SORA

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. EHS observed two employee beverages stored with clean dishes. CDI- Drinks were relocated to an approved location. -0-

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 EHS observed cut melon with no date mark present in RIC and a Demi glaze (contains cooked tomatoes) in prep unit with a prep date of 06/09. CDI- EHS allowed PIC to date mark the watermelon. PIC stated that the demi glaze was prepped on 06/09 and frozen, then thawed today for use. EHS advised PIC to label items when they were removed from the freezer to denote the number of days the product has left for use. **Points not escalated due to overall improvements with date marking.** **REPEAT** -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed two containers of dry seasonings with no label present. CDI- PIC labeled the items. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. EHS observed employee cloth drying dishes. EHS advised that cloth drying is not permitted. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple containers of raw beef stored above ready to eat products like milk, condiments, heavy cream. CDI- Storage order was corrected. **REPEAT** -1.5- 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 multiple items being held beyond the 7-day allotment for date marking. The following are prep dates: Curry sauce (10/7), roasted cauliflower (10/7), tomato paste (8/23). EHS also observed items being thawed and not relabeled, such as roe worth a date marking of 10/01 and chicken stock from 10/02. CDI- PIC voluntarily discarded the items that were beyond the 7-day allotment for TCS foods. PIC labeled items with thaw date. **REPEAT** -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests throughout the kitchen.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes that were stored clean and nested wet. EHS advised PIC that they could add additional shelving for dedicated drying space.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over RTE items such as milk and heavy cream in RIC. Observed raw eggs stored over mayo in lowboy. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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- Observed raw cod stored under raw duck and raw beef. -CDI- PIC corrected storage order. -0- 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 0 ppm quaternary sanitizer at 3-comp sink. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE DISH MACHINE OR USE CHLORINE TO PREPARE SANITIZER** -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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed onion cream and potato cream at 101F and 103F, respectively. -CDI- PIC voluntarily discarded items. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawers above 41F. Observed raw fish eggs at 43F. Refer to temperature chart. Observed ambient air of cold drawers at 44F. Per PIC, items were prepared today. -CDI- PIC relocated items to freezer to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE COLD DRAWERS UNTIL REPAIRS HAVE BEEN MADE** 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-/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 housemade fish stock, spaghetti noodles, cut melon, and heavy cream with no date. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed duck thawing under running water at 73F. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer stored at 0 ppm quaternary sanitizer concentration. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on side of oven handle. -CDI- PIC relocated items. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed blender labeled “household food preparing machine”. -0-

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 thermometer or test strips for hot water warewashing machine. **10 DAY VERIFICATION REQUIRED** 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no quaternary strips for sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpster and recycling bin. -0-