CHAPTER SIX

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Some rotted tomatoes on speed rack stored with non-adulterated tomatoes. *CDI - PIC voluntarily discarded adulterated tomatoes.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf- *Observed - Establishment not in possession of parasite destruction letter for RTE Hamachi Fish served raw. *CDI - PIC called supplier requesting a copy of the parasite destruction letter. PIC printed copy of letter once received and placed it into file.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine Chlorine Sanitizer unable to dispense Sanitizer at proper concentration. *CDI - PIC contacted ECOLAB who arrived onsite to repair unit while EHS was onsite. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored in red sanitizer bucket below proper concentration. *CDI - PIC emptied container and trained staff to soak wiping cloth in sanitizer before placing it into sanitizer bucket to ensure it maintains proper concentration.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets throughout multiple cold holding units tearing and in need of replacement.

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 two pans of bolognese sauce (house-made w/TCS) dated with a prep date of 1/22, stored inside the lowboy of make table 5. PIC stated this was the correct date of prep. CDI: PIC voluntarily discarded both pans of bolognese since they had surpassed the 7-day window. All other TCS food items observed at the facility were within the 7-day window of prep. 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 .

3-501.13 (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 pan of ROP'd raw tuna saku blocks that were temping past the frozen stage with no slits in the ROP'd packaging. CDI: PIC had food employee create slits to introduce oxygen in the ROP's environment.

4-501.11 Maintain equipment in good repair. Observed hot water faucet missing from the hot water fixtures at the 3-compartment sink. PIC stated they have ordered a new hot water knob to have it replaced.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cambro full of washed and RTE monte carlo lettuce stored below multiple cases of unwashed produce, inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items cold holding inside make table units above 41F (see temp chart). PIC stated that these items were recently stocked and EHS observed temperatures had dropped since first observation to the second. CDI: Food items that had not yet reached 41F or below were moved into the WIC to rapidly cool down, as make tables are not built to cool down food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 deli containers of house-made sauces with TCS ingredients (caesar dressing, aleppo oil) missing time stamp to indicate the start time at the mezze station. EHS observed all other stations had time stamps for the TCS food items held on TPHC. CDI: PIC had food employee create time stamp as EHS confirmed food items had not been out at room temp for over 4 hours.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips to measure concentration level of chemical dish machine. EHS used personal chlorine test strips to ensure machine was properly working, and confirmed that it was reading above 50ppm chlorine. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink behind bar where non alcoholic drinks and ice are dispensed. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at FOH/front line handsink. -CDI- EHS provided PIC with handwashing sign. **REPEAT** -1-

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 housemade chicken stock reheated to 129F and housemade lobster stock reheated to 115F. Both items contain drippings from prior cooked meats and heat treated vegetables. -CDI- Food employee reheated items to 197F and 180F, respectively. -1.5-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for housemade TCS sauces held on the line. -CDI- EHS provided PIC with copy and PIC filled it out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 toxic spray bottles with no labels. -CDI- PIC properly labeled items. -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 tomato sauce prepared from can cooling in prep unit in plastic container with a lid from prior day that did not meet cooling parameters. Observed fries cooling at a low rate in WIC, fries were found stacked on top of each other with minimal air flow. CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items from prior day and unstacked fries to facilitate rapid cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in employee restroom. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wiping cloth bucket at 0 and 2 buckets at 50ppm quaternary sanitizer concentration. -CDI- PIC replenished supply to 200ppm. -0-

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 tongs stored on handle of stove. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5- **OVERALL IMPROVEMENT NOTED WITH WET STACKING** -0.5-

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 dish machine with heavy dust/debris buildup in need of cleaning. Observed ice machine vents with heavy dust buildup in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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 dust buildup on ceilings and vent covers throughout, especially vent covers in dish machine area. Increased and more thorough cleaning frequency recommended. -0-

6-301.14 Post a handwash sign at each handsink. Observed 2 handsinks missing handwashing signs. -CDI- EHS provided signage. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 chorizo in prep unit date marked 2/14 (discard 2/20). Observed octopus and nduja in prep units and milk and almond milk in lowboy @ FOH with no date marks. Observed 2 containers of chorizo and 2 containers of housemade Caesar dressing (contains cooked garlic and other TCS ingredients) in WIC date marked 2/14 (discard 2/20). -CDI- PIC date marked items without dates and voluntarily discarded items past date. -1.5- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- PIC unstacked items and allowed them to air dry. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on clean dish rack over clean dishes in dishpit area. -CDI- PIC voluntarily discarded items. **REPEAT** -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can stored in front of handwashing sink at FOH. -CDI- PIC relocated items. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed tuna tartare stored over RTE cucumbers in prep unit. Observed raw shelled eggs stored over tomatoes in WIC. Observed raw fish stored over RTE items in prep unit. Observed raw tuna stored over pastries in prep unit. Observed raw tuna tartare stored over gazpacho in prep unit. Observed raw steak and raw chicken stored over broccoli in prep unit. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw shrimp stored in front of raw lamb in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed broccoli stored over RTE produce in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F in prep units and WIC. Refer to temperature chart. Observed many items holding temperature at bottom portion of containers, but not top portion. As well as at bottom portion of units, many items were at 41F or below. Observed lids of most prep units open. Per PIC, a lot of prep was being done today. -CDI- PIC placed items in WIC to cool back down. EHS educated PIC on keeping lids closed and placing items in WIC to cool back down after preparation before placing them into prep unit. -1.5- 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written TPHC procedures. -CDI- EHS provided TPHC with written procedures. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 items cooling in WIC stacked on top of each other/filled to the top. Observed full containers of stock cooling. Observed items cooling at a low rate. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items/ separated items into smaller containers to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 3-comp sink at 106F during manual warewashing. -CDI- Food employee corrected temperature to above 110F. -0-

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink not functioning. Per PIC, work order has been placed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags stored on shelf over clean dishes at dish pit area. Observed employee drinks stored on prep tables with no lids or straws. -CDI- EHS educated food employees on proper storage of items and items were relocated. -0-

2-301.14 (B) Wash hands after using the toilet room. -P-/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 return from toilet room after washing hands. After EHS intervention, food employee washed hands for less than 20 seconds and did not use a barrier to turn off the faucet. -CDI- EHS educated PIC on when to wash and proper handwashing procedure and PIC instructed food employee and food employee properly washed hands. -0- 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 .

3-203.12 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, especially tags from April. -CDI- PIC corrected storage order. -0-

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 raw hanger steak prepared yesterday at 42-49F at Plancha station. Observed tomatoes prepared yesterday in WIC above at 43F in WIC. -CDI- PIC voluntarily discarded. -1.5- 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 .

3-501.15 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 tomatoes and hanger steak prepared yesterday above 41F. Tomatoes were found in plastic container with lid, stacked tightly in container and steak was in plastic containers inside of prep unit with protective coverings. CDI- EHS educated PIC on proper cooling methods and PIC properly discarded items. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0.5-

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 missing ceiling tile above handwashing sink near 3-compartment sink. Replace. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house cooked oil and garlic mixture at room temperature. PIC was unaware that this was a TCS food product. CDI - Item was discarded and will now be kept in the cooler.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Observed scented bleach with fabric softener being used to clean cutting boards. CDI - Item was discarded and regular bleach will now be used.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three bins of unidentifiable products with no labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees in the kitchen with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths on prep counters throughout the kitchen. No escalation in points due to improvement. Repeat.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in the employee bathroom.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed dish washer change gloves after handling soiled dishes/equipment, employee did not wash hands in between. CDI - PIC educated and employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee using water from hand sink for other purposes than hand washing. CDI - Employee was educated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 hand sink with no paper towel. CDI - Paper towel was added.

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 chorizo stored above RTE short rib. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS items held inside prep unit above 41F. CDI - Items voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wiping cloths stored on prep unit and no in sanitizer between uses. CDI - Wiping cloths were moved to Sanitizer buckets.

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