LULABELLES

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon in the process of thawing still in ROP package. PIC cut open package.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in dry storage area under ceiling tiles and vents with dust build-up. Keep food stored in clean areas.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 3-comp sink not sealed to wall. Replace/repair seal between sink and wall.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hose connected to faucet in can wash. Repair leak.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up of dust on ceiling tiles and vents covers in kitchen area. Observed build-up of grease and splash residue on walls behind 3-comp sink, prep area and fryers. PIC to address cleaning frequency. Points not escalated due to improvement from last inspection.

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 one container of spinach dip without date marking. CDI - PIC discarded dip. 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 pans of salmon, snapper, chicken wings and chicken breast in the walk-in cooler tightly covered with plastic wrap while in the cooling process. All items were 42F to 44F and prepped around 2:30PM. CDI - PIC uncovered items to allow for rapid cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in dry storage area stored under ceiling tiles and vents with debris buildup. Keep food stored in clean areas.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed grill prep unit top with broken hinge on left side. Repair or replace unit lid. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep units with stains and deep scoring. Resurface or replace cutting boards.

-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 buildup of food debris and grease residue on exterior surfaces of fryers, steam table backsplash and gaskets of cooler doors. PIC to address cleaning frequency.

-REPEAT- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceilings and vents covers with dust buildup throughout kitchen area. Observed walls with splash and debris buildup throughout kitchen area. PIC to address cleaning frequency.

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing soap, paper towels and hand wash sign at the bar hand sink. CDI - Owner provided soap and paper towels during inspection. No points deducted due to first time bar inspection.

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 one box of raw chicken stored above beef and lamb in the walk-in cooler. CDI - Item were placed in the correct order.

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 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed missing time sticker for lettuce in the cold wells. Observed no written procedure for TPHC. CDI - Lettuce was marked for the time it was brought out of temperature control. EHS provided written policy during inspection.

10-DAY VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 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 missing disclosure and advisory on the brunch menu. Observed missing asterisks for Cajun salmon, surf and turf and jerk lamb chops on the dinner menu. Observed missing asterisks for Steak & Eggs, Salmon & Eggs, Salmon & Grits, Fire Grilled Lamb, Add on “Meats”, Egg your style, A La Carte Salmon, Steak and Eggs.

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 bins of sugar and flour without labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed heavily stained cutting boards with deep cuts on the cook line. Observed rusting clean dish shelves. Observed the 3-compartment sink separating from the screws in the wall and missing caulk.

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

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

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 microbial growth on the wall behind the 3-compartment sink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee don gloves to prepare a raw lobster tail without washing hands. CDI- PIC had employee remove gloves and properly wash hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed employee working with soiled equipment start working with clean dishes without first washing hands. CDI- PIC had employee remove equipment to dish machine and washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink next to stove. CDI- PIC had paper towels placed at sink. *REPEAT*

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 large metal pan of fettuccine noodles and deep plastic bin of spinach dip fail to cool to 41F or below after being out of temperature longer than 4 hour parameter. CDI- PIC voluntarily discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw lamb chops temping above 41F in flip top unit at end of cook line. PIC voluntarily discarded. Observed spinach dip in cold well, noodles and heavy cream being held on cart next to stove after an hour, per food employee, temping above 41F. PIC stated no foods are being held on time, but are meant to be hot or cold. CDI- PIC removed items to be cooled in WIC due to items being within 4 hour parameter. *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 .

3-603.11 (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 items on menu asterisked to a footnote without a disclosure. Items include ribeye 12oz cut, lamb chops, and salmon. EHS discussed corrections for menu with PIC. VERIFICATION REQUIRED.

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 fettuccine noodles cooling at a rate of .02F/min in ice bath. Observed elbow noodles cooling at a rate of .03F/min in WIC in a large pan with tightly wrapped plastic covering. Observed spinach dip above 41F removed to be cooled in cold water at prep sink. CDI- EHS discussed effective cooling methods with PIC, discussed utilizing more shallow pans to allow for more effective cooling, had PIC remove tightly fitted coverings from items cooling, and discussed adding a stirring step to items submerged in ice bath. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC unable to produce test strips for dish machine. VERIFICATION REQUIRED.

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 fan blowing air towards food prep areas with food debris and residue accumulation, gaskets of prep unit with food residues, and bottom of reach-in freezers with food debris accumulation. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed back hand sink in dish pit area in disrepair. PIC stated that a work order had been placed.

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 cleaning needed under and behind equipment due to food and liquid debris accumulation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available at handsink next to stove. *CDI - food employee replaced paper towels in paper towel dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - container of raw salmon stored above container of mac n cheese, raw shell eggs stored above jars of condiments in WIC. *CDI - PIC reorganized WIC correcting storage order. 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 - Noodles, spinach dip and cut lettuce stored on ice above 41F. *CDI - EHS offered idea of holding items using TPHC instead of temperature. PIC liked the idea and will be using it going forward. EHS emailed TPHC procedures to PIC. 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 .

*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 - Large metal container of cooked black eyed peas above 41F from yesterday, see temp chart. *CDI - PIC voluntarily discarded item. EHS recommended consistent stirring of product to properly cool items thoroughly. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. *Observed - ROP’d salmon thawed in flip top unit and WIC while still in ROP’d environment. *CDI - Food employee removed salmon from ROP’d environments.

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 - Sanitizer buckets stored directly on the floor in kitchen area. *CDI - PIC removed sanitizer buckets from the ground placing them on lower shelves.

4-501.11 Maintain equipment in good repair. *Observed - Gasket of Flip Top unit tearing and in need of replacing.

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 - Gasket and air vents of WIC with debris build up. Clean frequently to avoid build up.

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 - Employee drinks located on prep top unit in kitchen. *CDI - PIC removed items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash hands properly and then turn off faucet without using a barrier *CDI - employee knew mistake before EHS intervened and rewashed hands correctly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Small amount of left over Beans dumped into hand sink. *CDI - EHS educated staff on proper hand sink use.

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 - Establishment serving under cooked salmon without parasite destruction letter. *CDI - EHS informed establishment to fully cook salmon until they obtain parasite destruction letter. A verification visit will be conducted within 10 days to verify possession of parasite destruction letter.

*REPEAT* 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 dishes with food debris build up. *CDI - PIC sent items to be washed, rinsed and sanitized. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- *Observed - Par cooked wings in HH steam table without prior approval. *CDI - PIC voluntarily discarded wings.

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 - cook collard greens above 41F cooling in large metal containers with tight fitting lids miss the 6 hour cooling window. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 marinated chicken wings and tenders in plastic containers with tight fitting lids miss the 4 hour cooling window. *CDI - PIC voluntarily discarded items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - *Observed - Collard Greens prepped today with the wrong date written on label in WIC. *CDI - PIC labeled product with correct date, then voluntarily discarded items due to not making cooling parameters. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Unlabeled sanitizer bucket. *CDI - PIC labeled bucket of sanitizer.

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 - Establishment cooling collard greens, marinated chicken, mashed potatoes and Mac n cheese above 41F with tight fitting lids. *CDI - PIC voluntarily discarded marinated chicken tenders, wings, and collard greens. PIC placed mashed potatoes and Mac in cheese on ice and removed lids to speed up the items cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on clean dish rack in dish area.

4-903.11(A)(C) Store single-use and single-service articles 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 - box of Single service To-Go trays stored directly on floor. Items shall be at least 6 inches off of the floor to avoid contamination. *CDI - Removed boxes from floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - phones charging on spice rack. *CDI - PIC removed phones from area.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed crates in front of hand sink. CDI.. PIC moved items

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with food debris. CDI.. Dishes moved to w/r/s 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI..PIC connected sanitizer. 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 . 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. -P Observed chicken wings being par cooked to 102. EHS had PIC fry until at correct temp. CDI. Facility will no longer par cook

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC 45F and above. Please see temp chart. CDI.. Food was voluntarily discarded.. Facility will voluntarily close 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 several pans of Mac n Cheese and potatoes cooling from 10am at 76F and above at 433pm. REPEAT.. Items were 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 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 several squeeze bottles without labels

4-501.11 Maintain equipment in good repair. WIC temp 46F

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observe no test kit for warewashing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing lemons off in handsink before cutting. CDI- EHS educated, discussed not using handsink for any other purposes.

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 large plastic tubs of prepped/seasoned raw chicken stored on shelving, on shelf that was directly above metal pan of shrimp. CDI- storage order corrected, EHS discussed storage order with Chef during inspection. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 products cooling in walk in cooler in deep volume containers, cooling off with lids and foil tightly wrapped on top. CDI- storage order adjusted, lids removed, EHS discussed cooling in smaller volume pans with lids off to allow rapid cooling of products. 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 .

3-501.15 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 couple of products (Mac and cheese and mashed potatoes) cooling in walk in cooler with lids tightly secured, cooling in deep volume containers and have foil wrapping products. EHS discussed ensuring products cool to 41F or below before placing lids/wrapping on. CDI- cooling methods adjusted during inspection, products just prepped around 2, 2:30 pm. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in prep unit with damage, rubber seals are splitting and peeling from frame. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and staining, no longer smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near cook line. CDI- paper towels provided. All other handsinks were properly stocked.

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 large plastic containers with raw chicken wings/tenders stored on shelving, directly above a bus tub of raw shrimp. CDI- shrimp moved to raw seafood shelving, no longer contamination concern after correction. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few bottles of unmarked chemicals in kitchen and near bar area. CDI- bottles labeled with identifying name for chemicals.

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 sanitizer bucket on the floor near cook line.

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 cleaned dish shelving directly next to handsink on cook line, clean dishes are directly next to handsink with no splash guard, potential to splash onto clean dishes when washing hands. EHS suggests installing splash guard to prevent contamination or moving location of clean dishes.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in prep unit with damage, rubber seals are splitting and peeling from frame.

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. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous violations of Priority items during inspection (see comments below). CDI: Inspector educated throughout inspection and provided training documents, video links and posters A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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. Store according to final cook temp-P. Observed raw chicken stored above raw eggs. CDI: Chicken relocated properly For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed for ice machine to remove build up

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed ribeye par cooked (according to facility managers) in prep refrigerator at 48F w/ no prior approved process. CDI: ribeye voluntarily discarded - no points deducted because inspector did not observe final cook temp, nor was the final temp noted; therefore unable to determine if this was truly undercooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obersved all prepared TCS items above 41F because walk-in and prep unit were not operable during inspection. Also, all items at ice station were above 41F CDI: All TCS out of temp items voluntarily discarded. Refrigeration tech was contacted and arrived while inspector was on site. Facility managers voluntarily closed for the night for tech to complete reparations - walkin was diagnosed/corrected and temp of unit fell to below 40F while inspector on site. Small prep unit will need to checked via compliance visit since not repaired while on site. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 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 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 consumer advisor for salmon, lambchops, and ribeye (tenderized or pin injected) which are served to customer order. Verification visit must be conducted to verify violation correction w/in 10 days

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 large pan of mashed potatoes, tightly wrapped, at 110F after approximately 1.5 hours, cooling in the walk-in. Also observed the items on the ice station (salad greens, blanched broccoli, cooked asparagus) sitting on top of the ice w/ no temp control (technically in cooling after prep) - see also temp chart. CDI: items voluntarily 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 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 unlabeled, large flour bins

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cook w/no hair coverings or beard guard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large, plastic containers tightly stacked while wet