THE OFFICE 2

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed line cook drop squeeze bottle on floor, pick it up to bring to dish pit, and attempt to don gloves without washing hands. Also observed employee washing dishes drop pan on floor, pick up and initiate donning gloves without washing hands prior. CDI - PIC and EHS instructed line cook and re-educated dish washer to wash hands prior to donning gloves and procedure. Ensure frequent training and reminders on hand washing frequency and procedures. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and ice in hand sink next to 3 comp sink at two separate times during inspection. CDI - PIC had employee clean out sink and reminded staff of handwash sink limitations. REPEAT -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 1 box of cilantro stored directly in a box of raw beef. CDI - PIC re-located cilantro to restore storage order. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items: egg 1/2s, tomato slices, shredded cheese, portioned cooked chicken, raw salmon, raw mahi-mahi (on the cook line) and Raw salmon, corn, ground beef, black beans, slaw, pico, shredded lettuce, queso, melon/pineapple mix, cooked risotto, cooked chicken, and cooked beef CAB (in the WIC) cold holding above 41F. Initially ambient of WIC was taken by EHS thermometer and PIC thermometer and observed to be 42F. After about 30 minutes of PIC and EHS keeping WIC door closed, going through the cooler taking temps of TCS foods and voluntarily discarding affected product WIC ambient was observed at 40F. PIC checked condenser and found a block of ice potentially hindering airflow and the WIC ability to stay below 41F through high turnover times. CDI - PIC voluntarily disposed of items that were made/held longer than 6 hours ago and rapidly cooled raw proteins and items that were verified via prep cook to be made within the last 6 hours. PIC also called technician to come check frozen over condenser. Tech responded on-site while inspection was ongoing. REPEAT -3- EHS informed PIC that they will OSV in a few days just to ensure the WIC is properly functioning and TCS foods are 41F and below. Not a requirement.

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 overall inconsistent date marking procedures throughout facility. Multiple items in WIC had no prep dates and could not be verified (beef CAB, red cabbage, corn, and ground beef).Some labeling was also illegible. Establish a consistent date marking system and train employees to follow at all times. CDI - PIC voluntarily discarded items that could not be verified and labeled those that could be verified via prep cook. -0-

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 dressings that are indicated to be under TPHC on counter top with no start or end time labeling. CDI - PIC verified time placement of the items and added labeling to reflect that. EHS and PIC discussed implementing timers rather than stickers to control TPHC start/end times. EHS emailed PIC blank copy of TPHC procedure to re-fill out if facility decides to implement timers instead. REPEAT -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of unlabeled cleaner under dish machine. CDI - PIC verified it was degreaser and added labeling to indicate content. -0-

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 cooked penne and cooked chicken cooling in WIC in tightly packed bagging in containers densely packed. Observed large deep and lidded container of ranch cooling in WIC. Observed cooked onions, cooked potatoes, and portioned cooked chicken on sheet pans in WIC sandwiched between other large pans of cooling foods precluding air flow to cool foods quickly. CDI - PIC instructed food handlers to re-distribute densely packed product to single layers on sheet pans, implement ice baths for thick items, and re-locate products to beer cooler to facilitate quicker cooling of products. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects around prep area and around kitchen. Work with pest control to mitigate presence of pests. REPEAT -1-

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 in use ice cream scoop in container of water at 67F. -0-

4-501.11 Maintain equipment in good repair. Observed 2 fryer scoops stored as clean in dish pit with mesh coming apart. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooving and discoloration. -0-

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed table top can opener blade with buildup. PIC stated they will replace it and order a new one. 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 hot box on cook line with significant food debris in bottom of unit. Observed stand mixer, not in use, with food debris/buildup along non food contact surfaces. Clean between use. Observed crevices of ice machine with black buildup. It was not observed that ice would come in contact with any of the crevices. Increase cleaning frequency.-0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 shared dumpster with doors open. -0-

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. Observed hand sink next to cook line in disrepair with continuous stream of water while faucets are off. 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed hand sinks throughout facility in need of being re-caulked to walls. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed handsink next to dish pit with black buildup along old caulking. Also observed floors, walls, and ceilings in need of more frequent cleaning due to dust buildup, food debris, and food splash along walls and ceiling. Increase cleaning frequency throughout facility. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink next to 3 comp sink. CDI - PIC had employee clean out sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of cooked elbow pasta in WIC at 50F with a prep date of 4/13. CDI - PIC voluntarily discarded REPEAT - points not escalated because it was not the same piece of equipment as before and it was only one item. 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 .

3-501.19(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 raw chicken, fish, and shrimp being held on time on fryer cart with no label indicating the time at which they were removed from cold holding. Observed cooked Brussels sprouts and cooked white rice being held on time with no label indicating the time they were removed from cold holding. CDI - PIC was able to verify that all items on cart had been pulled at the same time. PIC placed label on all items to indicate that everything on it is on time and must be discarded after four hours. REPEAT 1.5 pts.

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 marinated filets that were prepared during the inspection covered with plastic wrap and a lid and placed in the walk in cooler. Observed large container of marinara sauce in walk in cooler with tightly fitting lids. CDI- uncovered filets and spread out on sheet pan and uncovered marinara sauce to facilitate cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of multiple sauces on cook line without labels. Label all containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2-3 flying insects near the mop sink and warewashing area. PIC stated pest control had just been at facility within the past week. Watch for insects and increase pest control if needed.

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 in dry beans with handle touching food. CDI - PIC removed scoop and placed in 3 comp sink to be w/r/s.

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 unopened employee drinks being stored in 2 door RI above plates to be used for salads. 2 door RI was not working at the time, but plates were being used for salads for guests. CDI - PIC relocated unopened drinks to bottom shelf.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at hand sinks in 3 of 4 restrooms at 60F. CDI- mixing valves adjusted during inspection by PIC. All observed at 100F or higher.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at grill station place raw chicken on grill with gloved hands. Employee then used spatula and gloved hands to put a cooked burger on a bun. CDI- burger was placed back on the grill to heat above 165F. Employee discarded gloves, washed hands and donned clean gloves to continue.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese, 2 pans of queso, gravy and baked ziti in holding cabinet below 135F. See temperature chart. CDI- all items were in unit for about 2 hours and were reheated to above 165F and placed back in hot holding cabinet. 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 raw burgers, steak medallions, diced tomatoes, American cheese, asparagus and risotto in drawers below grill above 41F. CDI- items removed from drawers and placed in walk in to cool. Minimal amounts of food will be held in unit with ice temporarily. VR required to check repair of unit. Observed blanched brussel sprouts at 55F at breading station upon arrival. CDI- placed in walk in to cool. New product placed at station over ice. 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 chicken and penne pasta Ihat was cooked yesterday being portioned and labeled with today’s date. CDI- dates corrected on containers. 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 asterisk missing from poke bowl on menu. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed penne pasta, cooked chicken and risotto cooked and/or portioned today into bags and stacked in containers. All products had been cooked or portioned with in the past 3 hours. CDI- All items were placed on sheet tray to facilitate cooling and observed dropping in temp. Observed container of cooked beans and black beans in walk in cooler with tightly fitting lids. CDI- uncovered and stirred to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet or dirty white towels on counter. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dirty towels hanging from kitchen staff aprons.

3-302.15 Wash fruits and vegetables prior to use. Observed employee bring avocados from walk in cooler and place in prep unit for use without first washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knives being stored inside hand sink near clean dish rack. CDI: Knives were removed from sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over cooked vegetables inside walk in cooler. CDI: Storage order was rearranged. 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 mashed potatoes at 82F with 25 mins left in 2 hour cooling window. CDI: Speed rack was pushed into walk in cooler, food produced reached below 70F. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed risotto portioned this morning at 46F after more than 4 hours of cooling. CDI: Risotto was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pico, shredded cheese and cut lettuce inside prep top above 41F. Ambient air of unit was 34F. According to PIC, items were left out while the line was being set up. CDI: Items were voluntarily 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of chemicals without labels. CDI: Items were 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 risotto cooling in portion baggies inside grill drawer cooler. Observed mashed potatoes cooling on speed rack at room temperature. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed out inside walk in cooler with ROP packaging still intact.

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

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed PVC pipe being stored in seaweed, according to PIC item is used as a mold when plating food items. CDI: Item was removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up inside bottom of reach in freezer. Clean as needed.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverages being stored above and in conjunction with customer foods in WIC during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of food being stored in WIC with no wrappings or coverings protecting its contents during inspection. CDI - Employee covered. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two plastic containers of food being stored directly on floor in WIC during inspection. Ensure all food is stored at least 6 inches above the ground. 0 pts.

4-501.11 Maintain equipment in good repair. Observed torn gasket in under grill drawer unit during inspection. Repair or replacement needed. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored above prep unit and in front of microwave during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. Repeat. 0.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans and cooked chicken in steamwell holding below 135F during inspection. PIC stated they had been reheated then placed in the steamwell an hour prior. CDI - Employee reheated both items to over 165F before placing back into hot holding. Repeat. 1.5 pts. 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 sliced cheese and sliced tomatoes in sandwich prep holding above 41F during inspection. Both pans were clearly stacked above the air curtain. PIC stated both items had been placed in the unit shortly before inspection. CDI - PIC removed overstacked foods and placed into WIC to cool down. 0 pts. 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 .

3-501.19(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 raw chicken, fish, and shrimp being held on time on fryer cart with no label indicating the time at which they were removed from cold holding. All other items on cart were properly labeled. CDI - PIC was able to verify that all items on cart had been pulled at the same time. PIC placed label on cart to indicate that everything on it is on time and must be discarded after four hours. 1.5 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit still baring produce stickers. Ensure all produce is properly washed before being utilized for customer food. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 jackets, bags, and drinks being stored on shelves in dry storage in conjunction and on top of customer food. CDI - PIC removed all employee belongings and moved to office. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee purse, wiping cloths, and other various items being stored in handsink next to three compartment sink during inspection. CDI - PIC removed items.

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 mashed potatoes cooling in WIC with a cooling rate of 0.2F/minute. CDI - Employee changed cooling method for mashed potatoes, which achieved proper cooling rates during inspection. Watermelon was moved to WIC in shallow pans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut watermelon in sautee prep unit maintaining cooling rate of 0.0F/minute. CDI - EHS will complete long term compliance visit to determine if RCP is necessary. Repeat. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mashed potatoes in hot cabinet maintaining 115F during inspection. Employee stated they had been there for over 4 hours. CDI - PIC 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cartons of milk and heavy cream with no date label indicating the date of opening. CDI - PIC was able to verify date of opening and dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 mashed potatoes being cooled in WIC in a large mound, and cut watermelon cooling in prep unit during inspection. Both items had inadequate cooling rates. CDI - Employee divided mashed potatoes into smaller portions in shallower pans to hasten cooling. Potatoes achieved proper cooling rate during inspection. Watermelon was moved to smaller containers and placed in WIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of 50ppm quat during inspection. CDI - Employee changed out solution.

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 pair of tongs fully submerged in container of cucumber salad during inspection. CDI - Employee removed and replaced tongs.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed buffalo chicken dip reheated to 107F and mashed potatoes reheated to 123F. CDI: Items rapidly reheated to over 165F.

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 cheese sauce cooling at a rate of 0F/min. CDI: Sauce moved to 3 smaller metal pans and placed in an ice bath with stirring. Product cooled properly. Observed pasta still cooling from yesterday in walk in cooler at 52F. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melons cooling in walk in cooler at a rate of .025F/min. CDI: Product was moved into 2 larger metal pans and left uncovered. Product cooled properly. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding products 44F-48F throughout. CDI: All TCS and RTE products voluntarily discarded. Product disposition form filled out during inspection. Lettuce, tomato, goat cheese and watermelon in other prep units were above 41F, however these items had come from the walk in cooler this morning prior to EHS arrival. CDI: Items voluntarily discarded. Observed salmon in cooler drawer at 42F. CDI: Product rapidly cooled with ice. REPEAT VIOLATION VERIFICATION REQUIRED Facility does have a second walk in cooler that they are using to store food. 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 all items in prep top coolers date marked with the date that the pan was flipped/when the product was placed into the cooler, not when the product was originally opened or prepped. Observed open feta with no date mark. CDI: Product voluntarily discarded. VERIFICATION REQUIRED REPEAT VIOLATION 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 cheese sauce cooling in a deep plastic container in the walk in. Walk in air temp was an above 41F. Product was not being stirred. CDI: Product was relocated to other walk in but did not cool properly. Product split into 3 metal pans, stirred, and placed in ice bath. Observed cut melons cooling in walk in cooler while tightly covered. CDI: Melons were moved to shallow pans and left uncovered. 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. Observed door to patio propped open with no fans. Observed bar garage style door open with air curtain turned off. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout kitchen. PIC stated they have started with a new pest control company who is planning to put light traps as well as treat the facility. EHS recommended that facility keep doors closed/use required fans to prevent insects from entering facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor in walk in cooler. Observed several boxes of food on floor in walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on clean equipment storage rack. REPEAT VIOLATION Some improvement from previous inspection. Part of previous violation corrected.

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 refrigerator gaskets with minor build up. Observed floor of walk in cooler in need of sweeping. Observed some areas of walk in cooler walls with food spatter. Observed top part of dish machine where door meets the machine has significant food debris and build up. Observed some ice build up at the door of the walk in freezer.

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 salmon on menu from Sysco offered undercooked per request according to PIC but no parasite destruction letter available.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wings hot held in holding unit at 111 degrees F. Observed fried jalapeño held at 74 degree F at serving line. Cdi, CHICKEN wings reheated to 178 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 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 cut lettuce, green goddess dressing and ranch dressing held on ice above 41 degrees F. See temperature observation chart. CDI, items placed on TPHC. TPHC procedures provided and completed while on-site. 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 pimento cheese with prep date of 1/2, pork with prep date of 1/24, chicken and meatloaf with incorrect prep date on cart in walk in cooler and several TCS / RTE foods in prep refrigerator not date marked or had incorrect month. CDI, foods voluntarily discarded. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed current consumer advisory consisting of REMINDER statement but missing DISCLOSURE statement such as “ *Items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Some improvement made so points not escalated today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some employees wearing watches on wrist when preparing and handling food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloth on counter surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked on clean equipment storage rack. Observed food wrap left on box of raw chicken in walk in cooler. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster doors open.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written employee health policy agreement missing nontyphoidal salmonella as reportable illness. CDI, updated employee health policy emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation '

2-301.12 (A),(B) Wash hands for at least 20 seconds. F'ollow 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 . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P, - Observed 1 food employee turn faucet off with their bare hands after washing and same employee pick utensil dropped on ground, place utensil at soiled area of dish machine and proceed to handle clean equipment and food preparation at line. CDI, employee removed gloves and washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored in hand washing sink near office. CDI, equipment removed to provide access to hand washing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw fish stored over cabbage and onions in walk in cooler. CDI, foods relocated for proper storage. 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 a pan of Mac and cheese hot held at 122 degrees F. CDI, Mac and cheese relocated to reheat. 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 pasta cooked with date of preparation of 8/30 and several foods in low reach in drawer with incorrect dates of preparation. CDI, foods 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed ground beef, salmon and tuna offered on menu raw or undercooked. No consumer advisory provided. Vr required .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of degreaser not labeled. CDI, bottle labeled.

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 vacuum packaged fish thawing. CDI, to remove from reduced oxygen environment.

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

4-501.11 Maintain equipment in good repair. Observed bottom UNOX oven not in good repair and manager is waiting on part.