TAP & VINE QUAIL HOLLOW

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 staff food and drinks stored above food. Store separately and below restaurant food, clean dishes, and single service

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Facility was not actively using 3-comp sink at time of inspection. Facility to utilize dish machine or chlorine bleach in three compartment sink until repair. Maintenance contacted during inspection. Repeat-no escalation of points due to not being in use at time of inspection. VR required. 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

3-501.17 (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 that TCS food is prepared and frozen. Items did not carry both the original cook date and the thaw date to track the proper discard date. CDI-dates added where needed For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed buttermilk held on time per PIC. No written procedure or time stamp. To hold TCS food on TPHC the form must be filled and and procedures followed or hold food on temp control. Verification Required. Emailed TPHC form TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed consumer advisory incorrect for salmon or special menus. One bar menu missing both disclosure and reminder. Verification Required

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squirt bottle of water not labeled. Label all containers

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat-Observed wiping cloths being stored in sanitizer of 0ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer while not in use.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice buckets stored inverted on top of ice machine. Top of ice machine dirty. Observed pizza spatula stored on door handle in contact with swinging door into kitchen. CDI-All relocated to the dish machine

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. Observed steak knives stored inverted a dirty container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. Keep closed 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease container with grease spilled on outside. Keep grease cleaned up

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC unable to provide accurate information regarding employee health policy. PIC unable to provide proof of employee training. CDI - REHS coached PIC and provided updated employee health policy. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC handle raw chicken, doff gloves, and go to don new gloves to work with RTE foods without washing hands. CDI - REHS intervened. PIC properly washed 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. Observed handsink on main line blocked by trashcan during inspection. CDI - Trashcan removed. Repeat. 2 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Facility to utilize dish machine or chlorine bleach in three compartment sink until repair. Maintenance contacted during inspection. 72 hour VR required. 1.5 pts. 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

3-501.15 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 prepped eggrolls cooling in fry prep during inspection. Eggrolls were not cooling hastily. CDI - Eggrolls moved to WIC. Cooling hastened. See temperature chart. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various containers of ingredients all throughout kitchen not baring labels identifying their contents. Ensure all working containers are labeled to easily indicate what they are storing. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer of 0ppm quat during inspection. Ensure wiping cloths are stored in properly concentrated sanitizer while not in use. 0.5 pts.

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 on bottom of lowboy freezer and on dry storage shelving during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan at back handsink during inspection. Acquisition necessary. 0 pts.

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. 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 low grout lines and cracked floor tiles throughout kitchen. Repair or replacement necessary. Observed heavy dust build up on vent in prep area, and food debris on walls in prep area and main line. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed front handsink blocked by trash can at beginning of inspection. Observed cardboard being stored in back handsink. Observed no handwashing signs at any handsinks in kitchen area. CDI - Trashcan moved. Cardboard removed. Handwashing signs provided. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade on deli slicer heavily soiled with food debris during inspection. Slicer had not been used day of inspection. CDI - Deli slicer broken down and placed into dish pit area. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple bottles of bleach being stored next to and above clean equipment and service utensils during inspection. CDI - PIC moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed cutting boards with deep grooves and heavy damage on cutting surface. Observed multiple damaged spatulas and broken sifter being stored as clean in dish pit area. Repair or replacement necessary. 0.5 pts.

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 ROP fish that had been thawed in its sealed packaging. -CDI- PIC voluntarily discarded the ROP fish. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. Repeat*** (0.5 pts)

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 several gaskets with black build up and residue throughout the establishment. increase cleaning frequency of the gaskets. REPEAT*** (1 pt)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed large amounts of chipped paint on the wall next to the ice machine. Repair the damaged paint. REPEAT*** (0.5 pts) 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 2 damaged floor tiles by the dish machine. Repair/replace the damaged tiles.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed tomato paste with fuzzy white build up in the prep unit across from the oven. -CDI- PIC voluntarily discarded the item (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on a few metal containers being stacked inside one another while being stored as clean. -CDI- the necessary dishes were put in the dish pit to be rewashed and sanitized. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the flip top units that were not date marked correctly. -CDI- PIC date marked the necessary items correctly 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 multiple items throughout the kitchen area that had exceeded the date mark that the container was marked with. -CDI- PIC voluntarily discarded the necessary items. REPEAT*** (3 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 metal containers being wet stacked together while being stored as clean. -CDI- The containers were placed in the dish pit to be rewashed and sanitized. Due to severity, no points taken. (0 pts)

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 buildup on several gaskets throughout the facility as well as food debris buildup on up on the wire racks in the WIC. Increased cleaning frequency. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed large amounts of chipping paint on the wall next to the ice machine. Repair the damaged paint. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of mashed potatoes being held at 47F in prep reach in cooler. PIC stated mashed potatoes had been out of cooler while portioning from container in WIC 30 minutes prior. CDI: PIC placed mashed potatoes in RIF to rapidly cool. REPEAT. Points not escalated due to improvement in cold holding since 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: 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 . Observed containers of penne pasta and spaghetti being held in prep reach in cooler, a container of bruschetta being held in a prep flip top cooler and a container of prime rib being held in grill drawer cooler all missing date marks. CDI: PIC date marked pasta’s and bruschetta which were all prepared yesterday and prime rib that was prepared this morning. 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 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 a container of gnocchi being held in prep reach in cooler date marked 10/2, 3 days past its expiration. CDI: PIC discarded gnocchi. REPEAT.

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: www.mecknc.gov/foodsafety Observed staff holding buttermilk on TPHC on prep counter with no written procedures for TPHC available. CDI: EHS provided a copy of procedures which were completed onsite.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling food at cook line without a head covering. Use head coverings to restrain hair from contacting exposed food, equipment and utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee umbrella being stored on speed rack below sheet trays. CDI: PIC removed umbrella.

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 wash hands and immediately recontaminate them on the handles. CDI hands rewashed. -2 Points 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw steak, buttermilk, and noodles in lowboy that was prepped today at 48F. PIC states that employees have frequently opened and closed lowboy. CDI PIC placed steak and noodles in WIC to cool quickly to 41F. Points weren't escalated do to improvement. Repeat -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 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 EHS observed expired pesto and deli meat in flip top cooler with a date of 4/28/2024. CDI PIC voluntarily discarded. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on chz in flip top cooler. PIC states that chz was opened today. CDI PIC placed correct date label on chz. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed no dumpster plug on dumpster. - 0 Points

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. EHS observed broken glass and build up behind standing reach in freezer in kitchen. EHS recommends increase frequency of cleaning. - 0 Points

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on speed rack in kitchen CDI discarded

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 wash hands and immediately recontaminate them on the handles. 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 handle ready to eat foods. CDI food for test discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed main kitchen hand sink blocked. CDI unblocked

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw tuna stored over containerized house made rite foods under prep unit. 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 excessively soiled slicer not properly cleaned from last night. CDI removed to re 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods cold held above 41 f. See temp chart. CDI removed to WIC 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed multiple red sanitizer buckets stored on floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed multiple pans with carbon accumulation on food contact surfacer with some surface worn away.