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5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handwashing sink near three compartment sink. PIC stated that handwashing sink gasket needs repair and hot water has been shut off to sink. Cold water still functions. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top unit stored above the cold line and at temperatures between 45F and 49F. All other items below cold line were 41F or less. PIC has been advised to store TCS foods properly in flip top unit so cold holding temperatures can be maintained and lids can be closed. CDI - Items were placed on TPHC and will be discarded at end of dinner service. -1.5 points- 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 blue cheese dressing with a date mark of 10/1, marinara 9/17, and cooked pasta with a date mark of 10/12 in walk in cooler and reach in units. CDI - Items were discarded. 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 numerous cooked and opened items in walk in cooler, reach in cooler, and flip top unit without date marking. PIC stated that items were prepared day prior or earlier in week. CDI - Items were discarded. PIC has been advised to have more consistency with date marking of TCS foods in establishment. A date marking system has been established but needs to be consistent for all TCS foods. -REPEAT- -3 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large bin of flour or sugar without labels. -0 points-

6-202.15 Outer Openings, Protected. Observed door sweep under door in need of repair. Light can be seen under door and into rear parking lot. Observed rear door not self closing. Repair door. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine in kitchen. Store ice scoop in a manner that does not cause contamination. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment for testing quat sanitizer at three compartment sink. Establishment had two rolls of pH testing strips. A verification will be conducted by 10/30/2026 to determine if establishment is in compliance. -REPEAT- -1 point-

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 splash, debris, and residues on shelving, under prep tables, on sides of cold holding equipment, and on outer surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0 points-

6-202.14 Toilet Rooms, Enclosed. A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. Observed employee restroom without a self closing door. -0 points-

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed pressure washer stored near three compartment sink in kitchen. Store pressure washer in area that will not contaminate food or utensils. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs above washed carrots, bell peppers, and cartons of heavy cream. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 metal pan of cooked chicken things and two open cartons of heavy cream stored in flip top unit without date mark. PIC stated that all items were prepped or opened two days prior. CDI - PIC date marked items with date of preparation. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken thighs and cooked shrimp cooling at ambient temperature in kitchen. CDI - Both items were taken to walk in cooler to cool. PIC has been advised to initiate active cooling as soon as cooked TCS foods reach 135F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bags of raw shrimp thawing at room temperature on prep sink drain board. CDI - Frozen shrimp were taken to reach in freezer to remain frozen. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed opened and upright food containers stored on top of prep table. Store single use items in protective packaging until time of use. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket torn and hanging on refrigerated drawer. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips for quat sanitizer at three compartment sink. Establishment uses chlorine for sanitizing prep surfaces and quat for utensils. A verification will be conducted by 6/26/2026 to determine if establishment is in compliance. -0.5 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. Observed heavy food splash, debris, and residues on floor and walls behind fryers and under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrub brush stored in handwashing sink. CDI - Brush was removed from handwashing sink. -1 point-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed utensil stored in large bin of flour mixture with handle making contact. -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. Observed food residues and splash on wall behind three compartment sink in dish pit area. Recommend higher frequency and more thorough cleaning. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat salsa and celery in walk in cooler. Observed raw chicken stored on top of container of salad mix in reach in. Observed raw salmon stored above shredded cheese and ranch dressing in reach in 2. CDI - Storage order was corrected. Information regarding correct storage order procedures has been given to PIC. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large pan of cooked pulled chicken and large container of tomato sauce (marinara) in reach in cooler without date marking. Observed pan of cooked peppers and onions in reach in 2 without date mark. CDI - Items were discarded. 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 container of roasted garlic in walk in cooler with a date mark of 10/3. CDI - Roasted garlic was discarded. Information regarding proper date marking procedures has been given to PIC. -1.5 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in establishment. A verification will be conducted by 10/25/2025 to determine if establishment is in compliance. -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for measuring quat sanitizer concentration at three compartment sink. Quat sanitizer was measured at 200ppm using regulator's testing kit. A verification will be conducted by 10/25/2025 to determine if establishment is in compliance. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed 3 separate food employees not use barrier to turn off faucet after washing hands. CDI- EHS discussed when to wash procedures with PIC, PIC had employees rewash hands properly. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee working with raw shredded beef then begin working with RTE food. CDI- EHS notified PIC so that employee could wash hands and don new gloves before continuing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drink from soda bottle without a straw while wearing gloves. PIC had employee remove gloves, move drink to designated area, and rewash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink near pass through. CDI- PIC had paper towels placed at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4-stack of metal pans stacked and a cheese grate with food residue accumulation. CDI- PIC removed dishes to be w/r/s. *REPEAT* 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed wings being held in basket at fryer and salmon bites located on flat top grill temping below 135F. CDI- PIC voluntarily discarded 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 .

3-501.15 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 grilled diced chicken cooling in a deep plastic bin after an hour with a tight fitting lid. Item was not allowed to cool properly due to being taken out for food prep. Observed chicken wings prepped during inspection being cooled with tight fitting lids in WIC. CDI- PIC removed tight fitting lids off containers to allow for effective cooling and placed diced chicken in ice bath to increase cooling effectiveness. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of kitchen being held open during initial stages of inspection. PIC closed door. Facility does not have fan or curtain to prevent pests from entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and small flying pests throughout kitchen area.

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 employees personal food being stored on prep table with pass through. Observed employee store soda bottle on top of prep table on cookline. CDI- PIC had employee discard personal food and relocated soda bottle.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during entire inspection. PIC certification had expired. 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. Observed handwash in bar area blocked by receptacles. CDI- PIC moved trash cans. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink next to 3-comp. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at bar handwash. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 6-stack of metal pans, 2 ladles , and a tong with food and liquid debris build up. CDI- Items were removed to be w/r/s. *REPEAT* 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine behind bar used to wash glassware unable to reach proper concentration measuring in at 0ppm. CDI- PIC primed machine to filter solution before end of 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 lettuce in 2D reach-in and caramelized onions in cold drawer without date. CDI- PIC applied correct dates items were prepped. 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 . 3-501.18 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 pizza sauce stored in 2D reach-in prepped on 2/2/25. CDI- PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical being stored in 3-comp sink. CDI- PIC had item labeled and moved.

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 sliced cheese temping at 43 in flip top. Item was in-use so the employee removed item to be cooled in WIC. Employee tightly wrapped cheese. After 20 minutes sliced cheese temped at 43 in WIC. CDI- PIC had item removed from tight wrapping and moved so that item would cool more effectively. 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 .

4-202.11 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 chipped spatula being stored with clean dishes above prep sink. CDI- PIC discarded item.

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 pans holding sauce bottles in flip top unit with heavy food debris accumulation. Observed inside of prep unit with food debris accumulation. Observed shelf under prep tables with build up in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees personal speaker being stored on prep table. Observed employees jacket stored on counter next to prep sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. *Observed - No handwash sign, paper towels or soap at bar handsink. *CDI - PIC provided soap and paper towels to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - Multiple dishes and utensils with food debris build up. *CDI - Items were placed in 3 comp sink to be washed, rinsed, and sanitized. 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 . *REPEAT* 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Small dish machine behind bar used to wash glassware unable to reach proper concentration measuring in at 0ppm. PIC is contacting ECOLabs to get equipment repaired. *CDI - Establishment will use plastic cups until equipment is repaired. 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

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flies in back kitchen area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. *Observed - Flour and Sugar with plastic containers without handles used to scoop product. *CDI - PIC replaced containers with scoops that have handles.

*REPEAT* 4-903.11(A)(C) Store single-use and single-service articles 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 - Boxes of Singles service trays and cups stored directly on the floor in back storage room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. *Observed - Cutting board heavily stained with deep scoring. *CDI - PIC voluntarily discarded item.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drop sauce cups picked cups up with gloved hands and continue to work with food. Also Observed employees wash hands then used clean hands to turn of faucet’s. CDI. EHS educated PIC on when to wash hands and change gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand sink. CDI PIC cleaned sink

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 bin of shredded cheese. CDI PIC moved For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishwasher at bar used to clean glassware for the restaurant and bar not sanitizing. Facility will use deposable drinkware. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility par cooking chicken to 100F. CDI..PIC voluntarily discarded chicken

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items out of temp. Please see temp chart. Items were voluntarily discarded. Facility will voluntarily close. 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest throughout kitchen

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cups and other single use items stored on floor in dry storage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees that handle food without hair restraints. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloth on prep table. CDI..PIC moved cloths

4-501.11 Maintain equipment in good repair. Observed prep unit ambient air at 50. Observed Tall RIC rising quickly in temp when doors are open for any amount of time. Facility voluntarily closed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed dishwasher used for cleaning glassware for bar and restaurant without test strips.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water pressure on back hand sink low.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce out on countertop without temperature control and > 41F. PIC will use TPHC for lettuce going forward. CDI- information provided to assist in implementing TPHC procedures. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC did not provide food thermometer. CDI- thermometer provided later in the inspection.

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 some containers of dry foods without proper labels.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in the kitchen without wearing a hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips were water damaged. CDI- replaced test strips.