EGGSPECTATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shrimp stored behind RTE crab meat in grill lowboy drawers. EHS stated due to shrimp being raw, it shall be stored in front of RTE foods in cold holding drawers to prevent contamination during service. CDI - PIC re-arranged storage order. REPEAT. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed diced ham in WIC actively cooling. PIC stated ham was cut around 9-10 this morning. EHS stated this item has passed the four hour cooling parameter. EHS observed this item in deep container with tight fitting lid. CDI - PIC voluntarily discarded ham. (1.5) For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed unsalted butter and chicken sausage held below 135F. EHS observed chicken sausage in hot drawer. EHS observed unsalted butter in liquid form stored next to make unit at room temperature. EHS stated due to butter being unsalted it needs to be held hot or cold. PIC stated sausage was made 20 minutes prior to inspection and should be at 135F or higher at all times. CDI - PIC instructed food employee to reheat sausage to 165F, unsalted butter was voluntarily discarded. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed container of ranch dressing, sour cream, cream cheese, garlic/oil held above 41F. PIC unaware that garlic/oil needed to be held cold/hot. PIC stated only a small portion of cream cheese is held at room temperature next to make line for ease of access but discarded after each meal period. EHS stated that this item is TCS and should be held cold or on time. Sauce bottles in make unit were observed above 41F. EHS observed these bottles filled and placed in top area of make unit, EHS recommended to move bottles to an area with more air flow. CDI - PIC voluntarily discarded items. REPEAT. (3) ***EHS will implement risk control plan for cold holding. Facility has been at full point reduction for this item in the previous 4 inspections. EHS will return tomorrow to discuss risk control plan with general manager. EHS stated due to facility improvement the risk control plan can be shortened if improvement continues to be observed. 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 EHS observed hollandaise sauce, French toast batter, and pancake batter held on time without proper time stamp. PIC discussed issue with food employee who stated items were placed on time at 11am. CDI - PIC voluntarily discarded items and placed new items with new time stamps on line. REPEAT. (1.5)

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf EHS observed consumer advisory with only a reminder attached to a footnote. EHS stated a disclosure must be added to the footnote for full compliance. EHS will return in 10 days to ensure compliance. 10-day VR required. (0.5)

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 EHS observed diced ham actively cooling in WIC in deep plastic container with tight fitting lid. After discussion, EHS determined ham had missed the four hour cooling window. EHS advised item shall be cooled without lid and thinned out to promote proper cooling rates. CDI - PIC voluntarily discarded ham. (0) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed sanitizer holding in use wiping cloths at 0ppm. CDI - PIC re-made sanitizer at correct concentration. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stored as clean stacked on each other still wet. EHS advised to stagger dishes to allow for adequate air drying prior to stacking for storage. (0)

4-502.11(A) Maintain utensils in good repair. EHS observed in use spatula with melted handle. EHS stated the handle is no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatula. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed cutting board with heavy burn indentions on cutting surface. CDI - PIC voluntarily discarded items. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed handsink behind bar (serving coffee) with items stored inside. -CDI- PIC removed items to make handsink accessible. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink behind bar (serving coffee). -CDI- PIC provided paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P -Observed tomato stored in prep unit with visible blue/white growth. -CDI- PIC voluntarily discarded the tomato.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken and raw lamb stored above shrimp and cooked crab meat in the tall reach-in cooler. -CDI- Storage order was corrected. 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 cooked mushrooms, raw shrimp, and cooked crab meat above 41F in tall reach-in cooler. All other TCS food in tall RIC was at or below 41F. PIC stated the mushrooms, shrimp, and crab meat were originally stored in the under-grill cold drawers this morning, yet the cold drawers have not been cold holding properly recently, so the food was moved to the tall RIC after realizing the cooler was malfunctioning again. PIC stated the cold drawers underneath flat top grill have not been cold holding below 41F recently, and they are waiting on cooler parts for repair. -Do not store TCS foods in the under-grill drawers until the cooler is fully repaired and properly maintaining food at or below 41F. -PIC stated the food was moved to the tall RIC less than one hour ago, therefore PIC placed mushrooms, crab meat, and shrimp on ice in tall RIC for rapid cooling. By end of inspection, EHS observed shrimp, mushrooms, and crab meat cooling at sufficient rates to reach 41F. -Contact EHS when cooler is repaired- 3 day verification visit required- 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 .

3-501.18 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 sliced ham (6/7) and cooked carrots (6/7) held past their 7-day timeframe. -CDI- PIC voluntarily discarded the carrots. PIC stated the date mark on the ham was incorrect and it was actually prepared yesterday, 6/16. PIC corrected date mark. 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 .

3-501.19(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 pork sausage, held on 4-hour TPHC, missing a time stamp for when it was removed from temperature control. -CDI- PIC verified when sausages were originally placed on TPHC (cooking completion) and properly added time stamp.

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 salmon thawing within the ROP bag environment. -CDI- PIC cut hole in ROP bag of salmon.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bags stored among bags of onions. -CDI- PIC relocated onion bags.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed facility without proper procedure for responding to vomit or diarrheal event. (0) For more information 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 EHS observed garlic/oil mixture, pico, sour cream, ranch, sliced ham, cheese curds above 41F. PIC stated pico, sliced ham, and cheese curds were portioned this morning and taken from WIC. EHS verified items in WIC under 41F. PIC stated food employee could have left items out of refrigeration for too long prior to placing in make unit. PIC unaware garlic/oil mixture needed to be under temperature control and will place item on TPHC moving forward. PIC stated were removed from WIC this morning to be placed in make units. EHS observed ranch and sour cream in tall squeeze bottles placed in make unit. Bottles were taller than fill line. EHS advised to move bottled sauces to reach in cooler for storage during service or use TPHC. CDI - PIC removed all items and placed in ice baths to quickly cool. EHS verified items cooled at appropriate rates prior to end of inspection. REPEAT. (3) 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 .

3-603.11 (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 EHS observed consumer advisory missing disclosure stating items may be served raw or undercooked. EHS also observed numerous items with asterisks that facility does not serve undercooked. EHS advised to remove these asterisks as it can be confusing to the consumer. 10-day VR required. (0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth being stored on prep table during inspection. EHS advised wet wiping cloths shall remain in sanitizer when not in use. CDI - PIC removed wiping cloth from service. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed all but one cutting board in facility accumulating large amount of gashes, creating surfaces that can no longer be effectively cleaned. CDI - PIC voluntarily discarded. (0.5)

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 EHS observed facility with high temperature disk but batteries were dead during inspection. EHS will return when batteries have been obtained. 10-day VR. (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. EHS observed one missing ceiling tile above back grill area. Replace. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to provide no written agreement or training for employee health. EHS did observe posters in kitchen in regards to illnesses/symptoms. PIC was able to correctly name symptoms, illnesses, and when employees can return to work. CDI - EHS provided PIC with written agreement to discuss with employees and have signed. PIC will update EHS if employee health training is found in the training packet. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of egg whites stored above RTE foods in WIC. CDI - Egg whites were moved to bottom shelf. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed cooked onions, tomato sauce, and shrimp and grit sauce above 41F. These items were cooked this morning around 9:30 and the temperature was observed outside of cooling parameters (see temp chart). 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 ricotta cheese pancake batter, chimi churri, slaw mix, roasted corn, pico, buttermilk ranch, and French toast batter (raw eggs) above 41F. These items were prepared either from cold ingredients or at room temperature around 8-9am and failed to cool within 4 hours. CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety 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 . (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC located downstairs holding an ambient temperature of 48F. EHS observed temperatures of TCS items within WIC above 41F (see temperature chart). Items observed above 41F were raw chicken, steak, roast beef chubs, fresh mozzarella, feta cheese, and heavy cream. CDI - PIC voluntarily discarded items. REPEAT. (3) 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 numerous items cooling in WIC from morning preparation above 41F and beyond cooling parameters. Items such as shrimp and grits sauce were stored with the lid on. CDI - PIC voluntarily discarded items that missed cooling parameters and vented ones still cooling. (0) 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. Pf EHS observed ROP fish delivered to facility frozen thawing without a slit or opening to allow for air to enter packaging. CDI - PIC cut slits in salmon to properly cool. (0.5)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed single service bowl stored in egg whites. Bowl is used to scoop egg whites from container to be cooked. CDI - PIC voluntarily discarded container. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes and cleaning supplies blocking access to hand sink in back near ware-washing. CDI- PIC removes obstruction. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers stored as clean with sticker or food debris. CDI- Dishes returned to warehouse-washing for wash, rinse, sanitize. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods (raw meat, dairy) in back of two-compartment walk in cooler and TCS sauces in fliptop 3 above 41F. CDI- Staff verifies temps in WIC were at 41F and below at 7am. PIC moves TCS foods to walk in space maintaining food at 41F and below, and calls for repair technician, who arrives and begins work during inspection. Pesto sauce and garlic aioli voluntarily discarded. PIC places new TCS dressings on TPHC and adds items to written procedures. (-1.5)

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 sliced spinach in bar area lowboy with incorrect date mark (03/04). CDI- PIC dates spinach accurately. (-0)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in cold drawer below serving line flip tops with stickers still present. CDI- Avocados returned to vegetable prep sink for proper washing. (-0.5)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service container without handle inside pooled egg whites in lowboy. CDI- PIC removes container and replaces with clean ladle. (-0.5)

10 DAY VR. 4-501.11 Maintain equipment in good repair. Observed second area inside main WIC with ambient temperature of 50F and leak at water filers above large ice machine. PIC states a part has been ordered for ice machine leak and repairs are imminent. Repair technician for WIC called for during inspection. EHS will make a return visit within 10 days to determine status of equipment and verify proper cold holding. No contamination to food or ice was observed via leak. (-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 dirt and debris on floor inside garage WIC 1. Increased cleaning frequency is recommended. (-0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed two food handlers donning a change of gloves without prior hand wash. CDI- EHS advises PIC to reaffirm proper hand washing with staff at next meeting. Food handlers wash hands. (-2)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic pitcher inside back hand sink basin. CDI- Item removed from hand sink and basin sanitized. REPEAT. (-1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon filets behind RTE foods in cold drawer. CDI- PIC moves raw salmon to front of cold drawer. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS dressings and sauces in plastic bottles above 41F in both fliptops. CDI- Sauces voluntarily disposed of. EHS advises PIC to utilize half filled containers or TPHC for bottles dressings. (-1.5)

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon served raw. 10 day VR required. (-0)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water inside sanitize basin of 3 comp sink. CDI- sink drained and refilled with clean water and quat. (-0)

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 accumulated food debris on top of hot water dish machine. Increased cleaning frequency is recommended. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed lettuce inside basin of hand sink beside front fliptop. CDI- lettuce removed from hand sink. See comment. (-0) 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at hand sink 1. CDI- PIC restocks had sink with soap. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous plastic containers stored as clean with sticker reside and utensils with food debris. CDI- PIC removed containers and utensils for re-cleaning. (-1.5)

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 TCS items without date mark in RIC. CDI- PIC and food handlers affix date marks to all items requiring. EHS advises the PIC to reaffirm date mark procedures with staff. (-0) 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(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 items on time in steamwell labeled for 5 hours, and unsalted butter on prep top not labeled for time, or present on the written procedures. CDI- PIC adds unsalted butter portions to TPHC list, and labels items for 4 hour hold time. (-1.5)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep counter direct beside food prep equipment. CDI- PIC removes from food prep area. (-0)

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 spices beside flattop. CDI- Food employee labels spices. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp stored inside undrained ice at cold drawer. CDI- PIC removes shrimp from ice. Unit is holding other TCS foods at 41F and lower; PIC will attempt storage of shrimp without ice and monitor as needed. (-0)

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 scoops inside water at 83F. EHS advised PIC to store scoops in water at 135F or above, CDI- PIC removes scoops from water and moves to ware-washing. (-.05)

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 in non-food contact portion of far left cold-drawer. Increased cleaning frequency is recommended. (-0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed substantial waste on dumpster pad surrounding receptacle. EHS notes dumpster is shared by other establishments; additional space for trash may be required if compliance at shared dumpster cannot be achieved. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of almond milk in ice bath at prep top temping 60F. CDI- PIC moves almond milk to RIC for rapid cooling, and will not store on prep top in future. (-0) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on clean dish rack. (-.5)

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 EHS observed no asterisked on foods that are undercooked on menu. CDI PIC added asterisked to all undercooked items on all menus. -.5 points

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. EHS observed no labels on containers of seasonings and spices on near grill area. CDI PIC labeled all containers. -0 points