SOUL GASTROLOUNGE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed four stacks of metal containers stacked with sticker residue, cloth debris, and food residue. Items stored on shelf above prep table. CDI- PIC removed items to be w/r/s. *REPEAT* 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 TCS foods held in flip top next to grill temping above 41F. Ambient temp of unit at 37F. EHS instructed PIC to have employees keep lid on unit until service begins and when using ice to ensure ice is under pans directly holding TCS foods. CDI- PIC removed items to rapidly cool in walk-in freezer. Observed Mac sets holding under oven as part of slacking procedures for cookstep. CDI- item removed to oven. *REPEAT* Violation has been cited on multiple inspection reports. EHS shall escalate establishment to a risk control plan if violation is noted on future inspection. 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 establishment dating items for day item was put in pan, not for original day of prep. CDI- EHS discussed, PIC had employees update date marking. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed sashimi tuna tacos held on menu not included in consumer advisory asterisking. CDI- PIC provided asterisk on menu during inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. PIC stated metal pans and dishes are cloth dried. Acquire fan and maintain it clean to allow for proper air drying based on space.

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 straws uncovered at bar area needing shielding or removal to area not exposed to potential contamination.

4-501.11 Maintain equipment in good repair. Observed gaskets of 2-door prep unit needing to be replaced. Floors of walk-in needing seems caulked. *REPEAT* 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards beginning to need resurfacing or replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Establishment unable to provide sink & surface, chlorine test strips. CDI- PIC provided strips to be used until delivery is received.

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 handles of cooking equipment, top of dish machine needing cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in kitchen being used to fill container, one handwashing sink used to store unclean dishes. CDI- PIC had employees remove items and begin process of cleaning items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of plates on top of small oven stored as clean with debris and residue accumulation, stack of sheet pans stored as clean visibly unclean and greasy. CDI- PIC removed items to dish machine. Observed yellow cutting board stored as clean with green residue accumulation. CDI- PIC voluntarily discarded item. 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 TCS foods held in flip top next to grill temping above 41F. Ambient temp of unit at 37F. EHS instructed PIC to have employees keep lid on unit until service begins and when using ice to ensure ice is under pans directly holding TCS foods. CDI- PIC removed items to rapidly cool in walk-in freezer. Observed sliced tomatoes held in flip top, cooked shrimp held in 2-door, all temping above 41F. CDI- PIC voluntarily discarded shrimp, removed cut tomatoes to rapidly cool. Observed container of raw spicy tuna temping above 41F. CDI- PIC removed item to rapidly cool before service 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(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. SEE COMMENT BELOW. 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 establishment holding cut watermelon and Au Jus made from short ribs being held on prep counters temping above 41F. PIC stated items were to be held on time but no time labels were marked and TPHC procedures had not been updated. CDI- EHS discussed with PIC, PIC had correct time stamps marked on items. 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 TCS foods in flip top unable to cool in flip top prior to service due to lid being maintained off and containers above fill line. Observed cut watermelon cooling below the rate of .12F/min in 2-door low reach-in due to being held in a deep densely packed container. CDI- EHS discussed effective cooling methods, PIC utilized ice baths and removing items to cool in freezer unit. *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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in back of establishment kitchen and prep areas. Pest control comes monthly, per the PIC.

4-501.11 Maintain equipment in good repair. Observed gaskets of 2-door prep unit needing to be replaced. Observed floors of walk-in cooler needing seams caulked. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted prep shelf in back prep area.

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 bottom prep shelf holding cutting boards unclean. Observed floors of walk-in needing cleaning under racks and along floor seams. Increase cleaning frequency.

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 food employees personal drink can stored with clean dishes at end of dish pit. CDI- PIC had employee remove item to designated area. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw escolar in direct contact with cooked eel in sushi case. CDI- PIC voluntarily discarded item *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees fail to discard gloves when soiled by wiping hands off on cloth. CDI- PIC had food employees discard gloves, wash hands before replacing. *REPEAT*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS food held in flip top at end of cookline temping above 41F. Food in smaller pans are held in larger pans blocking unit airflow. CDI- PIC voluntarily discarded items held in unit overnight, added ice to containers to rapidly cool items prepped on today. *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 .

3-501.15 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 several pans of pork belly cooling in WIC in densely packed containers tightly wrapped. TCS food prepped on today being held in flip top during active service. CDI- EHS discussed effective cooling methods, PIC removed items from tight wrapping and removed to WIF to rapidly cool, moved TCS foods in flip top to ice bath for rapid cooling. All other TCS foods noted on cooling log was removed to rapidly cool, or removed for food prep during busy service. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna not removed from ROP packaging. CDI- PIC had employee cut slits in packaging.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet, wiping cloths stored on prep tables during service. *REPEAT*

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment unable to provide chlorine test strips for dish machine. CDI- EHS provided test strips while PIC awaits test kit delivery.

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 multiple personal articles, including phones and multiple employee beverages stored with clean utensils CDI removed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed multiple 10 secondhand washes CDIPIC and staff coached For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed multiple Food employees handling soil towels on cutting boards while preparing food with gloves on CDI gloves removed towel removed hands washed 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P reserve multiple Food employees changing gloves without washing hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed facility is storing cart in front of hand sink besides sushi station CDI removed twice.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw shrimp and raw tuna stored over fully cooked chickens and meatballs in walking cooler CDI reorganize For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed multiple staff not changing gloves between task changes CD IPIC coachED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observe, lactic acid sanitizer and red bucket to be 0 ppm CDI remade at proper concentration 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils, stored as clean with slight food residue still on them. CDI removed to rewash. 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 cut leafy greens and sliced or diced tomatoes cold holding between 43 and 46° CDI removed also observed cut cubes of watermelon being stored at room temperature. These must be stored cold or placed on time as a public health control with proper documentation and labeling. 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 third pan of cooked meatballs, date mark 1013 CDI voluntarily discarded 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 . 3-501.17 (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 entire line of sashimi, not date marked CDI allowed to date Mark. 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 . 3-501.17 (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). 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 .

3-501.19 (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. Written procedures produced for sushi rice or insufficient labeling was good. CDITPHC form will be emailed. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of blue solution unlabeled

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 multiple squirt bottles of water or oil on label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed multiple wet, wiping clause stored on cutting boards and not in sanitizer.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed tongue stored on soiled lid as well as electric meat, knife, stored on top of oven.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven used to heat peel that appears to not be commercial. Provide commercial documentation or replacement with commercial equipment.