CASEY, THE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observe pipe draining water into handsink. CDI- PIC removed pipe to drain into bucket until it can be extended to proper drain.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container with onions having white buildup in walk-in. CDI- PIC voluntarily discarded items.

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 establishment fail to properly date label TCS foods being cook/prepped, frozen to be thawed and used on later date. CDI- EHS discussed, PIC adjusted date labeling during inspection. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 chicken and raw fish being thawed in water above 70F. CDI- PIC had ice added to container of water to counter higher temps.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at bathroom sinks. CDI- EHS provided health department handout.

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). SEE BELOW COMMENT. 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 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 tomato based sauce dated 2/6. PIC stated since that date item had been frozen, thawed, and was in the process of being frozen on today. EHS discussed marking dates of prep/freeze to be thawed on separate day procedures to be used to ensure foods are not held longer than 7-day parameter. Observed sour cream originally opened on 2/13, per the PIC, without date labeling. CDI- PIC had dates marked on container. Observed goat cheese in 3 separate containers outside of 7 day parameter. Original prep dates included 1/20, 1/16, and 2/5. CDI- PIC voluntarily discarded items. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. See comment below. 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. Observed establishment without consumer advisory offered for undercooked tuna and salmon. PIC stated that items are normally listed on menu card on trays being passed around by servers, not maintained on table CDI- EHS discussed with PIC, PIC stated placards will be update per each event due to their single usage. PIC will send EHS example during next event item is offered.

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 squeeze bottles throughout establishment without labeling. CDI- PIC had employees write up labels during inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on outdoor receptacles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bottle cap in sink basin. Also observed steel pad in another hand sink. CDI. Items were removed from sink basin during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling uncovered.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed clean sanitized dishes being cloth dried.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored with squeeze bottles.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up event. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 items in the WI without dates and also some were wrongly dated. CDI. PIC dated and corrected the 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple items stored directly on the floor in the WI freezer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple items from catering stored in same place as customer food. Needs to be stored separately or discarded after events.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided education and a new poster for the new one.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of liquid setting on dish machine without a label.. CDI. PIC discarded substances. Repeat

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sinks without hand waste bin. Needs to have some.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or approved alternative for hand drying at each handsink. CDI.. Paper towels were added

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris. CDI slicer was sent to be cleaned 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of liquid setting on dish machine without a label.. CDI. PIC discarded substances

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 squeeze bottle without a label

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying sanitized dishes.. CDI PIC has to stop employee’s twice 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 bins were clean utensils are stored with debris

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 single service soup cups and lids stored on floor in dry storage

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 chill blaster in need of cleaning.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand sink by blast chiller

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed slabs of beef that were transported by PIC to facility at 50F upon arrival. PIC stated items were an emergency pickup and were transported in a cooler without ice. Normally items get delivered. CDI - Items placed in walk in freezer for rapid cooling. PIC stated from pick up to facility was a 40 minute commute. If items need to be transported, transport in cooler of ice. - 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 .

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 deep container of beef Au jus cooled overnight at 44F. Smaller container was 40F. PIC stated items get cooled in shallow pans prior to being placed into deep containers. PIC believes items were rushed last night. CDI - Deep container voluntarily discarded. Be sure to cool items to 41F before placing into deep containers. - 0 - * EHS observed boiled eggs cooling correctly during inspection 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 .

3-501.18 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 confit garlic, chimichurri sauce, and buttermilk sauce with no date marks. CDI - Items voluntarily discarded. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Observed no max/min thermometer on site during inspection. A VR will occur by 7/6/24 to ensure a max/min thermometer has been obtained. - 0.5 -