TORRENCE AND KNOX

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels, soap, handwash signs for the two bar hand sinks. Observed ice and lemons dumped in one bar hand sink. CDI - Soap and paper towels were provided. Ice and lemons were removed. Points reduced due to all kitchen hand sinks supplied and accessible.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat lettuce in the walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine in the bar dish machine. CDI - Machine was primed to the appropriate concentration.

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 no TPHC policy for buttermilk. CDI - EHS provided during inspection. No points taken due to correct time stamps for buttermilk.

6-202.15 Protect outer openings of establishment from insect or rodent entry by having self-closing doors. Observed the back kitchen door not self-closing.

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

REPEAT 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. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed low grout for tiles in front of the cook line and dish machine area. Observed missing cove tile or rubber base board behind the wall with the dish machine.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed missing paper towels for two seperate hand sinks on the sides of the kitchen. Observed a knife stored inside of one hand sinks. Observed a chair blocking the left side kitchen hand sinks. CDI - Paper towels were provided, knife and chair were removed.

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 no parasite destruction or Aquacultured letter for undercooked Salmon. CDI - Manager was able to obtain Aquacultured letter by the end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above soup in the walk-in cooler. CDI - Products were moved to the correct storage order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the tall reach-in cooler at 47-49 degrees. Items were voluntarily discarded Cooler will not be used until it is repaired.

REPEAT 10-DAY 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 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 missing disclosure, consumer advisory and asterisk for “Filet Mignon” on the Feature Menu. Observed missing disclosure, consumer advisory and asterisk for Kids Menu “Steak”

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Bottles were labeled

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer for the tall reach-in cooler. CDI - Manager provided during inspection.

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. Observed missing labels for three bins of flour/sugar.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a kitchen employee without a hair restraint at the beginning of inspection.

4-501.11 Maintain equipment in good repair. Observed the produce storage shelf with rust/chipping paint in the walk-in cooler.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a bottle of sink and surface sanitizer strips that have fallen in water. Test strips are unusable.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pallets, wood and other debris stored behind the dumpster.

REPEAT 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 low grout for tiles in front of the cook line and dish machine area.

REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing soap, paper towels and hand wash sign for the bar hand sink. Observed missing paper towels for the hand sink closest to the dish machine. Observed ice dumped inside of the center kitchen hand sink. CDI - Soap and paper towels were provided for each hand sink. Ice was removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above washed vegetables in the walk-in cooler.

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 a missing date mark for a gallon of milk opened yesterday. CDI - Date label was added to the milk.

REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 a few old brunch menus still in circulation. These menus are missing a consumer advisory and asterisks for Burger, eggs, eggs on toast, TK breakfast sandwich. CDI - New menus were printed during inspection. No escalation in points due to menus being ready to print.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemical without labels. CDI - Bottles were labeled. Improvements made from previous inspection.

REPEAT 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 low grout between tiles in front of the cook line that will be difficult to clean. Points not escalated due to owner making efforts to fill grout.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. NO POINTS DEDUCTED Establishment has 210 days from the day being permitted (4/22/25) to obtain an ANSI credentialed food protection manager certificate.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed missing paper towels and soap for the side kitchen hand sinks. Observed a speed rack blocking one hand sink. CDI - Speed rack was removed and Owner provided soap/paper towels during inspection.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Owner removed item to be returned to the supplier.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 48 degree potatoes and vodka sauce in the reach-in cooler. Items were voluntarily discarded. Cooler will only be used to hold bread until it is repaired. Improvements made from previous inspection.

10-DAY VERIFICATION REQUIRED REPEAT 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 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 missing consumer advisory on the brunch menu. Observed missing asterisks for Steak Salad, Ribeye and Salmon on the regular menu. Observed missing asterisks for Burger, eggs, eggs on toast, TK breakfast sandwich. No increase in points due to new menus and new establishment.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two spray bottles of chemical without labels. Observed a bottle of ibuprofen stored on a shelf above the 3-compartment sink. CDI - Bottles were labeled and ibuprofen was removed.

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. Observed two large bins of sugar and flour without labels.

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 chopped herbs stored in a container with a paper towel on the bottom.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cooking food while wearing a bracelet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-603.12 Debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers attached to the outside of clean dishes.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to the mop sink splitter without a back flow prevention device. CDI - Hose was removed.

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 low grout between tiles in front of the cook line that will be difficult to clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety. NO POINTS DEDUCTED Establishment has 210 days from the day being permitted (4/22/25) to obtain an ANSI credentialed food protection manager certificate.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation NO POINTS DEDUCTED Observed instructions for cleanup and supplies. However, the location of the kit was not on document. CDI by indicating location of kit (near can wash).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a speaker in one hand sink and a vase in another hand sink. CDI by removing items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. NO POINTS DEDUCTED Observed washed produce below unwashed produce. CDI by rearranging shelving. 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 several items in WIC at 42F. Ambient temp of WIC was 42. CDI by adjusting thermostats to around 30F. Sliced cheese temp taken an hour after adjusting thermostat and temped at 38F and raw chicken at 40F. 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 .

3-603.11 (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 no disclosure on menus (burgers).