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-REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on multiple metal containers stacked as clean. CDI - PIC moved items back to dish area to have residue removed and containers 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal containers wet-stacked. Allow containers to completely air dry before stacking.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with sticker residue, stacked so that sticker residue was touching inside, food contact surface of next container. CDI Items moved back to dish area for wash 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed splatter on top surface of inside of microwave. Clean with more frequency

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 several TCS items being held past 7 day expiration date: Soup 2/3, roasted red peppers 1/23, pork belly 2/4, Mac and cheese 2/3, chicken 2/5. CDI PIC voluntarily discarded. EHS and PIC discussed freezing 1/2 of quantity to stop time. Discussed possibility of RCP if repeat is observed next inspection. PIC will send date marking reports each day for 2 weeks. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers stacked clean with sticker residue, stacked so that sticker residue was touching inside, food contact surface of next container. CDI Items moved back to dish area for wash For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 multiple TCS items held in use past 7 days expiration: house made pimento with jar pimentos and cream cheese 9/27, bisque 10/11, Mac and cheese, /10/15, salami 10/16, chicken 10/15, artichoke hearts 10/15. CDI All items voluntarily discarded, PIC will send daily date check sheets for 2 weeks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 unfinished wood board stored over 3 comp. Remove or paint. 4-501.11 Maintain equipment in good repair. Handle missing on hand sink.

2-103.11(F) PIC shall ensure rules in the code for food safety and handling are met. -Pf F) EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during non-operating hours are from APPROVED sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unADULTERATED, and accurately presented;Pf Observed delivery of shredded cheese, burrata, and ricotta cheese that was sitting out on the floor and temping around 50F. Front of house manager stated they get key drop offs in the middle of the day and food placed in refrigeration when kitchen employee arrives for their shift. CDI food employee arrived and started placing items in refrigeration to bring down temperature. Suggest having refrigerated items placed in reach in by vendor or by employee to maintain temperatures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 arugula, spring mix, roasted red pepper, shrimp, meatballs, diced chicken, milk, pico, and pork belly not dated. CDI items from last night dated and remaining items discarded. Repeat. 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 lobster (6/13), pork belly (6/13), sliced mozzarella (6/18), sliced piccante (6/17), shredded mozzarella (6/18), chick peas (6/12), pimento cheese (6/17), hummus (6/11), and artichokes (6/11) held past 7 days. CDI items 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open and no air curtain or screen to prevent entry of pests or contaminants.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified Food Protection Manager (CFPM) on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine with black and orange build-up in interior. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine not sanitizing during cycle. Facility will use 3 compartment sink for sanitizing until tech arrives. Call made to tech. Verification visit by Friday 2/7. 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

3-501.18 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: Slaw dated 1/23, artichokes dated 1/25. CDI- discarded. . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Opened bag of mozzarella not date marked. Meatballs not date marked CDI- PIC knew Mozz was opened Sunday 2/2 and meatballs cooked 2/2. Food 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: spray bottle with unidentified pinkish liquid. CDI- discarded.

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. Scoops, cutting utensils, stored in sanitizer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Dehydrator bears label “ For Household Use Only”. Remove from facility.

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair on prep unit 2.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over ready to eat foods . CDI reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser missing at hand wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made garlic oil sitting on counter with no temperature control . CDI PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed Caesar dressing made with raw egg on menu without reminder linking to consumer advisory. Verification required.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lobster bisque and lobster meat thawing on counter. CDI moved to thaw under running water.