NORTH ITALIA BIRKDALE

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee handle raw chicken remove gloves then proceed to handle ready to eat food items without washing hands. CDI: Food employee removed gloves and washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up paper towel off of ground then proceed to enter walk in cooler and grab food items without washing hands. CDI: Food employee washed hands.

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 multiple mussel tags without a last sale date recorded. VERIFICATION REQUIRED.

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 5 containers of housemade garlic butter at 83-101F after more than 2 hours of reheating. Items were reheating in hot box and then sitting out on counter. CDI: Items were voluntarily discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sausage, unsalted butter and short rib above 41F. Sausage and unsalted butter were over stacked in prep top. CDI: Items were placed in blast chiller to cool. Points reduced due to improvement from last inspection. If violation occurs of future inspections a risk control plan and/or permit action may be implemented. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cheese being held on TPHC, items were not listed on TPHC procedures. CDI: New written procedures were filled out at the end. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed garlic butter, garlic oil and cheeses being held on TPHC without day dot stickers. Day dot stickers are used to mark start/discard times according to procedures. CDI: Items were voluntarily discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed roasted salmon on dinner menu without an asterisk. According to PIC item is offered undercooked. VERIFICATION REQUIRED. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed smoked salmon avocado toast on bar menu without a consumer advisory. according to PIC item is cold smoked. VERIFICATION REQUIRED.

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 breaded chicken cooling at a rate of 0.02F/min and blanched pasta cooling at a rate of 0.04F/min. Breaded chicken was cooling in a thick portion inside walk in cooler. Blanched pasta was cooling in portion baggies stacked in metal pan inside blast chiller. CDI: Breaded chicken was on sheet pan and placed in blast chiller. Blanched pasta was moved to a sheet pan. 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 .

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels being stored in employee restroom. Remove items.

REPEAT 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 food debris build up in bottom of reach in freezer. Clean as needed. Points remain the same due to previous violation corrected.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine unable to achieve high temp of at least 160F at start of inspection while active dish washing was occurring. CDI- After running dish machine several times to prime, temperature of over 160F was achieved. PIC stated that maintenance would be contacted to assess unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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. Observed portioned pans of lasagnas held on shelf near oven, pizza sauce in pizza prep top, portioned risotto bags in cookline prep top, portioned bags of spicy rig sets and roasted mushrooms in cookline prep top temping above 41F. CDI- PIC removed items to rapidly cool in blast chiller due to being within parameters. *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 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 fresh mozzarella in pizza prep top, giardinara in cookline prep top, and other TCS foods located in units on prep line without a date. PIC stated that giardinara was prepped 12/29 and other items were prepped the morning prior on 12/30. CDI- PIC applied proper date labels. Ensure TCS requiring date are labeled properly when held for more than 24hrs throughout establishment. 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 metal pans stored on dish rack at entrance of prep area with sticker residue and residue accumulation. CDI- PIC removed items to dish machine.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees properly wash hands but fail to use barrier when turning off faucet. CDI- EHS discussed when to wash procedures, PIC had food employees rewash hands and include using barrier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of deep metal pans being stored as clean with food debris, food residue, and residue accumulation. Observed 4 tongs and 3 handheld scoops stored as clean with food debris and residue above 3-comp. CDI- PIC removed items to be w/r/s. 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. Observed ricotta, stratachella, roasted sausage, pesto, bolognese, and parm cream temping above 41F on cookline in prep top. Observed bolognese stored in cold drawer under stove temping about 41F. CDI- PIC removed all items to be rapidly cooled in blast chiller due to being within parameters. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility unable to provide written procedures for TCS items held on TPHC. EHS assisted PIC in completing written procedures for TPHC at establishment. During inspection correct time labels were placed on garlic/oil mixes. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 ricotta being held in ice bath four layers away from ice, TCS items on cookline unable to cool properly due to heat of kitchen and lids not being utilized to maintain temp, TCS items cooling in WIC under .12F/min due to being in deep pans with tightly fitted lids. CDI- EHS discussed effective cooling methods, PIC removed tightly fitted lids, moved items to shallow pans, and had pan of ricotta placed directly in ice bath. *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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Doors/Windows must remain closed or be equipped with air curtains/screens/self closing device, per establishment’s permit conditions. EHS observed open atmosphere without air curtain or other deterrent in dining area allowing entry point for insects 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and dining area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee’s using personal phones to look at recipes while actively prepping food throughout the facility. Ensure employee’s personal possessions are located to prevent potential contamination of foods being served, prepped, cooked, or received by establishment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for clean-up of D&V events. CDI- information provided to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Salmon is served undercooked,cooked to order. Provide information from supplier which states salmon is aquacultured or frozen for parasite destruction. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed short rib stored in WIC > 41F. CDI-Voluntary discard by PIC. 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 Observed TCS foods in cooling process stored inside WIC with lids on. CDI - Lids vented. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.

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 item boxes stored on the floor.

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 disc thermometer was not working today. Repair or replace. Verification required within 10 days.