RESTAURANT CONSTANCE / YOUR FARMS YOUR TABLE

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 several shellstock tags retained in July 2026 without a date recorded on tag of when the last shellstock item was used and a few tags being retained not in chronological order. CDI: PIC reorganized shellstock tags in chronological order and marked shellstock tags with last day of July to be retained.

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 a container of raw scallop skewers being stored in bottom of reach in cooler behind a tray of mixed greens. CDI: PIC re-arranged items to proper storage order.

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 two covered plastic containers of goat cheese being cooled in prep reach in cooler closest to front cook area. Cheese would not have met cooling parameters without EHS intervention. CDI: PIC moved goat cheese to shallow metal pans and left uncovered in walk in cooler to rapidly cool.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household rice cookers being held on top of reach in cooler. CDI: PIC moved rice cookers to be taken home.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 106F in 3 compartment sink in which pans were actively being washed. CDI: PIC added hot water which increased wash solution temperature to 110F.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet fixture at 3 compartment sink. PIC stated a work request has been submitted for repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a small container of cooked sweet potatoes being stored at 52F on shelf above prep cooler. CDI: PIC voluntarily discarded item.

3-302.15 Wash fruits and vegetables prior to use. Observed two avocados sliced in half wrapped in plastic on prep counter with stickers still intact on skin. Remove stickers and wash avocado’s prior to use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sink and surface sanitizer being used in 3 compartment sink without test strips available to test sanitizer. CDI: PIC discovered the wrong sanitizer was being used and switched out with quat sanitizer for which PIC had test strips available.

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). 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 . Observed sheet trays of individually portioned containers of farro and cooked mixed vegetables being stored without date marks. CDI: PIC date marked items as they were all prepared within the last 48 hours.

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 metal pot of veal stock cooling with an ice wand in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC separated veal stock into smaller containers and placed in blast chiller to rapidly 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 working bottles of vinegar and wine in reach in cooler and smaller containers of salt and pepper being stored on dry storage shelf all missing labels. CDI: PIC labeled items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two rice cookers approved for household use only being stored on top of reach in cooler. Replace household rice cookers with ANSI certified rice cookers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker being stored in between clean cutting boards and mixing bowls on bottom prep shelf in back prep room. CDI: PIC relocated speaker to designated space.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in clean storage area located in different areas of the facility, multiple utensils and large orange salad spinner soiled with food debris and residue. -CDI-PIC relocated items to 3-comp sink; 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)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in prep table ( flip top) multiple bags of shredded kale cold holding at temperatures between 56F to 53F that were prepared the day prior.Observed metal pan in which bags where stored in was overfilled- CDI-PIC voluntarily discarded food 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies mostly around hand sink that is close to the area from where employees hang their backpacks.

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 in clean storage area , containers used to store utensils soiled. In need of more frequent cleaning.-CDI-PIC relocated items to 3-comp sink; w/r/s.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed FOH hand sink blocked by two commercial metal fans and hand sink in BOH block by speed rack-CDI-PIC relocated speed rack and metal fans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of TCS food item being hot held inside a hot well ( next to the stove top) with temperatures below 135F. ( see temp chart) -CDI- PIC relocated food items back to the WIC. Visit in 3 days 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 (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 medium to-go containers w/ no handles inside the bulk containers of flour, brown sugar , cornmeal and panko-CDI-PIC voluntarily discarded to-go containers.

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 small amount of single service/use items not in use w/out original protective packaging, as well as some not inverted.-CDI-PIC inverted single use items; no contamination observed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaning agent without a label located on the 3 Compartment Sink Drainboard. CDI-Label added

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine used for glasses with concentration of 0ppm. Sanitizer container was empty. CDI- PIC replaced with new sanitizer container and concentration read 100ppm on test strip. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed feta yogurt in flip top above 41F, see temperature chart. CDI- PIC voluntarily discarded feta yogurt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 chopped chicken thighs cooling in plastic container with tightly sealed lid. CDI- PIC had employee put chopped chicken thighs into a metal pan to cool in blast chiller. Chicken cooled to 41F during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and spices without labels in secondary containers. Label all secondary containers. REPEAT

6-202.13 Properly locate mechanical insect control devices. Observed sticky fly tape hanging from ceiling in front of dry storage rack in kitchen. EHS suggested moving tape to an area away from food prep and storage.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink near the dish machine for wine glasses with no soap. CDI - Soap was added to the hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed glass dish machine at 0ppm. CDI - Old sanitizer bottle was replaced, & Machine reached 50ppm. Observed dish stored clean with food debris on food contact surfaces. CDI - Moved to 3 compartment sink. REPEAT. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 Sweet potato fondue (2/1), Ginger Cream (2/1), unidentified sauce/jus (1/26) held beyond 7 days. CDI - All items were voluntarily discarded.

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 containers of oils, salts, and spices with no label. CDI - All items were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stacked wet. CDI - Pans were separated.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe hands on pants and put on gloves and begin food prep. CDI hands washed and gloves donned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pre-cooked lobster stored in ice with raw fish and underneath oysters. CDI items relocated. Observed unwashed blackberries above cooked items in walk in. CDI items relocated. Repeat. 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 glass dish machine at 0ppm. CDI sanitizer bottle was old and changed out. Machine reached 50ppm. 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

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed facility with Korean Garlic BBQ sauce, Miso BBQ, Apple Cider Dressing, and Soy sauce dressing that is for packaged for sale that only has the common name and list of ingredients. Facility needs to include sub ingredients for garlic paste and chili miso paste and include allergens of wheat and soy. Verification required.

6-202.13 Properly locate mechanical insect control devices. Observed apple fly traps to catch fruit flies that was on a rack above 3 comp sink. Need to locate where to prevent exposure of FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal keys and phone stored next to knife on prep tables on front and back prep area.

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 some tags that were not organized chronologically. CDI tags reordered. Suggest separating and organizing each tag by months.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed prewashed Brussels, kale, and cabbage head below unwashed carrots. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground pork and raw shrimp thawing in the same container at the prep sink. CDI Items noticed 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw potatoes washed at same prep sink where raw shrimp was prepped. CDI action stopped and moved potatoes. Repeat. 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 sanitizer bottles in kitchen that were at 0pp. CDI items refilled with proper concentration. Facility is responsible for checking and ensuring sanitizer is at proper concentration when in use. 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

3-401.14 (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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility with parcooked duck that was for a menu item. CDI items removed from menu and labeled for family meal. If facility wishes to parcook raw animal foods they must submit procedures for approval.

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 menu missing disclosure. CDI disclosure added to evening menus and reprinted.

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 Mac and cheese, that was at 50F, that was pulled to be covered to store without checking temperature.CDI item pulled and placed back in blast chiller. Observed portioned containers of food for catering that were placed in walk-in and stacked in bins above 41F. PIC stated they were still in the cooling process and had time to drop temperature. CDI items spread flat in shared walk in rack and temperatures dropped. 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 raw shrimp that was thawing in 76F water and exterior temperature was 60F. CDI iced added and items moved to refrigeration to cool down. Suggest thawing product overnight or as park of the cooking process.

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. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employees shucking oysters, handling seaweed, garnishes, and cooked product with bare hands. CDI discard and wash and glove.

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 raw salmon above frozen crinkle cut fries in reach in unit. CDI items reordered.

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 sandwich prep unit that was holding TCS items with ambient air of 56F. CDI emergency TPHC used for prep unit and items just prepared placed in walk in for cooling. (Check Temp chart) Verification required. Observed seaweed that was rehydrating at room temperature. CDI item moved to process and fry for service.

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 mash potato, mise en place containers of book choy mix, kale mix, and Napa cabbage mix items that were not dated. CDI 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 . Observed PIC with burrata dated 1/19 and tomato sauce from 1/27 PIC stated they dated product when they bought it and not when they opened. Date marking system does not follow initial start date as other items in facility. CDI proper date added. Observed oat milk (1/24), pickled green onions (1/29), grits (1/29) and blanched mushrooms from 1/31. CDI items discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility with raw/undercooked NY Strip, shellstock, tuna, and hamachi that was not denoted on the menu as undercooked. Verification required. Needs “ Items can be cooked to order” “ Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.”

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 mash potatoes and sweet Mash potatoes in an ice bath cooling and no active monitoring to ensure product is dropping or new ice added when when melted. CDI items uncovered ice added. Suggest agitating product. Observed mise en place kale mix, Napa mix, and book choy mix in stacked covered containers placed in reach in unit to cool. PIC stated items should be at temperature prior to storing. CDI items uncovered and placed on sheet pan in walk in to cool. Observed covered tomato puree in reach in unit at 54F. Once PIC saw the temperature immediately placed item in an ice bath. Suggest facility check temperatures of ambient and hot food prep to monitor temperatures are dropping within adequate time frame.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed family meal items and personal drinks stored with food for the facility. Suggest designated one area for drinks and food.