C&W STEAKHOUSE

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap available for back hand sink. CDI - PIC supplied hand soap during inspection. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few pans, a cutting board, and a knife stored as clean with food residue present on food contact surfaces. CDI - PIC removed items to be washed, rinsed, and sanitized in dish machine. (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: 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw salmon, raw ribeye, raw pork chops, romaine lettuce, spring mix, and lettuce wedges above 41F during inspection. PIC stated lettuce was prepared yesterday and in unit over night. Raw proteins were portioned yesterday and left in reach in cooler over night. CDI - Due to not being able to verify how long the lettuce, spring mix, and lettuce wedges have been above 41F, PIC voluntarily discarded. Due to the raw proteins being under 45F, PIC was allowed to move proteins to an ice bath to quickly cool prior to storing in reach in cooler. (1.5) 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed drain and pipe cleaner stored with seasoning and other dry goods. CDI - PIC removed drain cleaner and placed above can wash for storage. (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. EHS observed minor food residue and debris around three compartment sink and behind cook line. Increase cleaning frequency to avoid accumulation. 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 wall trimming (that protects the bottoms of kitchen wall where it meets the floor) missing exposing the interior of the kitchen walls. EHS advised to replace trimming. REPEAT. (0.5)

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) EHS observed container of goat cheese in 2-door LB cooler held beyond 7 days. EHS observed two containers of potatoes au gratin in make unit reach in without dates. PIC stated potatoes were made yesterday and verified with prep list. CDI - Goat cheese was voluntarily discarded; PIC was allowed to date potatoes. (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 .

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 multiple items cooling in 2-door RI cooler. EHS observed all items tightly covered with plastic wrap. EHS observed inadequate cooling rates during inspection (see temp chart). EHS observed these items cooling in 2-door RI unit which is actively used throughout service, causing ambient temperature to increase and decrease a lot. Facility has obtained an additional refrigeration to replace drink cooler that was being used in kitchen for raw proteins. EHS suggested dedicating one cooler for cooling and cold holding storage while using the other unit to work out of during service. This way, the “cooling” fridge doors can remain closed so ambient temperature does not fluctuate during the cooling process. EHS advised to removed plastic wrap from items cooling to facilitate more air flow. CDI - PIC removed plastic wrap, and placed all items on ice baths to cool quickly. REPEAT. (1) **This is the third full point deduction for cooling methods. EHS provided education and stated a risk control plan could be implemented in future inspections if improvement has not improved. 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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no available test kit for dish machine. EHS stated facility will need to obtain chlorine test kit. PIC stated one had been obtained prior to inspection but was taken home by employee who recently quit. PIC stated strips will be obtained tomorrow morning. 10-day VR required. (0.5)

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. EHS observed food debris building up in gaskets of reach in unit gaskets. EHS advised to increase cleaning capacity to reduce accumulation. (0)

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 wall trimming (that protects the bottoms of kitchen wall where it meets the floor) missing exposing the interior of the kitchen walls. EHS advised to replace trimming. 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. EHS observed wall behind three compartment sink beginning to accumulate black residue and debris. (0)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed chemical dish machine unable to dispense chlorine. EHS observed fluid line for sanitizer was severed and unable to pull chemical to machine. PIC contacted autochlor and a representative was sent immediately. EHS will allow facility to operate for today, ensuring the unit is fixed for tomorrow. EHS will conduct a VR tomorrow to ensure unit is repaired prior to facility opening. If unit has not been repaired facility will not be able to operate. (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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cowboy butter and truffle butter stored at room temperature. PIC stated the butter was unsalted. EHS observed butters above 41F during inspection. PIC stated butter had been removed from refrigeration and hour prior to inspection. CDI - EHS advised to use temporary TPHC for the items at room temperature and provided the procedure form for future use if needed. (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 .

3-501.15 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 numerous items cooling in facility during inspection. EHS observed Korean BBQ beef cooking in reach in unit in large container, EHS observed no active monitoring or stirring during inspection. EHS observed inadequate cooling rate of BBQ after thirty minutes. EHS observed numerous items cooling from ambient from being prepared prior to inspection. These items include raw steak (ribeye, filet, etc), cooked rice, and raw chicken. EHS observed these items cooling in reach in units covered tightly with plastic wrap. EHS observed no temperature change after 30 minutes. Facility is utilizing drink cooler for storing raw proteins, this unit has not been approved for holding TCS items. PIC stated a unit has been ordered for extra storage, however, a part is needed. CDI - PIC removed BBQ from reach in, placed into thin metal container and placed in freezer to quickly cool. PIC removed raw proteins and moved them to lowboy cooler at grill uncovered to quickly cool. EHS observed temperature changes within 15 minutes. REPEAT. (1) 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple stacked pans clean but stacked still wet. EHS advised to stagger pans to allow for adequate air drying. REPEAT. (0.5)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed coca-cola cooler being utilized in kitchen for raw proteins and food for service. Cooler is designed to be used for bottled beverages only. Provide adequate equipment for cold holding. REPEAT. (0.5)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. EHS observed debris and residue build up behind three compartment sink and can wash area. Increase cleaning frequency to avoid accumulation. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide documentation for training employees on employee health. PIC stated previous EHS was going to supply them with updated forms but did not. CDI - EHS provided employee health forms and reviewed with PIC. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter during inspection. Salmon is served undercooked in facility. 10-day VR required. (1)

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. EHS observed raw salmon being stored under raw beef. CDI - PIC rearranged storage order. (0) 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 raw chicken and fish cooling from ambient in RIC. EHS observed items above 41F. PIC stated fish and chicken was prepared this morning and was placed in the bottom of 2-door RI cooler to cool. EHS observed both items above 41F CDI - Since the raw fish and chicken were under 45F EHS allowed facility to keep food but instructed PIC to remove plastic wrap and cool products to 41F. (0) 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 .

3-501.18 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) EHS observed container of cooked potatoes and ceviche beyond seven days. CDI - PIC voluntarily discarded items. (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 .

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf EHS observed cooked pork chops in original ROP at room temperature on prep table. PIC stated these pork chops are cooked to 145F and cooled without being removed from original packaging. PIC stated this item is then removed from package once cooled to be reheated for immediate service. EHS observed nothing on the package stating if pork could be cooked in original container or if it should be removed before cooked. EHS observed all pork chops in original ROP with label from manufacturer. EHS advised to discontinue process until more information can be given on approval for this process. CDI - PIC stated the process will be discontinued moving forward until more information can be provided. (0)

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 white rice cooling in 2 door RI cooler at inadequate rate. EHS observed rice in large metal container with plastic wrap over top. EHS observed potatoes and cooked pork chops cooling at room temperature with no action being done to quickly cool them. PIC stated they were working on getting these items cooled but EHS observed items still sitting at room temperature at the end of inspection and instructed PIC to begin the cooling process due to limited time left to cool. CDI - PIC placed pork chops in ice bath, placed mashed potatoes in reach in cooler, and placed white rice in small single door freezer to quickly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed items being actively cooled in 2-door RI cooler as well as being held cold. EHS observed no WIC or large equipment on site to effectively cool. Facility has many processes that require active cooling. EHS observed adequate cold holding temperatures in units but observed inadequate cooling rates due to air flow in reach in units being compromised due to the amount of food present in unit. 10-day VR required. (1)

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 a few items without labels. EHS advised to label all working items. (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 being dried stacked on top of each other not allowing for adequate air drying. EHS advised to stagger equipment to allow for air drying. (0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed coca-cola cooler being utilized in kitchen for raw proteins and food for service. Cooler is designed to be used for bottled beverages only. Provide adequate equipment for cold holding. (0)

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 several cooling TCS foods in back RIC with either no change or increase in temperature 40 minutes after initial reading was taken. CDI- Items relocated to proper equipment, which begin to cool at proper rates. (-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in RIC above 41F and ambient temperature above 60F after door held open for a few moments. CDI- PIC voluntarily disposes of RTE foods above 41F and rapidly cools raw proteins below 48F in front RIC and RIF’s. (-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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened mozzarella cheese package without date mark in front lowboy. CDI- PIC dates cheese. (-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 .

3-501.15 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 TCS foods cooling in RIC with ambient temperature too high to cool foods. CDI- Cooling foods relocated to other equipment. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT. TEN DAY VR. 4-501.11 Maintain equipment in good repair. Observed back RIC with rapidly increasing ambient temperature (>60F) upon doors held open for a short period. PIC clears RIC and will call for repair. EHS will make a return visit to verify proper cold holding within 10 days. (-0.5)

TRANSITIONAL PERMIT ITEM. 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 a few sheet pans with grease and residue accumulation. Clean or replace items by expiration of transitional permit on 07/30/2025. (-0)

TRANSITIONAL PERMIT ITEM. No points taken for repeat during transitional permit period. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deteriorated floors in main kitchen area without non-absorbent coating. Facility has until 07/30/2025 to bring floors into good repair. Also observed need for re-caulking at back hand sink. (-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 food debris on floor below warewashing area. Increased cleaning frequency advised. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on meat slicer last used yesterday evening. CDI- PIC cleans and sanitizes slicer. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside lowboy between 44F-47F and raw steak in back RIC at 43F. CDI- PIC voluntarily discards all TCS foods inside front lowboy and will not refill until repaired. Raw steak inside RIF drops to 41F within the hour. PIC states door held open during prep is likely culprit. (-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 cheese dated 02/12 inside lowboy. CDI- PIC voluntarily discards cheese. (-0)

10 DAY VR. 4-501.11 Maintain equipment in good repair. Observed front lowboy with ambient temperature of 45F, not able to hold TCS foods. Repair or replace. EHS will make a return visit within 10 days to determine status of unit and cold holding onsite. (-0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed deteriorating floors without non-absorbent sealed coating. No points taken for transitional permit item. (-0)