SIXTY VINES

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be testing at <50ppm quaternary ammonia at the time of the inspection. No active ware washing was occurring in the 3 compartment sink as the bulk of dishes are run through the high temperature dishwasher, which was observed at 166F+. Sanitizer dispenser hose was observed with large air bubbles causing the sanitizer concentrations to be off. CDI - Dispenser primed and retested at 150-200ppm quaternary ammonium after priming. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed numerous dishes such as large metal insert containers, small metal insert containers, large plastic lids, large plastic containers, and a serving spoon to be stored on the clean dish racks with visible food debris on their food contact surfaces. CDI - All contaminated dishes moved to the dirty dish pile to be 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk bins of flour, pizza flour, and semolina flour to all not be labeled as to their contents. CDI - PIC labeled bulk bins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets throughout the cookline to be testing at 0ppm quaternary ammonia. Sanitizer dispenser hose was observed with large air bubbles causing the sanitizer concentrations to be off. CDI - All sanitizer buckets emptied, dispenser primed, and buckets refilled with properly concentrated 150-200ppm solution.

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 interior base of the breading station lowboy to have an accumulation of water/debris. - Observed the crevices of refrigerated drawers and the ledges to hold sheet pans on speed racks throughout the kitchen to have accumulations of food debris/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee energy drink to be stored in the pizza station lowboy directly next to food for consumers. CDI - Energy drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tomato jam, lemon dill aioli, and roasted red peppers to be at temperatures of 44-51F in the tabletop opentop at the cookline. PIC stated the items were moved into the unit this morning and that the unit is only used for lunch so nothing was in it last night. Other items in the unit observed to be at 37F. The 3 items out of temperature were observed to be in the front of the unit and under the most heat from the overhead expo heat lamps and cookline equipment. REPEAT. CDI - PIC relocated to the WIC to rapidly cool down. 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 2 insert containers of portioned bags of shredded chicken to not be dated marked in the cookline refrigerated drawers across from the stovetop. PIC stated that the containers are filled with portioned chicken from sheet pans in the WIC that are properly dated marked. REPEAT. *Improvements noted from previous inspection, points to remain at half* CDI - PIC date marked both containers to match the bulk supply in the WIC. PIC to date mark the containers of chicken going forward to match the bulk supply. 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 3 insert containers of cut lettuce and spring mix to be at temperatures of 45-49F in the refrigerated drawers across from the breading station. Cookline employee stated that they had just cut the lettuce prior to the EHS arrival and it was then placed into the refrigerated drawers to be used throughout the shift. CDI - PIC relocated all containers to the WIC to rapidly cool. EHS informed the PIC that they should cut the lettuce earlier in the morning and allow the containers to then cool down in the WIC before then bringing it up to the cookline units. - Observed a large container of ricotta to be cooling in the WIC at a rate of .33 degrees/min which is below the required cooling rate of .54 degrees/min for the first cooling window. Container was uncovered but product was too thick/dense and no active stirring occurred within the first hour, which did not allow the middle of the product to cool down adequately. PIC stated stirring is involved in the cooling process and that the staff member just forgot on this instance. CDI - Product was stirred and observed all portions of the ricotta to be cooling at a rate of .96 degrees/min 30 mins later. 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 (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 a container of water being used to store in use utensils at the cookline with the water being at 85F. CDI - PIC relocated the container of water to the flattop grill to heat up to 135F+.

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 a piece of raw burger in a pan containing raw trout filets in the refrigerated drawers beneath the grill. Pans were not observed to be stored in an improper order and were stored next to each other. EHS emphasized that the staff must be careful when grabbing the raw burgers to place onto the flattop so that they do not contaminate the raw trout which is not required to be cooked to the same temperature as the burgers. CDI - PIC voluntarily discarded the trout filets that were in contact with the raw burgers and changed the insert container the raw trout was in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a cookline employee go to take a skewer of shrimp off of the grill when the middle shrimps were observed at 128-133F. EHS emphasized the importance of utilizing the food thermometers to ensure final cook temperatures are being met. CDI - Shrimps left on the grill until final cook temperature of 154F was achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed one insert container of tomato jam stored in the tabletop cold holding unit at a temperature of 44-46F. PIC stated it was there overnight and was unsure how long it was out of temperature as he did not have a chance to do his morning line check at that time. All other items in the tabletop cold holding unit observed at 41F or below and the ambient was observed at 38F. Drastic improvements from previous inspection which had multiple units not in temperature, points de-escalated. EHS warned the PIC that a future cold holding violation will result in a RCP being implemented. CDI - PIC voluntarily discarded tomato jam. 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 hot smoked salmon, blanched fingerling potatoes, and whipped ricotta in refrigerators throughout the cookline that were all not provided with date marks at the time of the inspection. PIC stated the salmon and potatoes were cooked yesterday as this weekend was extremely busy and they needed to remake a majority of the products. Whipped ricotta was from a bulk batch that was observed with the proper date marks and within the 7 day date range. REPEAT. CDI - PIC date marked all items. 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 .

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 multiple stacks of cleaned metal and plastic insert containers to be wet nested on the drying racks in the dishwashing area.

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 to a majority of the refrigerated drawers and lowboy doors at the cookline to have accumulations of food debris/black grime. REPEAT. - Observed the interior base of the 2 door RIF in the dishwashing area to have accumulations of food debris. - Observed the speed rack in the WIC used for cooling to have food debris on the nonfood contact surfaces.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee coat hanging on a dry storage rack that had bins of cleaned utensils on it across from the coffee brewer in the wait station area. - Observed an employee phone and speaker stored on a shelf in the dishwasher area amongst/above cleaned and drying dishes.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility has a blank employee health policy posted but was unable to provide signed copies for all employees. REPEAT. CDI - EHS left 3 page employee health policy (with decision tree and sign up log) with the PIC at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of sliced tomatoes, cut lettuce, roasted onions, and cheddar cheese at temperatures of 49-61F in the tabletop cold holding unit. Unit was observed without a lid and close to the heat lamps at the expo line. PIC stated they bring items out to the table top unit at approx 10-10:30am. Unit ambient at 53F. REPEAT. CDI - Lid was introduced to unit and ambient observed at 37F after. All out of temperature TCS items were moved to the WIC to rapidly cool. - Observed sliced tomato, fresh mozzarella, pesto, roasted onions, shredded cabbage, shredded lettuce, and grilled chicken in the grill opentop/lowboy refrigerator to be at temperatures between 46-49F. Unit was observed in the hottest part of the kitchen and the lid was not completely shut, being held open at least 2-3 inches by scoops inside the opentop portion and the lowboy portion was observed overfilled. PIC provided temperature log of when he temped all units any the start of the day (9am) and it was at 39F. Unit ambient was observed at 47F at the time. CDI - All items placed on temporary TPHC to be discarded at 2:30pm. Once scoops were removed and items removed from lowboy portion, the unit ambient was observed below 41F. Facility is to maintain the lid closed and avoid overcrowding the lowboy portion going forward to allow the unit to properly maintain temperature. 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 pre-portioned bags of cooked chicken and pork in the refrigerated drawers across from the stovetop to not have a date mark. PIOC stated they are prepped the night prior to be used throughout the next day. CDI - PIC date marked items 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 and insert container of pickled peppers cooling in the lowboy portion of a cookline refrigerator. All cooling of item must be done in the WIC as the lowboy coolers are not designed to cool foods down. CDI - PIC moved to WIC 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 .

3-501.13 (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 2 sheet trays of thawing raw tuna that were not removed from their packaging prior to thawing. Package states “remove from packaging prior to thawing”. CDI - Slits put into all packages of raw tuna.

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 bulk storage containers in the pizza area to not be labeled as to their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the 3 cookline sanitizer bucket solutions to be at <50ppm quaternary ammonia. CDI - PIC emptied and refilled buckets and restested at 200ppm.

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 to all cookline refrigerators and refrigerated drawers to have an accumulation of black grime.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment has posted employee health policy forms but could not provide employee health forms that employees read and sign. CDI - PIC sent blank employee health policy form and instructed to have all employees read through policy and sign it. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 Employee observed handling lemon wedges with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Lemon wedges discarded and employee educated on bare hand contact. 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

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. Sealed packages of raw duck were stored on shelf above raw beef. Store raw animal foods according to final cook temperatures. CDI - PIC moved raw duck to bottom shelf. 0 points taken due to different circumstances from last inspection. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in table top cooler (arugula, lettuce, cooked onions, cut tomatoes, and American cheese) were 56-63F. Unit was off. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded items. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on make line. Do not store personal items where food is prepared. 0 pts.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee drink observed on cutting board. Do not store employee drinks where food is prepared. 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 shrimp stored behind ready-to-eat foods in pizza cooler top. Store the raw animal foods in the front so they can’t potentially drip onto ready-to-eat foods. CDI - PIC moved raw shrimp pan to the front. 0 pts. 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. Around 10 pans stored on clean utensils shelf still had food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be re-washed. // 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. Dish machine only reached 148F on EHS thermometer. PIC contacted EcoLab and they stated they will be at establishment to service the dish machine within the next hour. VR - Verification required by tomorrow that dish 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of lettuce and pan of arugula stored on line out of temperature control at 70F. Cooked onions in tabletop cooler measured 55F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded pans of lettuce, arugula and onions. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Cilantro in sandwich cooler top on line still had zip tie label around it. Wash fruits and vegetables before use. Remove stickers and ties/labels during wash process. REPEAT

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in dump sink. Employees must wash hands in hand washing sinks only. CDI - Employee educated on where to wash hands. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink on line was blocked by pans of food stored in front of it. Maintain access to hand washing sinks. CDI - PIC removed pans from in front of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce (74F), chicken stock (73F), boiled egg (56F), and cut cabbage (45F) were above 41F and stored out of temperature control on line. Also, caramelized onions in drawer cooler measured 48F. TCS foods in cold holding shall measure 41F or less. CDI - Warm TCS foods moved to walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 “Sixty Brunch” on brunch menu has a sunny side up egg with it and it is not marked with an asterisk tying it to consumer advisory on bottom of menu. VR - Verification required within 10 days that establishment places asterisk on menu beside the “Sixty Brunch”.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a bracelet while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados on line still had stickers on them. Cooked broccolini in walk-in cooler still had tie/labels on them. Fruits and vegetables must be washed thoroughly before use. Remove stickers and ties/labels from produce/vegetables during wash process. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed datemarking is still an opportunity, see item number below for more information. CDI - Provided education and PIC corrected datemarking, cold holding, proper handwashing. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures in facility. CDI - Will provide handout to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a couple food handlers and servers not properly wash their hands, ensure proper procedures and wash for at least 20 seconds. CDI - provided education 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 .

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can on dry food shelving. CDI - PIC removed. Designate an area for damaged products/return.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some shellstock tags without the last date not written on the shellstock tag. CDI - Provided education regarding the reasoning of the dates. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf when requested to see the parasite destruction letter, EHS was provided a letter but no information regarding parasite free. Halpern’s receipt states at the bottom that all products received must be fully cooked. Salmon is received fresh. Due to this statement, this establishment cannot offer salmon undercooked without a parasite destruction letter. Salmon shall be fully cooked or obtain salmon from a different supplier that can provide a parasite destruction letter. Verification visit required to ensure compliance in 10 days

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk at breading station temped at 47F and chicken stock in squeeze bottle 55F. Discussion with PIC revealed that the buttermilk batter was just prepped, PIC has the option to add ice or rapidly cool to 41F or below then place back into the prep top cooler. Chicken stock was removed, discussion with the PIC, they have the ability to utilize TPHC or keep at 41F or below. CDI - chicken stock was chilled back down to 41F. Some Improvement seen from previous inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 TCS foods still datemarked incorrectly, date labeling has an additional day. However TCS food with incorrect labeling are still within the 7 days and nothing was expired. CDI - PIC manually corrected the dates on all TCS food that exceeding 7 days. Labeling system needs to be repaired and daily verification and monitoring checks shall be implemented. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without effective beard guard restraint. Provide.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at less than 200 ppm of quat. CDI - sanitizer was remade and is now between 200-400 ppm of quat.

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 max.min thermometer without batteries. PIC stated they are on order. Ecolab will order thermolabels as a back up. Verification visit to be conducted within 10 days to ensure compliance.

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 food in the reach in freezer. CDI - PIC removed and discarded.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed beverage container stored on prep table. Observed open beverage containers stored in prep area and over clean dishes. CDI-All employee 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 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 (E) Wash hands after handling soiled equipment or utensils. -P Observed multiple employees wash hands, turn off faucet with bare hands, and then dry hands. Hands were recontaminated when employees turned off soiled faucet with bare hands. CDI-EHS and PIC demonstrated proper handwashing techniques to employees and employees properly washed hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw shrimp, remove glove, not wash hands, and don new glove. CDI-EHS explained observation to PIC and employee properly washed hands and then donned new gloves.

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 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 Observed employee pick up lemons with bare hands. EHS asked employee what lemons are used for. Employee stated they are served RTE, plated with fish dish. CDI-Lemons removed to be washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large mixing spoon stored in rear hand sink. CDI-Employee removed large spoon. Points not escalated due to improvement from previous inspection.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not stored in chronological order. CDI-PIC placed all tags in chronological order. 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 no parasite destruction records for salmon that is currently offered with a consumer advisory. VR required within 10 days.

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 ground lamb stored over pancake batter and hummus in reachin. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed berries and carrots stored over washed, cut melon and RTE juices. CDI-PIC corrected 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 soiled slicer that had not been in use today. CDI-PIC moved slicer to be W/R/S.

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. 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 cooked, smashed potatoes that started cooling yesterday at 10am, at 44F, 49F, and 47F at 4:50pm. Observed a roasted garlic sauce that started cooling at 10:28am, at 43F at 4:53pm. CDI-PIC voluntarily discarded smashed potatoes and roasted garlic sauce that did not quickly cool. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed pizza sauce that is prepared from room temperature ingredients at 10:41am at 50F at 4:55pm. CDI-PIC voluntarily discarded pizza sauce that did not quickly cool.

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 garlic in oil held on TPHC from 12:00pm-4:00pm not discarded at 4:13. CDI-PIC voluntarily discarded food held on TPHC past 4 hours. Points not escalated due to TPHC improvement from previous 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 deep pans of cooked potatoes stacked and covered to cool. Three pans of potatoes missed cooling window. Roasted garlic sauce and pizza sauce were tightly covered and missed cooling window. Observed roasted corn cooling tightly covered. CDI-Potatoes that were cooked yesterday and missed cooling time were voluntarily discarded. Roasted garlic sauce and pizza sauce were voluntarily discarded. EHS educated PIC on improved cooling methods and means to monitor cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle containing oil and unlabeled stainless steel shaker containing Japanese seasoning. CDI-PIC labeled both working containers.

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 pizza dough cutter/scraper stored between prep unit and prep table. CDI-PIC removed utensil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wet stacking of plastic and stainless steel food storage containers. Observed towel-drying of dishes.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of active managerial control, via numerous risk factor violations such as handwashing violations, food separation violations, TPHC violations, date marking violations, and cooling violations. CDI-EHS provided education based on risk factor violations.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two employees remove gloves and being to don new gloves for food prep without washing hands prior to donning gloves. CDI-EHS educated employees on when to wash and employees properly washed hands, then donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in dish area used as a dump sink, with dried red wine inside and surrounding sink. CDI-Red wine was rinsed from hand sink, education provided, and no other dumping was observed in hand sinks during inspection. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in male or female restrooms. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in dish area or at hand sink in rear prep area. CDI-PIC provided soap at both hand sinks.

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 two large pans of raw pork stored over RTE sauces, vegetables, and cooked chicken in WIC. Observed cracked raw shell eggs stored over pasteurized egg yolks, heavy cream and other RTE foods in Reachin. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes and peppers stored over RTE foods in WIC. CDI-PIC corrected 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 heavily soiled can opener stored for use, observed “clean” pans with food residue on interior, and observed date marking stickers from previous foods attached to containers, making contact with interior food contact surface of other “clean” food storage containers. CDI-All items were moved to be W/R/S. Points not escalated due to improvement from previous inspection.

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. 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 two large pans of cooked potatoes and one large pan of confit tomatoes and garlic that did not cool to 41F from previous days. Reference temperature chart. CDI-PIC voluntarily discarded all TCS foods that did not cool within required time.

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 garlic in oil and a mixture of confit tomatoes and garlic stored out at room temperature to the right side of the grill. Employee stated these foods are held out of temperature control, but not on TPHC. Observed chicken and pork in prep top unit at 44F. CDI-Garlic in oil foods were placed in Reachin cooler, uncovered to quickly cool. PIC voluntarily discarded chicken and pork that was above 41F. Points not escalated due to improvement from previous inspection.

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 following foods without date marks: feta cheese from 11/11, chickpea and tomato mix, grilled chicken, open milk from 11/12, roasted tomatoes from 11/13, cooked chicken from 11/13, braised pork from 11/12, bechamel sauce from 11/12, tomato sauce from 11/12, cooked mushroom and leek from 11/12, and pesto (garlic in oil) butter from 11/9. 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 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 cooked beets from 11/6 that were not discarded. Observed foods prepared on previous days labeled with today as prep date. For example, grilled onions, pizza sauce, confit tomatoes and garlic were dated as being prepared today, but were actually made on 11/12 and 11/13, per PIC. CDI-PIC discarded cooked beets that were held for more than 7 days and corrected the date marks for all other foods that were incorrectly labeled.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for TPHC prepared on site. CDI-TPHC procedures were provided and filled out. 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 only prep times for foods that area held on TPHC. CDI-Correct times were 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 improper holding of TCS foods held on TPHC. PIC stated they hold these TCS foods out for lunch service, 11-3pm, and then move them to the WIC to save for an additional hour, until 4pm, when dinner service begins. CDI-EHS educated PIC on proper holding time for TPHC and foods will be discarded after 4 hours.

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 deep pans of cooked potatoes stacked and covered to cool. Two pans of potatoes missed cooling window. CDI-Potatoes that were cooked yesterday and missed cooling time were voluntarily discarded. Potatoes that were stacked and covered today were unstacked to quickly cool. EHS educated PIC on improved cooling methods and means to monitor cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed edamame thawing in still water. CDI-PIC removed edamame from water and relocated to WIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles on front cooking line and in rear prep area. CDI-All bottles were labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observe sanitizer bucket stored directly on the floor. CDI-PIC remade sanitizer bucket and placed off of the floor, on the bottom shelf of prep table.

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 in-use knife stored between two prep units. CDI-Upon request, employee moved knife to be W/R/S. 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 ice cream scoop stored in water of 115F. EHS discussed alternative utensil storage methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed extensive wet stacking of plastic and stainless steel food storage containers. EHS demonstrated alternative means of storage to facilitate air drying.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failed to demonstrate active managerial control of cold holding, cooling, employee beverages use, proper handwashing and proper cleaning and sanitization of utensils. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 multiple employee beverages stored on food preparation surfaces. CDI 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 immediately recontaminate hands on hand sink handles post hand wash. 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 .

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 pic slightly bare hand multiple foods that are ready to eat foods. CDI coached 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple drains covers in hand sink at scullery. CDI removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed par cooked pork stored over cooked beets. CDI reorganized 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 utensils and slicers stored as clean with slight food residue still on them. CDI removed to reclean For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed pork ribs cooked to 110 f ( as per PIC Head Chef) FACILITY IS PAR COOKING WITHOUT PRIOR APPROVAL OF NON - CONTINOUS COOKING APPLICATION. Vr

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed cooked cherry tomatoes in oil at 105 f. CDI placed on temp tphc 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 multiple tcs foods observed out of temperature in multiple cold hold units on the line. CDI tphc 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed no tcs foods with date marks in tops of prep units. Vr 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 no asterisk on reminder and no footnote.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf observed facility has not obtained state variance or local health department approval for ROP or Cook Chill. CDI food discarded

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 multiple poor cooling methods. EHS intervened to save product. Including cooling at room temperature. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf observed facility has no max temperature taking thermometer. Vr

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple soiled wiping clothes on food prep surfaces.

3-302.15 Wash fruits and vegetables prior to use. Observed limes and avocados stored on cook line with stickers still present