDI - Carts removed.

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 . Cooked potatoes (11-15), pasta (11-15), tomato sauce (11-13), and marinara (11-15) in walk-in cooler were past 7 days. TCS ready-to-eat foods shall be used or discarded within 7 days of preparation. CDI - Items discarded by PIC.

3-307.11 Protect food from contamination sources not specifically noted by the code. Employee drink was stored in ice machine. Do not store items in ice machine. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Catering orders were observed on the floor in walk-in cooler. Store food at least 6 inches off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing watch while preparing food. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables before use. Remove stickers during wash process. 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. Spatulas stored in 65F water. CDI - PIC took out spatulas and washed them. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed failure of pic to ensure proper cold holding, equipment in good repair, cooling methods, final cook temps, temperature monitoring and date marking. CDI OPERATIONAL SOP TO BE DEVELOPED

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 institutional issue with employee beverages on prep spaces. FACILITY LACKING ENOUGH PREP SPACE FOR CURRENT MENU AND BUSINESS MODEL.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at bar hand sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed fish and steak par cooking with no approved process. VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed eggs and salmon not hold held at 135. CDI reheated above 175 °

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 cold holding issues in tops of all prep units. All foods moved to walk in cooler to cold hold. See temp chart

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 facility has institutional date marking but one prep unit op not date marked.

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 large catering/for deliver only orders where food is not being cooled using efficient methods. FAILURE TO EFFECTIVELY COOL SHALL REQUIRE REDUCTIONS IN CATERING ORDERS OR ADDITIONAL EQUIPMENT OR SPACE.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.observed institutional issues with soiled wet wiping cloths on person and food prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers still on on cook line.

4-501.11 Maintain equipment in good repair. Observed no ac. Cold hold equipment may be stressed.