STELLA NOVA BAR

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no Person in Charge on site at beginning of inspection. CDI - PIC arrived during inspection. 1 pt.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened container of anchiote paste being stored at ambient temperature despite container stating it must be refrigerated after opening. CDI - Container discarded. 0 pts. 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 a vast majority of foods in establishment void of date label identifying the date which it was opened or prepared. PIC stated all items are prepared on Tuesdays and discarded on Sundays. Employees stated all items had been opened or prepared within the last 24 hours. CDI - All items allowed to be date marked. REHS informed PIC that this practice may not be allowed in the future. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed various hotel pans being stored as clean while wet stacked during inspection. Ensure all equipment and utensils are properly air dried before being stacked. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed quail eggs with fuzzy dark build up. CDI: Items were voluntarily discarded.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw quail eggs being stored above whipped cream and ginger in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw steak, wipe gloves on cloth then proceed to handle utensils and bulk food items. CDI: employee changed gloves and washed hands.

REPEAT 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 raw beef thawing at room temperature. CDI: Item was submerged in water and placed under running water.

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 plastic containers being stored in bulk containers of rice. Observed spoon with handle down in bulk spices

REPEAT 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

REPEAT 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

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 sides and bottom of reach in coolers and shelving with build up of debris. Clean as needed.

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 mussel tags from September without last sale date recorded. CDI: PIC stated they have switched to frozen cooked mussels permanently.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp over spaghetti squash and raw salmon over buns inside prep units. CDI: Storage order was rearranged. 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 salmon and raw duck thawing inside prep sink while employee was cutting raw beef on drain board of prep sink. CDI: Salmon and duck were moved to refrigeration. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee changed gloves and washed hands.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed par cooked duck inside prep unit. PIC was unable to provide continuous cooking procedures. CDI: Duck was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed mushroom sauce and fish sauce above 41F. Items were sitting at room temperature. CDI: Items were moved to walk in cooler to cool. All other cold holding was correct. 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 .

REPEAT 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 house made fish stock with a prep date of 10/13, pasta 10/14 and blanched broccolini without a date. CDI: Fish stock and pasta were voluntarily discarded, date was placed on broccolini. 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 .

3-501.15 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 blanched cauliflower cooling at a rate of 0.05F/min on sheet pan at room temperature. CDI: Cauliflower was moved to walk in cooler. 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 .

REPEAT 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 salmon and duck thawing in prep sink with not submerged or with running water. CDI: Items were moved to refrigeration.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed plastic bag tied around mop sink faucet. Observed spray arm at dish machine heavily leaking.

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 build up on ceiling vents. Clean as needed.

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee recontaminate their hands by turning the faucet off with bare hands. CDI - Employee was educated and rewashed their hands. Improvements in handwashing have been made from previous inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a container of raw garlic with visible microbial growth. CDI - Items was voluntarily discarded.

REPEAT 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 pesto, sofrito and brussels sprouts past the 7-day date mark. Observed two containers of soup and an open bag of soft bacon without date labels. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three spray bottles of chemical without labels. Observed burn cream and chafing dishes stored above spices. CDI - Spray bottles were labeled and chemicals were moved to a lower shelf.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen octopus thawing in a container of still water. CDI - Cold, running water was added to the octopus.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in corner areas of the kitchen.

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 cups for scooping inside of rice and flour containers.

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

4-501.11 Maintain equipment in good repair. Observed torn reach-in freezer gaskets.

5-205.15 Maintain a plumbing system in good repair. Observed plastic wrapped around the mop sink faucet due to a leak.

REPEAT 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 an employee drink cup stored on a shelf above food products.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P Observed an employee switch from dirty to clean dishes without washing hands at the dish pit. Observed an employee handle dirty dishes and then move to wash raw muscles without washing hands. Observed an employee handle raw chicken and then change gloves without washing hands. Employee then moved to handle ready-to-eat foods. CDI - All employees were stopped and educated on times when hand washing is required. Employees washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a spatula inside of one hand sink. Observed an employee filling up a utensil container with water from a hand sink. CDI - Employees were educated on proper use of a hand sink. Spatula was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw quail eggs stored above ready-to-eat foods in the walk-in cooler. Observed open packages of chicken stored above ready-to-eat foods in the small reach-in freezer. CDI - All items were moved to the correct storage order.

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 house-made chicken stock reheated and placed into the steam well for hot holding at 120 degrees. CDI - Item was voluntarily discarded due to it being older than 7 days.

REPEAT 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 slaw, sundried tomatoes, thick bacon, pico de gallo, and several soft cheeses missing date marks in the walk-in cooler. Observed chicken stock and fish stock past their 7-day date marks in the walk-in cooler. CDI - All items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote. (*) Observed missing asterisks for lamb, steak bites and “add salmon.”

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed employees fill labeled “sanitizer” buckets with detergent and water. CDI - Owner instructed employees to refill buckets with sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large presence of fruit flies in the kitchen.

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. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed muscles inside of a bin of undrained ice water. No active washing was being conducted. Observed a box of potatoes on the floor of the walk-in cooler.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food while wearing bracelets. Observed one employee cleaning dishes with no hair restraint.

4-904.11(B) Single service items shall be presented so that only the handles are touched by employees. Observed tasting spoons stored with handles in different directions. Contamination could occur while touching the ends of the spoons.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” pressure cooker for octopus.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors and grease bin lid.

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 drinks stored on prep surfaces and shelves above food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels at two separate hand sinks. Observed vegetable food debris inside of one hand sink. CDI - Paper towels were provided.

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. Observed live muscles stored in a separate container without its tag. Observed take out of chronological order and with some missing dates. -Pf CDI - Tag was placed with muscles and tags were sorted to be in chronological order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

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. Observed cauliflower cooling 0 degrees over 20 minutes. CDI - Items were brought to the walk-in cooler.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Aioli Sauce, heat treated pickles, and mushroom sauce stored on the counter above 41 degrees. CDI - Items were voluntarily discarded and will now be kept in a cooler. Improvements made from previous inspection.

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 chicken stock in the walk-in cooler with an expired date mark. CDI - Items was voluntarily 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 Observed meatballs in the walk-in cooler with no date mark. CDI - Item was date marked for when they were prepared on 9/24/24. Improvements made from previous inspection.

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 cauliflower cooling in the prep cooler above the fill line. Prep coolers are not designed to cool. CDI - Items was moved to the walk-in cooler. Observed squash cooling on a sheet pan in ambient air at 100 degrees. CDI - Items was brought to the walk-in cooler.

REPEAT 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 two bottles for oil with no labels. Improvements made from previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on prep counters. Improvements made from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in the prep cooler with stickers still attached.

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 utensils next to the grill stored in 87 degree water.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gaskets on multiple prep coolers. (Transitional Permit Condition)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed missing back-flow prevention device on the mop sink. (Transitional Permit Condition)

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 an employee touch cooked tomatoes and garlic with bare hands to check temperature. CDI - EHS educated him on the risks of bare hand contact and the area that was touched was discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a shelf that had been removed from the wall blocking the back kitchen hand sink. CDI - Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler number three not properly working and holding food around room temperature. All TCS items were discarded. Cooler will not be used until it is repaired. 3-day verification required.

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 house made pickles from hot brine date marked for 4/17/24. CDI - Item was 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 Observed foods in the Garde Mange prep top with no date marks. CDI - Employee labeled during inspection.

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 tuna steaks in the walk-in cooler in intact ROP packages.

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 containers for flour, sugar and other substances with no labels. CDI - Manager labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken stored on the floor of the walk-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with no hair restraints and one with a bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep counters.

4-501.11 Maintain equipment in good repair. Observed Prep Cooler #3 not working properly. Observed torn gaskets on the Garde Mange cooler, cooler #9. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several small cutting boards, the Garde Mange cutting board and Prep Cooler number 6 cutting board with deep cuts and stains. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed melted spatula handles. CDI - Manager discarded during inspection. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” blender.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.