DTR PLAZA MIDWOOD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by door going into dining room. -CDI- PIC provided paper towels.

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 all shellstock (oyster) tags missing the date of the last-sold shellstock. EHS discussed proper procedures with PIC (writing the date that the last-sold shellstock from a batch was used, then storing in chronological order for 90 days). -CDI- To ensure all tags are kept for a minimum of 90 days, PIC wrote today’s date (10/28/2026) on all shellstock tags, to be kept onsite for 90 days from today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw wagyu beef stored above ready-to-eat pickles in the WIC. -CDI- PIC corrected storage order. For more information on food storage order 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 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 blanched asparagus, roasted red peppers, and caramelized onions without date marks. -CDI- PIC verified when all items were prepped and properly added date marks (10/25). -Observed roasted brussel sprouts (10/20), sliced cherry tomatoes (10/18), and cooked ribs (10/20) held past their 7-day shelf life. -CDI- PIC voluntarily discarded the items listed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados in prep top cooler with stickers still intact. -Remove stickers during the wash process.

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 gnocchi (6/9) held past its 7-day timeframe. -CDI- PIC voluntarily discarded the gnocchi. -Observed vegetable stock with two date marks on the container (6/3 and 6/16). -CDI- PIC voluntarily discarded the stock. -Observed pomodoro sauce with an illegible date mark, that appeared to state 6/10. -CDI- PIC voluntarily discarded the sauce. -Observed hard boiled eggs without a date mark. -CDI- PIC verified eggs were cooked yesterday and properly added a date mark. -Observed multiple foods in WIC with improper date marks (ex.- bread dough with label of 11/18). -CDI- PIC confirmed all improperly labeled date marks were prepared within the past 7 days and will correct date marks/train employees on proper date marking 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 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 hard boiled eggs cooling in flip top portion of prep cooler. -CDI- PIC immediately moved eggs to WIC on ice to rapidly cool. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed coconut cream and au poivre holding below 135F in the hot holding steam well. -CDI- PIC properly reheated both 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at handsink by back door. -CDI- PIC supplied soap.

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 cooked bacon, cheese, and cooked beef. -CDI- PIC corrected storage order. 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 caramelized onions and pesto (with garlic and oil) in prep top above 41F. All other TCS foods in unit were at or below 41F. Observed both caramelized onions and pesto double stacked with pans, limiting cold air flow to food. -PIC showed EHS temperature logs for onions and pesto from this morning, less than 4 hours ago, and both items were at or below 41F. -CDI- Because food was within its 4 hour window, PIC moved both items to WIC for rapid cooling. 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 .

3-501.13 (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 raw tuna thawed in ROP environment. -CDI- PIC cut holes in bag to remove fish from ROP environment.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed heavily dented can of chickpeas stored among cans intended for customer use. -CDI- PIC moved dented can to separate area, not for use.

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 handles of scoops for Caesar and ranch dressing submerged within the food. -CDI- PIC removed utensils from the food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink. CDI PIC resupplied.

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 several containers of pork rib with date mark of 6/8. PIC stated that they had been prepared and frozen on 6/8 and pulled out on 6/15. Observed carmelized onions with date mark of 6/10, one day out of compliance. CDI PIC placed thaw date on items and discarded carmelized onions. 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 .

4-601.11(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 sticker residue on outside of one container stacked clean, not touching next container. Repeat, no escalation in points due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw proteins throughout prep area holding above 41F. CDI PIC stated items are held in WIC overnight, taken out on cart, had been left for 20 min before placing into cold holding units. Items began to quickly cool. Ensure items are not held out of cold holding for long periods of time. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cream and short ribs with no date mark. CDI items were date marked. 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 .

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 sticker residue on a few containers stacked clean, not touching inside, food contact surface of next container.

5-205.15 Maintain a plumbing system in good repair. Observed one hand sink with only hot water coming from both spigots. Other hand sinks close by, needs repair.

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 several items past 7 day expiration (cooked garlic 8/13, garlic oil 8/13, cut baby romaine 8/12, risotto 8/12). CDI All items 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed salmon as a extra add on not asterisked. VR

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed overflowing dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food stored in WIC for employees stored amongst food for customer. Store employee or personal food in own area away from food for service.