UPTOWN YOLK SOUTH END

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a tray of roasts on the speed rack in the WIC that were contaminated with mold. REPEAT. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed containers of pancake batter and French toast batter containing raw shelled eggs to be stored on a shelf in the WIC directly above bins of fully cooked chicken wings and a bin of RTE deli meats. CDI - PIC rearranged storage order so batters containing raw shelled eggs were moved to the lower shelf. 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 2 trays of quiches, a tray of grits, a tray of roasted corn, and a bin of chicken wings to be at temperatures of 45-49F in the WIC and had missed the final cooling window. PIC stated all items were cooked the day prior and cooled overnight. CDI - PIC voluntarily discarded all items that missed their cooling window. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of shredded mozzarella, pooled eggs, pooled egg whites, shredded Gouda, and a large insert container full of deli containers with 2 broken eggs each in it to all be at temperatures of 45-62F. PIC stated he does have a TPHC procedure for only the deli containers of pooled eggs but was under the impression that they only were held on time if the temperature was above 41F and was not currently holding them on time. Temperature issue appears to be more procedural as the right side of the same opentop had items all below 39F and the lowboy portion was also observed below 40F. PIC stated that all items were not stored in the unit overnight and were filled this morning at approximately 8am when they opened. CDI - All items placed on temporary TPHC to be discarded at 11:45am. PIC to update TPHC form to hold all items on TPHC going forward. 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 insert containers of salsa verde to have date marks of 7/5 and 7/9 in the lowboy portion of the opentop across from the stovetop. PIC stated that the salsa verde is stored frozen and is pulled from the freezer as needed with the original prep date being the dates currently on the containers. No pulled from freezer dates observed. PIC stated one container he had just pulled today and the other was pulled this weekend. REPEAT. CDI - PIC put pulled from freezer date on both containers. - Observed insert containers of beef sausage, ham (x2), and turkey bacon in the opentop across from the flattop grill to not have date marks of any kind. PIC stated all items were from the day prior. REPEAT. - Observed insert containers of diced beef sausage, diced ham (x3), and diced tomato in the opentop/lowboy across from the stovetop to not have date marks of any kind. Tomatoes were prepped on 8/7 with the other date marked containers in the WIC. Diced ham was done on 8/8. Diced sausage was done on 8/9. REPEAT. CDI - PIC date marked all items with proper date marks. *Risk control plan to be introduced for continued date marking violations in the facility with this being the 4th inspection in a row with date marking out and the 2nd time being marked out on full points* 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle containing a bleach solution to be stored on the top shelf directly above a prep station where and employee was actively prepping various foods throughout the inspection. CDI - Bottle relocated to lower prep shelf next to sanitizer buckets.

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 trays of cooked chicken wings, quiche, grits, and roasted corn to all miss their cooling windows and being observed at 45-49F in the WIC after being in there overnight. All items were observed densely packed onto the speed rack with little to no room for cold air to flow around the products to facilitate rapid cooling. Facility has limited WIC space and PIC stated that staff has the habit to currently try and cool large quantities of items down at once on the speed rack, resulting in the speed rack to be full and densely packed. Facility must adjust their cooling procedure by staggering the prep days/times for items that need to cool down and/or utilize the WIF freezer for rapid cooling. CDI - All items voluntarily discarded that had missed their cooling window. 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 bottles of maple syrup to be stored on the shelf directly below and around the drain line to the prep sink.

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 the gaskets, interior bases and racks to the cookline lowboys and te WIC to have accumulations of food debris. REPEAT.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee go in and walk in and come back out to prepare tomatoes. CDI hands washed and gloves changed. Observed employee come back in the kitchen to grab gloves and prepare food. CDI hands washed then gloves put on.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bread that was underneath racks in walk in unit with blue green mold growing on surface. PIC stated management brought bread from a separate hotel to store in the establishment. Told PIC do not bring food from other locations unless it is an approved vendor. CDI bread discarded.

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 grilled onions (3/10), grilled mushrooms (3/15), Canadian bacon (3/10), ground sausage (3/10), fondu (3/11), diced tomatoes (3/10), jalapeño aioli (3/2), and roasted mushrooms (3/18) held past 7 days. Observed jalapeño jam, turkey bacon, milk, half and half, and fondu balls not dated. CDI items from yesterday dated and remaining items discarded. Observed grilled beef and sliced turkey that had dates from the freezer and not pull/thaw date. CDI items had thaw date added. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed hollondaise sauce that was held at heat lamp without a time stamp. CDI prepared within last hour and time stamp added. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food and washing utensils without hair restraints. 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 reach in units, racks, shelving, and vents in need of cleaning. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee health poster without any additional information on exposure. Ensure all food employees are aware of reporting exposures to management. CDI - Provided updated posters that include exposures and signature pages for awareness. For more information on employee health policy, 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 in front of handsink. Maintain handsink free so that handwashing can occur. CDI - Trash can moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw eggs stored over ready to eat chicken and chili. CDI - Eggs moved. 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 dicer soiled with visible food debris. Observed 4 mandolins with visible debris. CDI - Dicer sent back to rewash. Mandolins were discarded by PIC as he states they are not used. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed knive being cleaned at a prep sink. All multi-use utensils shall be washed, rinsed, and sanitized at the three-compartment sink. CDI - Item properly cleaned 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 .

3-501.14(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 chili reading 46F in the center prepared the day before. CDI - Chili voluntarily discarded. Ensure that facility is using proper methods to achieve cooling within the required window. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed vegetable mix reading 43-45F, chicken wings 50F, raw ground beef and raw chicken 42F and cheese 45F. The vegetable mix and cheese were overfilled. The chicken wings and raw items were a result of a unit door not closing properly. CDI - Vegetable mix, cooked chicken wings, and cheese discarded. Raw ground beef and chicken cooled down. Items in top cooler were removed until repair is made. VR needed within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 food in prep units with a preparation date of when food items were placed in prep unit not when it was prepared, extending the date by 2 or 3 days. Ensure that the date on the product follows the item throughout the establishment. Observed several items with dates ranging from 1/6/26-2/3/26. This included sweet potato purée, sweet potato waffle mix, sausage, cooked mushrooms, cooked onions, and yogurt mix. Ensure that food items are only maintained for 7 days with the date of preparation counting as day one. CDI - All out of date 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed pooled eggs and hollandaise without a time stamp. CDI - Time stamps added. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed Hollandaise with a date of 2/7/26. Thorough discussion with PIC hollandaise may be cooled down. If hollandaise will be on time the sauce must be discarded within 4 hours. No product shall be cooled down once placed on time. Discontinue practice. CDI - PIC discarded food item.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bleach bottle and gorilla glue stored in areas with multi-use equipment and single service articles. CDI - Items moved.

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 chili cooled in large deep container. Chili is very thick and shall not be cooled in deep pans that do not allow for cooling. CDI - Chili 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw chicken stored on a pan on the floor, observed box of eggs stored on the floor, observed beef stored on a pan on the floor. All food shall be 6 inches off the floor. Discontinue practice. Establishment may need to consider doing additional deliveries to prevent practice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed no hair restraint on food employees. Observed no beard guard on food employee.

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 two sleeves of single service articles stored on the floor.

4-501.11 Maintain equipment in good repair. Observed cooler drawer under grill not able to close all the way and held with tape. This is causing warm air to enter the unit and increase food temperatures. Repair to ensure unit can maintain food cold at all times.

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 shelving, fans, prep surfaces, and interior and exterior of equipment with build up of food debris and and soil residues. Increase cleaning frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls throughout the facility. Ensure that walls are properly finished and maintained as easily cleanable. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. - Observed tools being stored on top shelf where single service articles are maintained. Designate an area for all items.

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 employee beverages stored in various coolers with food for the establishment. Observed employee snack stored in unit with eggs. Ensure that food employees have a designated area to store all items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels present at the hand sink closest to the dish machine. REPEAT -CDI- PIC provided paper towels at sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed TCS sauces in PT 2 stored above 41F as well as multiple shredded cheeses from the day prior. Observed pancake mix in PT 3 above 41F, PT 3 was not functioning at time of inspection and all TCS foods were sitting on ice. Pancake mix was placed on ice upon opening. -CDI- Sauces were pulled from WIC in the morning and able to be cooled back to 41F. Cheese was voluntarily discarded. Pancake mix was moved to WIC to properly cool back to 41F. REPEAT -3-DAY VR- To ensure proper repair of PT 3. 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 (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 cooked beef and cooked sweet potato hash from the day prior. -CDI- PIC placed date labels from day prior to reflect proper date marking. 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 .

3-501.19 (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 hollandaise sauce being held on time, PIC explained all procedures and EHS notes that all TPHC procedures for hollandaise sauce are being done correctly. However, facility has no written procedures for TPHC. -CDI- EHS and PIC filled on TPHC procedures sheet to keep present in the facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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- Menu includes a asterisks on the Kids French Toast and Kids Egg plate. EHS explained that kids menu items cannot be raw or undercooked and asterisks will need to be removed, all kids food must be fully cooked or pasteurized eggs must be used.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P- Observed a non-commercial use can of pesticide present in the kitchen. -CDI- PIC voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of facility open through out the inspection. EHS spoke to PIC stating that all doors leading to outside of facility must remain closed, EHS recommended other options to reduce kitchen heat.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Dry sugar stored in a container with no lid and a trash bag draped over the top of the container. A lid or other means to protect dry goods must be used to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed PT 3 not functioning, all food on PT 3 was stored on ice. PIC stated that PT 3 has a work order in to be fixed. EHS will return in 3 days to assess cold holding and check up on equipment. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed handles of knifes highly damaged and no longer smooth and easily cleanable. Replace or resurface knife handles. (Reduced to half points prior violations under this code section resolved)

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 shelving, fans, prep surfaces, and equipment with build up of food debris and and soil residues. Increase cleaning frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling paint on walls throughout the facility. Ensure that walls are properly finished and maintained as easily cleanable.

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 several employee drinks stored above food prep cooler and surfaces. CDI- drinks were removed and placed on bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near dish machine. CDI- paper towels were placed at hand sink.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on interior of tea urn nozzle that was stored in clean area above 3-comp sink. CDI- nozzles was placed at 3-comp sink to be properly cleaned. -zero-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items that were stored above 41 F in prep cooler #1 and #2 in kitchen area. PIC stated that items were placed in coolers this morning at 7 am from walk-in cooler. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points). 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hairnets and/or beard nets while preparing food. PIC has ordered hair restraints for employees.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of utensils with hot water that was 108 F (should be at least 135 F). CDI- water was heated to above 135 F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove domestic smoker from kitchen area. PIC stated smoker will be removed today. REPEAT (full points). 4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep coolers in kitchen area. REPEAT (full points).

3-202.11 (A)All TCS foods shall be received at 41F or below. -P. Observed bags of shredded cheese delivered at start of delivery temping at 55F. Items were being held in walkway next to dry storage area near entrance of kitchen. CDI- PIC discarded items not received at or 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 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 shredded cheese stored in flip top unit temping at 43F. CDI- PIC voluntarily discarded. *REPEAT* Points deescalated due to improvement. 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 diced tomatoes dated for 1/20 and salsa verde dated for 1/11 stored in prep unit #1. CDI- PIC discarded items that exceeded date expiration. 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 (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 marked with asterisk but with no disclosure statement on menu. Menu also had items asterisked that were not being offered as made to order or undercooked. 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure statement on laminated menu given to EHS. *REPEAT* 10 DAY VR REQUIRED

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 working containers of food with no label. Including several sauce bottles in prep unit #1 and other bottles throughout kitchen. *REPEAT*

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of kitchen leading to garage, where trash area is held, being kept open during duration of inspection. EHS did not observe any activities occurring for door to be kept open.

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 handles of scoops being stored in food containers labeled for sugar and flour. 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 2 cutting knives being stored in the crack between a prep unit and prep table. CDI- PIC removed items to be washed, rinsed, and sanitized.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed wet stacking on racks across from 3-comp sink.

4-501.11 Maintain equipment in good repair. Observed prep unit #2 with water pooled at bottom of unit. PIC stated that the equipment leaks occasionally and is cleaned daily to prevent accumulation. Observed gaskets of prep unit #1/#2 damaged, ripped, and in need of repair. *REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed a household smoker being stored at the back of the kitchen by the WIF.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touch shredded cheese and place on hot grits with bare hands. Observed employee place toasted English muffins on plate with bare hands. CDI- education was performed by PIC and inspector. Food was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Provide paper towels at hand sink near dish machine area. CDI- paper towels were provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand sink at grill area was not in working order at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep cooler #2 that were held above 41 F. Observed one items in prep cooler #1 that was held above 41 F. Food items were placed in unit yesterday. CDI- items were denatured and discarded into trash. Risk control plan will be provided to facility to further aid in process. REPEAT (full points). 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)(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. Menu do not have the disclosure of food products that are “made to order”. VR- facility has up to ten days to provide disclosure on menus.

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. Provided labels for salt, pepper, and other seasoning containers at grill area. CDI- items were labeled. -zero-

4-501.11 Maintain equipment in good repair. Temperature of prep cooler #2 is above 50 F. Also, replace torn gaskets on prep cooler doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed large container of raw shell egg mixed that were stored above cooked bacon and chicken gravy in walk-in cooler. CDI- Items were reversed. -zero- 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 tape on exterior of containers that were stacked in clean area of dish areas. Interior of containers were touching the exterior tape of other containers. CDI- tape was removed and containers were placed at dish machine to be cleaned. REPEAT (half points due to severity). 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 shredded cheese in prep cooler #1 that was stored above 41F. Issue with cooler was the way the cracked shell eggs were stored not to provide proper cooling to unit. PIC stated that eggs were in unit since this morning. Spring mix in prep cooler #2 was held above 41 F. CDI- items were denatured and discarded into trash cans. REPEAT (full points). 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 .

3-501.18 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 two container of chicken gravy that were not dated. PIC stated that items will be held over 24 hours. CDI- containers were dated with the proper date from yesterday. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of baked potatoes that were not covered in walk-in freezer. Cut baked potatoes were below 41 F. CDI- items were properly covered. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without a hair restraint. REPEAT (half points due to no points on last inspection).

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 stored on and above food prep stations during food prep. CDI- drinks were removed.

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 food employee cut on faucet to hand sink with bare hands. CDI- employee was educated and rewashed hands properly. -zero- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates stored in clean area with food debris on them. CDI- plates were taken to dish machine to be properly 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 food items in prep cooler that were stored above 41 F. Due to the way the items were stored in the cooler, best method of stored for items may be TPHC. CDI- items were denatured and discarded into trash can. Items that were placed in cooler this morning were placed in walk-in cooler and allowed to further chill. REPEAT. (Full points). 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility does not have a thin probe thermometer. VR- facility has up to 10 days to provide thin probe thermometer.

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 container of salt and pepper at stove area that were not labeled. CDI- container was labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraint while preparing food. CD- employee put on hair restraint. -zero-

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. Clean exterior of oven and fryer in grill in kitchen area. -zero-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair damaged wall at 3-comp sink. PIC stated that shelving tore away from the wall leaving to holes.

6-301.11 Provide soap for handwashing at each handsink. -Pf. There was not any paper towels present at hand sink near 3-comp sink. CDI- paper towels were placed at hand sink. Repeat (half points due to no points taken at last inspection).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Debris was found on cage of mixer in facility. Also, observed minimal debris on slicer blade stored underneath prep station in kitchen area. CDI- items were properly cleaned. -zero- 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 items in two prep coolers that were stored above 41 F. CDI- items were denatured and discarded into trash. Repeat (half points due to no points taken at last 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 .

3-501.18 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 several food items in prep coolers that were not dated or dated for 7/30. Today’s date is 8/9. CDI- items with no date or expired dates were denatured and discarded into trash. REPEAT (full points). 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 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no asterisk on eggs made any way on menu. CDI- asterisk was placed on menu items. -zero- 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Menus did not have disclosures (item are made to order). CDI- disclosures were placed on menu items. -zero-

4-501.11 Maintain equipment in good repair. Replace torn gasket on prep cooler near waffle machines in kitchen area. -zero-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. CDI - Paper towels placed at hand sink. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filing pitcher of water at hand washing sink. Do not use hand sinks for any purpose but hand washing. CDI - PIC educated on requirement. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored directly behind shredded cheese in sandwich cooler top. Spilled egg was visible in the shredded cheese. Store the raw animal foods in the front of flip top coolers to prevent potential contamination of ready-to-eat foods. CDI - Storage order corrected. PIC states this shredded cheese is only used for omelettes and is cooked through so cheese were not discarded. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 containers of sweet potato waffle mix measured 50-63F after cooling for 4 hours. CDI - PIC discarded waffle mix. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hollandaise sauce and chili hollandaise sauce were being stored out of temperature control and measured 100F and 86F. CDI - Hollandaise sauces placed on TPHC. PIC e-mailed TPHC form to fill out and will discard within 4 hours of removal from temperature control every day. 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 2 pans of Canadian bacon (48-49F), cooked mushrooms (45F), and quiche (44F) were above 41F in sandwich cooler across from fryers. CDI - Items moved to walk-in cooler to cool. 0 pts. 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 .

3-501.18 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 Meat quiche (5-5), goat cheese (5-5), cooked mushrooms (5-10) and marscapone (5-5) were held past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Queso fresco missing date label in sandwich cooler. Quinoa and grits missing date label in walk-in cooler. TCS ready-to-eat foods must be labeled with date prepared. CDI - Items dated by PIC. 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 Sweet potato waffle mix was cooling in sandwich cooler. Use walk-in cooler or freezer to cool TCS foods. CDI - Waffle mix discarded. 0 pts. 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. Boxes and bags of food stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of containers and pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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 No method of checking rinse temp in dish machine. VR - Establishment must acquire a thermometer with a max/min setting or irreversible temperature indicator strips within 10 days.