LIMANI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored above RTE hot dogs in WIC during inspection. CDI - PIC corrected. 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 Observed various foods in salad unit holding above 41F during inspection. See temperature chart. Ambient in unit 46F. PIC stated maintenance is already in the process of repairing unit, and should be on site later in the day. PIC provided daily temperature log for REHS to review. All foods had been in unit for less than 4 hours, and were moved to WIC to cool. 72 hour VR required. Repeat. 1.5 pts. Points not escalated due to vast improvement from previous 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 .

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 various cracks in flooring in main kitchen area during inspection. Repair necessary. 0 pts.

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 multitude of shellstock tags not stored in chronological order. CDI - Tags corrected during inspection. Repeat. 2 pts. Risk Control Plan to be implemented on follow up visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods across a multitude of prep units holding above 41F during inspection. See temperature chart. Almost all prep units unable to hold proper temperatures. Maintenance contacted during inspection. All out of temperature foods in units for longer than four hours voluntarily discarded. All other foods moved to WIC to rapidly cool. Maintenance on site during inspection. REHS and PIC agreed that three units shall be repaired prior to 6:15pm for facility to continue operations for the night. Should maintenance not be able to ensure grill unit, stove unit, and salad unit earlier than or by 6:15pm, facility shall voluntarily close. PIC shall inform REHS of decision. Should facility remain open, photo proof of TCS foods or ambient in unit maintaining compliant temperatures shall be communicated to REHS. 72 hour VR required. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl being used to dispense food being stored in direct contact with food during inspection. Ensure all utensils used to dispense foods bare a proper handle to prevent cross contamination. 0 pts.

REPEAT 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 shell stock tags from October to December not in chronological order. CDI: Items were placed in chronological order during inspection. If violation occurs on future inspections a risk control plan and/or permit action may be required.

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 2 small containers of cut cabbage above 41F after cooling overnight. CDI: Items were voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 chicken with a prep date of 1/6, cut cabbage 12/15 and bean salad 1/6. CDI: PIC voluntarily discarded chicken and cut cabbage, PIC was able to confirm bean salad was made last night, item was dated for yesterday. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without label. CDI: PIC labeled container. Points remain the same due to improvement from last inspection.

REPEAT 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 cut cabbage cooling in prep drawer unit overnight. CDI: Cut cabbage was voluntarily discarded, EHS and PIC discussed cooling methods. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee handle bread with bare hands. CDI: Bread was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

REPEAT 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 5 shellstock tags from July without last sale dates. Observed shellstock tags from July and August not in chronological order. Tags were placed in chronological order during inspection. VERIFICATION REQUIRED for last sale dates.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed pasteurized crab being stored below raw fish inside walk in cooler. Observed raw fish being stored behind cooked octopus in grill drawers. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Ecolab arrived onsite during inspection. CDI: Machine was repaired and concentration is 50ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed chicken skewer cooked to 158F. CDI: Skewer was placed back on grill until it reached to 165F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of chemicals without labels. CDI: Items were labeled during inspection.

REPEAT 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 tuna and salmon cooling at a rate of 0F/min inside cold drawers. Observed tomatoes cooling at a rate of 0.04F/min inside walk in cooler tightly covered in a lid. CDI: fish was moved to walk in cooler, lid was removed from tomatoes. 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 .

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 damaged flooring in back part of kitchen near mop 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 a few shellfish tags out of chronological order. CDI - Tags were rearranged to be in the correct order.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna stored above cooked crab meat in the walk-in cooler. CDI - Crab was moved to the top shelf. Significant improvements made from previous inspection.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in prep cooler 3 above 41 degrees (see temperature chart) All TCS foods were removed from this cooler. Cooler will not be used for these foods until it is holding 41 degrees or lower. Manager stated that they have already put a work order in to have it repaired.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane stored above prep coolers. Observed chemicals stored on top of a box of wine. CDI - Chemicals were removed.

REPEAT 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 one container of tomatoes attempting to cool in the prep cooler. Chef stated that they are cut fresh each morning. CDI - Tomatoes were placed in an under counter cooler to rapidly cool. Improvements made from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three flies in the kitchen close to the storage area.

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. Observed two employees preparing food while wearing a bracelet and a watch.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts and stains.

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 cracked tiles in the back prep area of the kitchen, close to the dessert prep station.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 eggs stored above strawberries in a drawer cooler. Observed ground beef stored on top of whole steak in the walk-in cooler. CDI - All items were moved to the correct order. Improvements made from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peeled Endive leaves at room temperature. CDI - Endive leaves were voluntarily discarded.

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 missing time sticker for Spinach Feta Pies. CDI - Items were voluntarily discarded.

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 a large amount of 44-45 degree food attempting to cool in the top of two prep coolers. Prep coolers are designed to maintain temperature, not to cool. All foods are made fresh each morning. CDI - Items will be discarded within 6 hours.

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 an ice cream scoop stored in 70 degree water.

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 an employee scrub for 5 seconds while washing hands. CDI - EHS educated and employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bucket inside of the hand sink at the beginning of inspection. Observed an employee wash an avocado sticker off inside of a hand sink. CDI - Bucket was removed and EHS educated employees on proper use of a hand wash.

10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed missing parasite destruction letters for Branzino Ceviche (European Sea Bass) Item will not be served until letters are obtained.

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 ground beef stored above whole-muscle lamb chops. CDI - Items were moved to the correct order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Spinach Feta Pies on the counter at 120 degrees. Observed butter on the counter at 72 degrees. CDI - TPHC policy was provided by EHS. These two items will now be kept on 4-hour TPHC.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of coffee machine cleaner stored above a prep surface. CDI - Item was removed.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado in the prep cooler with a sticker still attached.

REPEAT 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in cooler.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on a shelf above a prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters stored above cooked jumbo lump crab meat. CDI - Item was moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat lettuce in the walk-in produce cooler. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed sanitizer buckets with no label. CDI - Buckets were labeled. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed Tylenol bottles stored above a prep table. CDI - Items were removed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans in the dry storage closet. CDI - Items were voluntarily discarded.

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

3-304.12 In-use utensils can be stored in one of following ways: In water 135 degrees or more, under running water, on a clean dry surface, or inside of the product with the handle sticking out. Observed utensils stored in 66 degree water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cuts. Repeat. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed rusting shelves in the walk-in cooler.

5-501.17 Provide a covered waste bin in female restrooms. A covered waste bin was not available in the employee bathroom.

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 shell stock tags not being retained in chronological order and several tags missing dates. VERIFICATION REQUIRED within 10 days to ensure tags are dated and re-arranged in chronological order. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility was unable to present letters of guarantee from fish supplier which are offered or prepared undercooked on menu. VERIFICATION REQUIRED within 10 days to ensure letters are obtained.

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 boxes of unwashed produce being stored on shelves in outside WIC above ready to eat produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handling soiled wiping cloths while wearing gloves and proceed to handle food without a glove change in between. CDI: PIC was educated on changing gloves when they become soiled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside upper surface of left bulk ice machine. Clean as needed.

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 a container of unsalted butter being stored in prep flip top cooler at 46F. CDI: PIC voluntarily discarded butter.

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 a bottle of truffle mayo being stored in prep RI cooler and a container of cooked octopus in grill drawer both missing date marks. CDI: PIC date marked both items as truffle mayo had been prepared 2 days ago and octopus was prepared yesterday.

3-203.11(A) Molluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. Observed several containers of molluscan shellfish being stored in WIC in plastic containers, not original containers, dated 4 days prior. Store molluscan shellfish in their original containers until products are to be sold or prepared for same day.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed employees using wiping cloths to wipe cutting boards, utensils and gloves and continue to hold them with gloved hands while not in use. Use wiping cloths used for wiping food contact surfaces in properly concentrated sanitizer in between use.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ladles being stored in soups in prep flip top cooler with ladle handles resting in other foods in prep flip top. CDI: PIC repositioned ladle handles to be above food items.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep RI door. Replace gasket. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 cutting boards with deep cracks and chips being stored on storage rack and a silicone spatula with cracks and crevices hanging from clean storage rack. Replace cutting boards and spatula.

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 Facility did not have an approved max/min thermometer for testing water temperature of sanitizing rinse cycle on dish machine. VERIFICATION REQUIRED within 10 days to ensure a max/min thermometer has been obtained.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with open door. CDI: PIC closed door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hat being stored on dry storage shelf amongst food items and employee jacket hanging on shelf amongst boxes of single service utensils. CDI: Items were relocated to a designated area.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf in WIC above a box or raw lamb. CDI: PIC re-arranged items to proper storage order. REPEAT

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 several containers being stored as clean with sticker residue on outside of containers and containers stacked within each other allowing food contact surface to contact sticker residue. CDI: PIC instructed employee to remove sticker residue and return all containers to be W/R/S.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen. Contact pest management service provider to evaluate issue.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored amongst non dented cans on shelf in dry storage area. CDI: PIC segregated dented can.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. A certified food protection manager shall be onsite at all times during operations.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Written procedures for responding to vomiting or diarrheal events were not available. CDI: EHS provided a copy to PIC

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handling soiled utensils and equipment and proceeding to handle clean utensils and equipment while transferring items through dish machine. CDI: PIC returned clean items handled by employee to be W/R/S and instructed employee to wash hands in between tasks.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign in men’s restroom. CDI: EHS provided a sign.

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 oysters being stored in prep drawer cooler and a container of mussels being stored in WIC with no shell stock tags attached. CDI: PIC stated all oysters were from same lot as container in WIC and photocopied tag from WIC to place in container in prep drawer. Tag for mussels were in a container in prep RI unit and was photocopied to place with mussels in WIC. EHS instructed PIC to request multiple tags from supplier to keep with separated shell stock from the same lot or to keep all shell stock from the same lot together and photocopying tags will not be authorized in the future. REPEAT

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on top of a box of raw lamb. CDI: PIC re-arranged items to proper storage order.

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 a container of roasted peppers being stored in prep flip top cooler and fully cooked lamb tightly wrapped in plastic and a container of lobster mix for lobster rolls being stored in prep RI cooler all without date marks. CDI: PIC voluntarily discarded items as he was unsure of prep date. REPEAT

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed salmon that is offered undercooked or cooked to order on the lunch menu missing an asterisk to notify the consumer. VERIFICATION REQUIRED within 10 days to ensure menu is updated with asterisk next to salmon on lunch 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 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 gigantes beans cooling in an uncovered plastic container in prep drawer at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved beans to WIC. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed an entire halibut not submerged in water being thawed in 3 compartment sink under running water which measured 82F. CDI: PIC moved halibut to WIC to complete thawing process. 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 several working bottles of oils on prep counter not labeled. CDI: PIC labeled items. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen cloths being used to line a container of parsley. CDI: PIC removed linen cloth. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of beets being stored directly on floor in WIC outside. CDI: Beets were placed on shelf.

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 damaged flooring in back prep area in front of oven. PIC stated a service request has been submitted for flooring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee’s purse being stored on bottom shelf of prep counter amongst clean equipment items. CDI: Employee moved purse to designated area.

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 a coffee cup stored above food preparation area. Ensure that drinks are stored properly in a manner that prevents possibility of food contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by ice bath mixture for blanched vegetables. CDI- Plastic container was moved during the inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, one hand washing sink had no paper towel present to carry out completion of hand washing procedure. CDI- Paper towels replaced during the inspection.

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 oyster tags not in chronological order and some without dates written of the when the last shell-stock from container was used. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf’ Big eye tuna is on the menu able to be served undercooked and is need of a parasite destruction letter. No parasite destruction available during the inspection. Person in charge will acquire parasite destruction letter before verification visit.

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 shelled eggs stored above ready to eat sauces and dressings inside of the walk in cooler. CDI- Foods were reorganized according to their final cook temperature due to no contamination observed during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish sink with a concentration coming out for sink and surface too weak. PIC called ecolab to come out for repair. In the meantime, food establishment must use dish machine in order to sanitize dishes.

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 items such as unsalted butter, goat, and halloumi cheese above the temperature threshold of 41F. Most of these items were over stacked inside of prep unit.

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 mixed leafy greens inside of prep unit without date marking present. Observed lobster tomato sauce with older date present on the container. CDI- Relabeled during the inspection with he correct dates. 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 calamari sauce that restaurant discontinued present past date marking qualification. CDI- Discarded during the inspection.

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 recently prepared food placed directly inside of the prep unit such as unsalted butter. Ensure that food are being properly cooled after preparation before placing inside of an open air environment.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed octopus thawing inside of 3 comp sink without water running. Ensure that food is completely submerged and running water is below 70F. CDI- Water was turned on by the person in charge.

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 containing oil and balsamic vinegar unlabeled. Observed salt and sugar unlabeled in secondary containers. CDI- Items were labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some team members without hats or hairnets present that were preparing foods.

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 handle making contact with food inside of bulk sugar container. Handles were removed from food by person in charge.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a mannner that allows them to effectively air dry. Observed dishes left wet stacked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic chest freezer holding ice cream. Ensure that equipment is used in accordance to manufacturer’s intended use.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed back flow prevention device negated due to water being held inside of the hose line. Water was drained and sprayer hose was removed during the inspection. Food establishment needs to acquire asse device to prevent possible backflow.