MARLEE JEANS RAW BAR & KITCHEN

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 54 degree marinara on the counter expo pan. CDI - Item was voluntarily discarded. TCS food products shall be kept in the reach-in cooler. Observed 48 degree roasted peppers in the prep cooler due to being overstacked. CDI - Item was voluntarily discarded. Points reduced due to improvement from previous inspection.

REPEAT 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 missing thaw dates for BBQ. CDI - Correct thaw date was added to the label. Points reduced due to improvements from last inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two squirt bottles of bleach and soap without labels. CDI - Items were labeled during inspection.

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 employees preparing food while wearing bracelets and no hair restraint.

4-501.11 Maintain equipment in good repair. Observed a broken dish machine door that has to be held closed during use. Service request has been placed to repair.

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. Observed chipping paint separating from the floor throughout the entire kitchen and oyster prep area.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee water bottle stored on a shelf above a prep surface.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a towel and utensil inside of the kitchen hand sink. CDI - Items were removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of crackers and chips stored without lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50-54 degree bone butter, chorizo, marinara and hot-brine pickles on the counter. CDI - Items were voluntarily discarded. These items will now be kept in the reach-in cooler.

REPEAT 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). 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 Trout Dip from 5/1 and Lasagna from 4/27. CDI - Items were voluntarily discarded. Observed all items in the prep cooler without date marks. CDI - Items from today were date marked. Others were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 missing disclosure on the menu. Statement should read “These items are served raw” before the consumer advisory.

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 two bottles of soap without labels. Observed several chemicals stored above single-service napkins in the storage closet. CDI - Bottles were labeled and chemicals were removed from the top shelf of the closet.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed micro greens stored on top of paper towels in the reach-in cooler.

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

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 missing dates for a few oyster tags. Oyster tags were stored out of order. CDI - Manager reorganized all oyster tags. EHS took time to educate the staff on the importance of date retention.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a package of seaweed salad stored on top of open, raw lobster tails in the reach-in freezer. CDI - Storage order was corrected.

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 no date mark for mac and cheese and pasta sauce prepared at City Kitch. CDI - Employee was present at City Kitch when product was made yesterday. Product was labeled during inspection.

3-302.14 Protection from Unapproved Additives (P) Observed in-use utensils stored in a sanitizer bucket. CDI - Items were removed, air-dried and will not be stored in water or sanitizer any longer.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed micro greens stored on top of paper towels in the reach-in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on 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 in-use utensils stored in a bucket of sanitizer. CDI - Utensils were removed, air dried and will no longer be stored in water or sanitizer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two “household use only” Avantco hot plates and a rice cooker.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no Vomit and Diarrhea clean up plan. CDI - EHS provided during inspection.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs in the restrooms.

10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed raw ceviche on the menu. Chef stated that this is made with sea bass. EHS spoke to Inland Seafood Rep, Charles Murphy about the parasite destruction letter during inspection. Seabass will be cooked for ceviche until the parasite destruction letter is obtained.

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 cooked shrimp with a date mark from 10/3/25. CDI - Item was voluntarily discarded.

10-DAY VERIFICATION REQUIRED 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 missing disclosure for the consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Chef labeled during inspection.

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 without hair restraints.

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

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed a container of forks with handles turned in different directions. Contamination can occur while touching the food contact surfaces.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in dish mahcine- 0ppm. EHS attempted to run machine twice but no success with chlorine test strips. CDI: Owner arrived on-site during inspection and repaired dish machine/got dish machine to dispense chlorine solution- 100ppm. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter being held below 135F on counter. PIC voluntarily discarded product. PIC opting to utilize salted butter going forward.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pesto and chorizo being held above 41F in ice bath on prep table. Product placed into ice bath @4pm. PIC utilizing TPHC as short-term means of compliance. EHS will return within 3 days to verify plan for long-term compliance in place and being utilized. Observed several TCS foods being held above 41F in kitchen make table. Product with various prep dates. Ambient temperature of unit 47F-51F. PIC voluntarily discarded all product in make table. Facility utilizing TPHC as short-term means of compliance. EHS will return within 3 days to verify make table repaired and long-term compliance being achieved. VERIFICATION REQUIRED.

6-301.14 Handwashing Signage (C) Observed no sign at the oyster bar hand sink. CDI Facility had a sign in the office.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Beef Carpaccio (raw) stored over Elote crab dip in the bottom of the prep cooler. CDI by relocating the Carpaccio to the bottom of the cooler. 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 sanitizer at the under-counter dish machine not registering with test strips after cycle finished. Chemical lines were not in the correct containers. Rinse line was in the chlorine sanitizer plastic container. Ecolab was called and will be out tonight to service the machine. CDI by using the 3 comp sink to sanitize with quat. 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

3-603.11 (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 menu missing the disclosure part of the consumer advisory. Reminder part is correct. Both statements are required. CDI Facility will correct when the new menu is printed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test strips for the dish machine. CDI Ecolab will supply strips tonight when they service the machine.