STATE OF CONFUSION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) handsink (prep line sink at entrance) with no paper towel at start of inspection. CDI - PIC provided paper towel from readily available supply.

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 chicken tenders stored above raw gator in the single door reach-in cooler at the cook-line. CDI-PIC voluntarily moved the raw chicken tenders to below the raw gator. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately twelve (12) recently cleaned plastic bins stacked together with sticker debris, creating a food contact surface contaminant. PIC was informed and began process of rotating dishes for recleaning. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the dishwashing machine was not reaching the required 160F surface temperature to sanitize food contact surfaces. PIC placed work order for the unit with Ecolab during the inspection. All dishes, utensils, and equipment needs to be manually sanitized in the 3 comp sink until the dishwashing machine is repaired. Note- a verification will occur within 3 days to ensure the unit dishwashing machine is repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 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 (approximately five (5)) tcs food items in the fliptop #1 unit (nearest the woodfire station) holding above 41F (chicken kabobs, bean burgers, meatballs, beef patties, cut tomatoes). Unit was observed holding an ambient temperature of 40F. Per conversation with PIC, doors and lid of unit had been opened since approximately 2 hours prior to EHS arrival CDI- The food items were still within the cooling parameter and PIC voluntarily transferred the items to the WIF to rapidly cool. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; equipment was all fully functional and properly calibrated, requiring only proper closure to maintain TCS food temperatures. 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 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed the ice scoop at the ice machine was stored on an unclean surface on the ice machine. Ensure to store ice scoop on a clean surface only.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several cleaned plastic and metal food containers stacked together while still wet and with date stickers still on the exterior.

5-205.15 Maintain a plumbing system in good repair. Observed one hand washing sink in the men’s restroom was not working (right side sink) when placing hands in front of the sensor to turn on water. Observed a leak coming from the hose at the mop sink.

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 one (1) employee thermos stored above prep line prior to food preparations. CDI - Employee rotated thermos to lower storage prior to food being cooled via icebaths at prep 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. Observed raw ground beef packaged bison burgers and ground beef stored above two (2) bins of marinated steak and skirt steak inside cage in WIC. Observed one (1) pan of bison burger balls stored behind steak kabobs in prep unit one drawers. CDI - Head chef rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of sherry chicken base in hot cabinet at 112F. Observed two (2) portions of TCS foods (beans and rice) in steam warmer at temperatures of 118F and 123F respectively. Steam warmer was observed with minimal water within the steam basin. Head chef confirmed that all items had been within hot holding locations for greater than 2 hours. CDI - Head chef voluntarily disposed of out of temperature food. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) portions of TCS foods (chicken breasts, diced chicken bins, and shrimp bin) in fryer prep unit at temperatures above 41F. PIC determined that unit had been unplugged during cleaning. Head chef verified temperature checks had occurred approximately 90 minutes prior. CDI - Unit was plugged back in and ambient temperature of 39F was observed. TCS food items were observed cooling correctively. PIC rotated items to walk in freezer for faster corrective cooling. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle with no labeling. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) in use wiping cloth bucket stored above to go trays at grill side storage. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed aforementioned spray bottle sanitizer at concentration of greater than 500 ppm QAC. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of nearly empty hydrogen peroxide stored above unwashed potatoes at dry storage rack beneath first aid cabinet. CDI - EHS diluted sanitizer bottle to approximately 200 ppm QAC and PIC relabeled. Head chef rotated sanitizer bucket and disposed of hydrogen peroxide bottle to prevent potential contamination of exposed food and single service articles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately five (5) fruit flies at rear door and dish area. Per conversation with PIC, establishment is working with contracted pest controller to prevent pest entry and activity. EHS observed food service approved pesticides and control devices provided by pest controller. Observed no contamination of exposed food or clean equipment during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed two (2) food employees, including PIC engaged in food prep (plating) with no effective hair restraints and wrist watches. CDI - PIC donned hair net, removed wrist watch, and washed hands before returning to food service once reminded by EHS.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers still present, in-use.

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 one (1) ice cream scoop with handle stuck within ice cream inside of reach in chest freezer 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) knife stored between units at prep line. CDI - Head chef rotated ice cream pan, handle, and knife to dish pit for washing and sanitizing.

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 three (3) stacks of single service articles (fry baskets, to go bowls, etc.) at prep lines with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed one (1) prep unit at back area stove out of use. Repair or replace equipment as needed.

6-301.14 Post a handwash sign at each handsink. Observed one (1) handwashing sink (sink at far end of prep line) with no handwashing signage. CDI - EHS affixed handwashing sticker to cooler adjacent to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of raw bison steak stored above one (1) bin of corn cakes in prep line cooler 2. CDI - EHS rotated raw animal food to sit below ready to eat food in cooler. EHS provided reach in storage order charts for WIC and reach in units. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two (2) loose aji peppers sitting on top of pepper box in freezer. CDI - PIC voluntarily disposed of loose, unprotected food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed three (3) portions of TCS foods (half and half container and cut melon half in WIC, cooked chicken pan in prep line unit 2) with no date markings. Per observations and conversation with head chef, food items had been prepared on day of inspection (12/11/2025.) All other TCS foods were properly date marked. CDI - EHS wrote date marks directly onto packaging of TCS 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Monthly Specials Menu with asterisked consumer advisory stating ‘*Denotes customer advisory: there is an increased health risk associated with eating undercooked or raw meats, poultry, seafood, shellfish, or egg.’ Consumer advisory is missing disclosure statement at each menu item or asterisk statement. A verification will occur no later than 12/21/2025.

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 two (2) ROP mahi fillets in WIC thawing without being removed from deoxygenated environment. CDI - EHS removed mahi from deoxygenated environment via thermometer probe and placed fish fillets back into container.

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 three (3) bottles of oil at grill shelf with no labeling. All other spices and containers were labeled or station labeled accordingly. CDI - EHS affixed station label to oil bottle shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) unopened bag of raw potatoes stored on floor adjacent to dry storage racks at start of inspection. Per conversation with head chef, potatoes had been delivered approximately 30 minutes prior to EHS arrival. CDI - Potatoes were elevated to storage without verbal correction by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two (2) stacks of recently sanitizes wet pans/containers wet nesting at drying rack. CDI - Warewashing employee separated dish stacks to allow for improved air drying. REPEAT.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed backflow and drainage buildup at drain in front of ice machine. CDI - Plumbing personnel were contacted to address backflow at drain; drainage system was snaked and cleared and grease trap was diagnosed to improve drainage and alleviate backflow.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Observed one (1) dumpster open at time of inspection. CDI - EHS closed dumpster door before returning to interior premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (raw chicken, mahi mahi, sweet potato purée, pico, mahi, beef tacos, chicken eggroll (x2), cooked shrimp) held above 41F inside two prep units. CDI - All items were voluntarily discarded. Maintenance was on-site to repair units before the end of the 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 .

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 aji sauce date marked (7/18) (cooked/blended peppers). CDI - PIC stated that the sauce was made the previous day and the incorrect date marking was added. Facility allowed to place proper date mark. Facility has been out of compliance for 4 consecutive inspections, EHS will follow-up if issue is not resolved facility could be placed on a risk control plan or permit action could be taken. Observed 2 containers of ground beef tacos date marked (7/29) and PIC stated that the items are held for 7 days. The ground beef in the tacos was prepared on (7/25). CDI - EHS explained to the PIC that the earliest prepped/RTE food in the dish is the date mark that should be placed on the dish. Date mark corrected to 7/25 and will discarded on 7/31. Observed container of bologna prepared on 7/25 with a discard date of 8/1. CDI - Date was corrected to 7/31. Observed diced potato medley with no date mark. CDI - Properly date marked. Observed container of cooked wings (7/20) held longer than 7 days. 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 Jambalaya cooling in ice bath, no active stirring, at a rate of 0.13F/min. CDI - PIC actively stirred containers of Jambalaya. Observed covered container of beef tacos cooling at a rate of 0.07F/min inside the WIC. CDI - Removed from covered pan and placed on sheet tray to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles in direct contact with raw chicken inside the fry prep unit and RTE ground chicken inside the WIC. Scoops removed. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet pans/containers.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility internal health policy that is provided to and signed by employees that state employees exhibiting major symptoms and be restricted at work. Notified PIC this is not accurate according to the code. PIC was knowledgeable about exclusion and restriction but written policy was different. CDI provided facility with county health signature policy and EHP poster. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employee go to hand sink and wash hands without soap and for less than 20 seconds. CDI hands rewashed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink on cook line with ice dumped inside. CDI ice removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart that was blocking a hand sink on back prep area. CDI cart moved.

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 parasite letters for chicken of the sea and Aqua Way but boxes received are from Harbor Food and a different vendor. CDI facility received letters from vendor while onsite.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P Observed raw alligator thawing at prep sink where masa puff balls were actively prepped. CDI alligator relocated. Observed raw snapper thawing out at same prep sink and next to on the ledge was bologna actively holding in sous vide machine. CDI red fish relocated and sink cleaned. Observed unwashed cilantro and celery above washed produce and RTE foods in walk in unit. CDI Observed cooked shrimp stored between raw alligator and raw ceviche in bottom RIC and shrimp portion bags soiled with ceviche tomato juice. CDI cooked shrimp removed. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of beurre blanc that was double panned and holding at 132-147F. CDI items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top, in front of grill, that was holding in ice above 41F. Facility made an improper ice bath where product was sitting on ice and not fully surrounded by ice. CDI ice bath properly made and items cooled back down to 41F. Observed raw chicken at 44F at breading station, shredded lettuce pans in prep top at 64F, sliced tomatoes at 47F, and portioned cauliflower at 49, portioned andouille sausage at 47F and portioned sliced chicken at 49F. Items were just prepped and not fully cooled prior to holding. CDI items moved for cooling or discarding. 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 .

3-501.18 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 full container of chicken stock from 5/27. Multiple batches of chicken stock prepared and the oldest product not used. Ensure to follow First in first out to prevent extending shelf life. CDI product discarded. Observed portioned andouille sausage that was dated today when portioned and not when bag originally opened. CDI date changed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 crema, half and half, liquid eggs, cream cheese block, butter block, lettuce heads, portioned cauliflower taco, tomatoes and onions, Tasso meat, andouille sausage, mozzarella, cream vegetables, and cream sauce not dated. CDI items from today or yesterday dated. Remaining items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 asterisk missing confusion deviled eggs that has ceviche. Verification required.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Upon entry observed bologna holding at 152F. PIC stated they hold product at that temperature for 6 hours. However plan requires food to reach 155F or 15 minutes or finish cook within 4 hours or discarded. CDI logs discarded. Observed facility with an inoperable data logger that is required to be used and maintained per HACCP plan. Did not see update labels with verbiage described in plan. Facility is not utilizing refrigerator/freezer logs or product date/label logs.

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 facility cooling asparagus in covered plastic containers that were stacked. CDI items moved to flat pan inside walk in. Observed garlic wedges cooling on rack. PIC stated they leave it out for 2 hours. Suggest leaving items out just to allow the steam to come off than immediately place in walk in cooler. CDI items moved from dry rack to walk In cooler. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Upon entry to establishment doors and windows were open and fly fans were not turned on as required by permit. CDI fly fans turned on

Observed all sanitizer buckets below 150ppm. Sanitizer liquid was empty at the 3 comp sink. CDI fresh bucket replaced and sanitizer buckets refilled. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repear.

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 scoop handles stored in containers of food in reach in drawers. Scoops removed. 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 racks in walk in cooler in soiled with leftover food debris and observed front area of salad reach in prep unit with black build up along the front of door openings and in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored directly above blanched French fries inside RIC drawers at prep unit. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with food debris present on the food contact surfaces. CDI - Pans were moved to the dish pit to be properly 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 diced tomatoes, chimichurri w/ garlic & oil, raw chicken, roasted garlic, grilled onions and peppers held above 41F inside multiple prep units on the cook-line. CDI - Items were placed on the line at the beginning of service and was voluntarily discarded. Grilled peppers and onions were prepared 1 hour before inspector arrival and was allowed to be placed on a sheet pan and placed inside the WIC to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- EHS observed special process bologna dated for 02/25 however item was prepared on 02/24. CDI- PIC corrected date marking issue. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI - Product was labeled.

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 containers of gator gumbo at 116F @ 3:13 PM, gator gumbo was observed @ 114F at 3:53 PM. Gator gumbo cooling at a rate of 0.05F/min. Item should be cooling at a rate of 0.54F/min. CDI - Containers of gumbo were actively stirred for the next 30 min and gumbo decreased 50+ degrees F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored inside QUAT sanitizer at 50 PPM. CDI - Buckets were replaced at the proper temperature.

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 handless scoop in direct contact with blanched fries and baked potato chunks inside RIC drawers. CDI - Scoop was removed. 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 scoop handle in direct contact with salt. CDI - Scoop was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed large trash cans stored in front of handsink throughout the kitchen. Observed no paper towels at back handsink. CDI - PIC provide paper towels and removed large trash cans from 3 blocked hand sinks.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf EHS observed raw shrimp being served raw undercooked on the menu for several ceviche items. However facility could not provide a letter of guarantee at the start of the inspection. CDI- PIC contacted supplier and by the end of the inspection EHS observed proper documentation for the shrimp.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- EHS observed raw shrimp above blanched fries. EHS observed raw shrimp stored above rte lobster/crab meat. CDI- PIC was able to correct the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- EHS observed three veg slicers, salad spinner, and meat slicer all stored clean according to PIC with food debris left on them. CDI- PIC moved all items to dish machine area to be properly cleaned prior to next 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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- EHS observed special process bologna dated for 10/30 however item was prepared on 10/29. CDI- PIC corrected date marking issue. 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 .

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 can mixed in with wholesome cans. CDI- PIC moved item to office for credit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee prep foods while wearing a watch on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed employee with long beard hair without a beard guard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a veggie cutter stored as clean with dried food debris. CDI - PIC placed the equipment int he dishwashing are to be properly washed, rinsed, and sanitized. Only half deduction taken based on the less severe nature of the violation from the previous inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked taco beef cooked 6/25 was 64F int he walk-in cooler. CDI - PIC discarded beef. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and sliced tomatoes in the prep unit across from the grill with temperatures above 41F. CDI - PIC removed top layer of warm product and placed ice pack on top of all TCS product. Only half deduction taken due to the less severe nature of the violation from the previous 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 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 pico at 47F and 48F prepared at 2pm cooling in deep plastic pans with tight fitted lids. CDI - PIC transferred product in larger pans in thin layers with lids vented and 2nd temperature take was below 41F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live insect on the wall near the expo line. PIC provided documentation that show pest control service has been increase since insect presence was noticed. Observed several flies in the dining area and kitchen. Air curtains at the dining room roll up door opens are being under utilized or not effective for the large openings. EHS recommends retractable screens at both bar openings to facilitate engaging and serving customers outside and preventing flying insects from entering at the bar.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket stored in hand sink. CDI - bucket was removed from the sink.

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 raw ground beef stored above steak inside the prep unit and inside the WIC. CDI - Storage order was rearranged.

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 raw steak, raw chicken and diced tomatoes held above 41F inside RIC on make-line. CDI - Items were moved to the WIC for rapid cooling. Improvement observed.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed establishment does produce their own bologna. The process is raw meats placed in ROP and held raw in ROP for 24 hours. After 24 hours the bologna is placed in sous vide. The establishment does have a in-house HACCP plan and EHS has submitted to Senior EHS for review and approval. EHS review and VR required in 10 days. Establishment has been working through plan to be approved but have not received approval letter from senior EHS. Establishment must cease the production of bologna until approval letter has been received.

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 handles of scoops in direct contact with TCS foods in RIC Drawers. CDI - Handles were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes stacked wet. CDI - dishes were separated or move to 3 comp sink to w/r/s again. REPEAT.

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 raw mahi stored above RTE foods inside Reach-in cooler drawers. CDI - PIC rearranged storage order.

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 pans and equipment, stored as clean, with food debris and sticker residue remaining on surfaces. CDI - Items were moved to dish machine to be properly W/R/S. REPEAT

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 shredded cheese, cut tomatoes, pico de gallo (x2) and bison burgers held above 41F. CDI - Shredded cheese, tomatoes, and pico were voluntarily discarded and replaced. Bison burgers were placed on RIC Drawer to allow to cool to 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle (x2) of disinfectant and sanitizer not labeled. CDI: EcoLab on site, PIC requested labels for bottles.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed establishment does produce their own bologna. The process is raw meats placed in ROP and held raw in ROP for 24 hours. After 24 hours the bologna is placed in sous vide machine and cooked to 160F. The establishment does have a in-house HACCP plan and EHS has submitted to Senior EHS for review and approval. EHS review and VR required in 10 days.

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 spices with no labels. CDI - Containers were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. REPEAT. ECOLAB on site working to resolve fly issue.

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 stored on the floor. CDI - Bucket was removed from the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados with stickers still present, in-use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes stacked wet. CDI - dishes were separated or move to 3 comp sink to w/r/s again.

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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed several employees touching faucet handle with bare hands after washing. CDI: EHS intervened; education provided; hands washed properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal strainers stored inside handsink next to fryers. CDI: items removed. Observed employee using handsink to fill water at soda machine station. CDI: notified manager; advised to use only for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink next to fryers and at outside grill handsink. CDI: paper towels provided.

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 unwashed produce stored above washed and cut produce inside walk-in cooler. CDI: storage order corrected during inspection. Observed raw Mahi stored in cooler drawer at back behind ready to eat foods. CDI: Mahi moved to front of cooler drawer as to not cause contamination during service.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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. Observed quat sanitizer at 3 comp sink at 50ppm. CDI: drained and corrected to proper concentration. 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 plastic and metal pans stored with food debris and sticker residue remaining at dish area and dry storage area shelving. CDI: pans removed and taken back to the dish area to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 marinara sauce at 109F and peppers and onion mix at 100F in steam well. CDI: sauce reheated to 174F and peppers and onion mix to 176F.

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 diced chicken and diced tomato inside pantry station cooler without date marks. Observed linguine inside fry station cooler without date mark. CDI: all items date marked properly

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of disinfectant and sanitizer not labeled. CDI: labeled during 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: 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 several foods cooling incorrectly including sliced tomatoes and shredded lettuce stored inside fry station cooler after preparing, chicken batter inside prep cooler after preparing, muffuletta sandwiches cooling while wrapped tightly and stacked, iceberg lettuce wedges with lid on, and beef tacos cooling while stacked with lids on. CDI: cooling methods discussed; products in walk-in cooler separated. Lettuce and tomato placed on ice to cool properly.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed air curtains turned off while roll up doors were open. Observed front main entrance doors open upon entry into facility. See permit conditions regarding air curtains. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing bracelets and watches.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer held at 50ppm. CDI: sanitizer dumped and refilled to proper concentration. Observed multiple wet and soiled cloths on counter while not in use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked on shelves.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer available for high temperature dishmachine. CDI: instructed facility on which thermometer to provide for dishmachine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current test kit for quat sanitizer was damaged and wet. Manager could not locate another test kit. VR required