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5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI.. Sink was cleaned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils and dishes with visible food debris. CDI.. Items moved to dish machine.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 , 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 several TCS over 41F.. See temp Chart.. CDI.. Items were voluntarily discarded and some TCS items were sent to WIF to quickly cool.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 .

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 utensils stored in bins with visible food debris.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no testing strips for sanitizer. EHS will return in 10 days or facility can take a picture by score card and send to EHS

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 equipment in need of wiping down.

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 facility in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes and containers with debris and residue on the food contact portion of the equipment/dish. CDI Items returned to be re washed. 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 pico, and several raw proteins holding above 41F for an unknown amount of time. CDI Pico discarded, thermostat adjusted for raw protein drawers. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles lacking labels. Labels to be added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dry storage and dish machine area. Repeat

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing sealant at hand sink and dish machine table.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated that chicken wings were being initially cooked to 135F at commissary, then per order, cooked at facility to 165F and above. There was no approved procedures available by facility or in documentation on permit for either this facility or the commissary. CDI PIC voluntarily discarded and will either cook wings to 165F initially or cook to order from raw. Both facilities will have to submit par cooking procedures and have them approved by EHS before continuing practice of par cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F. The Chicken wings, cooked corn, and cut tomato had been held in unit overnight. Other items had just been brought over from commissary. CDI PIC voluntarily discarded chicken wings, tomato, and cooked corn, other items allowed to re cool. A reminder that per permit restrictions for both this facility and commissary-permit specifically states, “ 1-26-23 PERMIT AMENDED by C Mckenzie to reflect approval of off site commissary kitchen to work in conjunction with this kitchen. Off site prep will occur at 9545 Pinnacle Dr permit #024055. Foods must arrive from commissary kitchen below 41F or above 135F. All cooling must be completed at the commissary kitchen.“ 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 .

CDI, PIC allowed to date/re-date the following TCS food product(s), cut watermelon, because item was cut day before . In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) CDI Cut watermelon was date marked and cut tomato was discarded.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for the salmon which PIC states can be ordered undercooked. VR required

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies flying in prep area.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal bowls that were rusting. CDI PIC stated they no longer use the bowls and voluntarily discarded.

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 fronts of equipment, RICs and inside RICS with residue and debris build up. Observed tape still attached to outside of containers stored clean. CDI those equipment was returned dish area. Clean with more frequency.

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 splash and splatter on walls and build up on floors along edges and in corners throughout prep area. Clean with more frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon over cooked pasta in rear reach in. Raw shrimp over cooked wings in front reach in next to fryer. Items moved to correct storage locations. 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 chlorine dish machine reach only at 0ppm. Repair person arriving after current call to work on unit. Verification required. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Items in prep top lacked date marks. Prepared yesterday. Date marks added. Improvement since last inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles lacking labels. Labels to be added. No points deducted.

4-301.14 Ventilation Hood Systems, Adequacy; Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings. Grease accumulation on hood and filters.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink and used to hold tub of food. CDI items relocated. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine reach only at 0ppm. Repair person arrived at the end of inspection to work on unit. Verification required. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, bowls, and extra plates and small tableware not used that was soiled with leftover food debris. CDI items moved to sink to be cleaned. 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 both sandwich prep units and stand up reach in refrigerator that says its -1 degrees but TCS items are above 41F. Review temp chart for TCS items. CDI items discarded or moved to commissary walk in unit. Observed reach in drawers at the grill not operational. PIC stated they noticed it at 4pm and trying to see if it’s a breaker issue. Told PIC if the unit is inoperable ensure to move TCS items to ensure temperature and control. CDI items moved to other reach in unit. Observed wings in low bow reach in at 49F. PIC stated they pulled it from the commissary at 2pm. CDI moved back to commissary walk in. Repair person arrived on site at the end of the inspection. Verification 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed half and half, wings, crab mix, heavy cream, lettuce, and tomato sauce not labeled when prepared. CDI items dated. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trash can blocking front hand sink. Trash can moved.

6-201.11 Floors, Walls and Ceilings - Cleanability (C) Repair wall behind rear hand sink so it is smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and food debris on pans stored as clean. CDI PIC had employee remove sticker residue and re-clean pans . 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement in reach in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility did not have test kit for chlorine sanitizer in use at dish machine.

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 four containers of cooked carrots held greater than 7 days. CDI PIC 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under running water measuring 86 degrees. CDI PIC added ice to water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats in dish machine area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 wall at dish machine with black build up in need of cleaning or repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large containers of chicken wings held in small prep unit not at 41 degrees. CDI placed on tphc, Observed burgers and crab cakes in reach in unit not at 41 degrees . CDI moved to alternate refrigeration. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in prep units not date marked several master batches of items such as watermelon observed . CDI PIC date marked items in prep units. 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 . ' 3-501.18 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 red pepper hollandaise and spicy marinara sauce held greater than 7 days . CDI PIC 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed sunny side up eggs available on brunch menu missing reminder. Verification required.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burnt ends hot holding at 122 and marinara at 58 in steam wells. CDI - Food was reheated. Steam wells were not heated before food was placed in and marinara was reheating in steam well. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings at 48 in reach in. Observed pico at 50 in reach in. Observed wings in reach in at 46F and 50F and brussel sprouts at 44F. CDI - Food was moved to freezer to cool. EHS discussed transport of food from commissary and checking temperatures to maintain cold holding. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility does not have chlorine and Lactic Acid test strips. Facility needs to obtain both. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two raw shell eggs not in a container sitting on top of pimento cheese. CDI - Eggs were voluntarily discarded. Storage order was discussed with PIC. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed eggs sitting in no container on top of pimento cheese, observed onions sitting on shelf/ bottom of reach in not in a container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings at 45 F and fries at 46F in small reach in next to fryers. CDI - Food was voluntarily discarded. PIC believes cooler was overfilled and will monitor temperature or call for technician to service unit. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings, cooked fries, corn, cooked veggies and garlic aioli with no dates. CDI - Appropriate dates were added. . 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 pasta dated 2/7 to 2/14 which is 8 days. CDI - Dates were corrected. 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 online menu does not have consumer advisory. Facility does all menus online. VERIFICATION REQUIRED. ‘ Should read: *Cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

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 watermelon cooling in reach in drop 0 degrees in 20 minutes. CDI - Watermelon was moved to Reach in freezer to cool. EHS suggested watermelon be cut and cooled at Fumee Commissary. 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 .

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 squeeze bottles of sauces and dry good shakers with no labels. CDI - Label was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box with watermelon in it on floor in back room. CDI - Box was moved off the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed fruit/vegetables. Stickers need to be removed before washing. CDI - PIC had employee remove stickers and rewash fruit/vegetables.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris in waste in dumpster enclosure. (Dumpster is shared with other facilities in the area.) Needs cleaning.