THE ONE TAPAS & BAR

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing then proceed to handling clean single-service articles. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed batter prepared with raw egg stored over RTE potato and pasta prepared with raw egg over potato. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lamb and stock with prep date of 9/25 defrosting per PIC but no defrost date . Observed piri not date marked . CDI, foods voluntarily discarded. Observed octopus cooked on Saturday and not date marked. CDI, octopus voluntarily discarded. Observed some items frozen missing prep and freeze date and did not contain defrost date. For foods that are prepared, frozen and thawed ensure that up to 3 dates to include prep date, free date and thaw date are captured. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed octopus thawing under running water at 81 degrees F. CDI, octopus relocated to thaw under refrigeration.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed soiled boxes stored on prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket testing 100ppm

4-501.11 Maintain equipment in good repair. Observed 4 lights out under hood. 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. Observed dust buildup on clean racks above 3 compartment sink. Observed wall in need of cleaning near front handwashing sink.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood in need of cleaning.

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 containers of duck confeit with prep date of 4/13. CDI, foods voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch and another wearing bracelet . 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraint.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean equipment and singles-service articles stored in container collecting debris. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linen stored in soiled location.

4-502.14 Except as permitted under G.S. 130A-248(c3), mollusk and crustacea shells shall not be used more than once as serving containers. G.S. 130A-248(c3) states a food establishment may reuse an oyster shell to serve shucked oysters that are cooked, regardless if the shucked oysters are reused in the same shells from which they originated. Establishments must do the following, 1) Posts on the premises a conspicuous sign, clearly legible, and easily readable by the public, advising that the establishment reuses oyster shells to serve cooked oysters. (2) Protects each reused oyster shell from contamination by, at a minimum, doing all of the following on the same day the oyster is removed from the shell: a. Boils the shell for a minimum of ten minutes. b. Thoroughly dries the shell. c. Stores the shell in a covered container that is refrigerated until it is reused. (3) Reuses the shell within 48 hours after the oyster is removed from the shell. - Observed facility re-using oyster shells intended for craft use and washing and re-using repedely to serve cooked oysters. CDI, oyster shells voluntarily discarded and requirements from State for re-use of oyster shells communicated to PIC.

4-501.11 Maintain equipment in good repair. Observed 4 lights not functioning under hood system.

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 general cleaning needed in gaskets of low reach in cooler and blast chiller.

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

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 a few shellfish tags without date of last date sold recorded. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed container of cooked French fries stored on container of raw pork. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed cheese and garlic and oil overstocked in prep refrigerator over 41 degrees F. CDI, items voluntarily discarded . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items such as lamp soup and other RTE TCS items not date marked and some items such as soup prepared then frozen and removed from freezer not date marked. Observed pasta with prep date of 10/15. CDI, items removed today dated with items over 24 hours voluntarily discarded . Ensure effective system in place such as prep date ,freeze date and thaw date for items prepared then frozen and thawed. CDI by instruction. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no quat test kit available for quat sanitizer. Vr required.

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 in back of kitchen near stand up units and door. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicer not currently in use according to PIC. Remove if no longer necessary to establishment .

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 heavy cream in prep unit, remi in lowboy, and artichoke hearts in RIC not baring labels indicating their date of preparation or opening during inspection. Observed container of risotto in prep unit with a prep date of 3/7/25. CDI - PIC was able to verify when all items had been opened or prepared. Risotto voluntarily discarded. Repeat. 1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 squeeze bottles on main cook line and cambro containers in back storage area not baring labels indicating its contents. Ensure all containers are properly labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of potatoes in prep being stored directly on the floor during inspection. CDI - Employee moved potatoes to appropriate location. 1 pt.

4-101.11(B) Materials that are used int he construction of utensils and food contact surfaces shall be durable, corrosion resistant, and nonabsorbent. Observed steak and seafood dish being served on unsealed wooden platters with no barrier in between the food and the platter. Ensure all food contact surfaces are nonabsorbent. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed risotto, cooked lobster, cut tomatoes, cooked sweet potatoes, and various other TCS foods throughout facility not maintaining 41F or below during inspection. Left side of prep unit was maintaining a temperature of 45F during inspection. Repair needed. Facility will keep all items on ice and will not store food overnight in it until unit can be fixed. PIC discarded all out of temperature foods. 72 hour VR required. 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 Observed cooked lobster and seafood chowder in prep unit not baring label indicating its date of preparation. Observed small container of cooked potatoes in lowboy not baring label indicating date of preparation. CDI - PIC was able to verify preparation date of seafood chowder and labeled. Potatoes and lobster were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice balls being cooled in under grill drawers during inspection. PIC stated they began the cooling process around 4:00pm. CDI - PIC moved rice balls to freezer to cool rapidly. EHS reminded PIC that all cooling must take place either in the blast chiller or RIF for the best chances of achieving compliant cooling. 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 .

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at beginning of inspection. CDI - Chef and manager arrived 15 minutes after inspection began.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager at the beginning of the inspection. EHS reminded PIC that one shall be present at any time food prep is occurring. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated employee has not been trained on foodborne illnesses and their responsibility to report. No paper policy was available to EHS during inspection. CDI - EHS provided employee health poster during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops over cooked rice in salad prep unit during inspection. CDI - scallops were moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates and deli slicer being stored as clean with visible food debris on them during inspection. CDI - PIC had employee reclean all items. 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 .

3-501.14(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 French fries from 8/16, cooked rice from 8/15, and cooked pasta from 8/13 cooling in prep units that had not achieved 41F in 6 hours. PIC voluntarily discarded all items. Permit states blast chiller must be used for cooling. PIC did not include using the blast chiller in their cooling processes. EHS will follow up to ensure proper cooling ensues and assess if permit action is required. 72 hour VR. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 cooked rice, pasta, and potatoes that were cooling in covered plastic containers in prep units that had not achieved 41F within 6 hours. EHS recommended utilizing the blast chiller, shallower pans, and leaving food uncovered to ensure proper cooling. Permit states blast chiller must be used. EHS will follow up to ensure proper cooling methods take place going forward. CDI - PIC voluntarily discarded all items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed cooked octopus being thawed in prep sink full of still water. EHS recommended utilizing flowing water. CDI - PIC turned on faucet. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic hotel pans being stored as clean while wetstacked together. Ensure all equipment is proper dried before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, employee laptop, and employee package being stored in food pass area during inspection. CDI - PIC moved all items to more appropriate locations.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife being stored inside hand sink. CDI: Knife was removed.

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 cooling at a rate of 0F/min inside lowboy in metal container covered with a lid. CDI: PIC placed blanched fries in blast chiller to 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed lamb thawing in prep sink not submerged. CDI: PIC submerged item to continue thawing process.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris and grease on sides of fryer. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steaks being stored above radishes in reach in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine at a final rinse temperature of 146F. PIC placed repair ticket during inspection. Until dish machine is repaired facility will use 3 compartment sink to wash/rinse/sanitize. VR required within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roasted tomatoes, lobster and calamari in prep unit above 41F. Tomatoes were sitting on top of other products. CDI: items were voluntarily discarded. EHS will conduct long term compliance visit. 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 12 seconds, don gloves and proceed to handle food items. CDI: Food employee washed hands for over 20 seconds. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pot with water in the hand sink. CDI: food employee removed the item.

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 mussel tags without last sale date recorded. VR required within 10 days.

REPEAT 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed par cooked duck breast in grill drawers. PIC stated duck breast is seared, cooled down and cooked to order. Facility serves duck breast undercooked. CDI: Duck breast was voluntarily discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without an employee health policy. CDI: EHS provided documents.

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 without written vomiting and diarrhea clean procedures, CDI: EHS provided documents.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container of utensils filling with water in hand sink. CDI: PIC removed container of utensils and placed them to be washed/rinsed/sanitized.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed par cooked duck breast and lamb in grill drawer. PIC stated duck breast and lamb is seared, cooled and cooked per order. Facility does not have approval/procedures. VR required within 10 days.

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 items in reach in cooler above 41F. Ambient air of unit was 37f. PIC turned unit down. PIC voluntarily discarded items. VR required within 3 days

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 multiple containers of risotto with prep date of 12/13 and one container of caramelized onions with a date of 12/14. CDI: PIC voluntarily discarded items.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed menu without disclosure stating items may be served undercooked or raw. VR required within 10 days.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed container of in use wet wiping cloths being stored on the floor.

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 facility without max/min thermometer for hot water dish machine. VR required within 10 days.