VINTNER'S HILL WINE BAR AND BISTRO

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lowboy unit to the left of the grill top holding ham, turkey, and portioned chicken above 41F. All foods on the left side of the lowboy unit were reading at 41F or below. The items out of temperature were on the right side of the unit. Right side of the unit ambient was 43F and the left side was 38F. -CDI- Food was voluntarily discarded and cooler was rearranged so that food was no longer blocking fan flows. After 20 mins ambient temperature in the right side of the unit was 39F. Observed large amount of TCS foods in the rear of stand up RIC cooler above 41F. The cooler was holding an ambient temperature between 39F and 45F depending on where the food was in the stand up RIC. All foods above 41F were voluntarily discarded. Due to the stand up RIC being an integral part of the kitchen cold holding, facility voluntarily closed. PIC stated that he is attempting to have a refrigerator tech come out to the facility to repair the RIC. However, facility will remain closed until the refrigeration is repaired. EHS will make a visit to the facility tomorrow to ensure that refrigeration is properly repaired. EHS observed the facility close and remain closed. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf- EHS observed foods cooling in the facility such as spinach dip and caramelized onions. Facility is inhibited from cooling per the current permit conditions. Facility is a risk category 2. EHS also notes that the facility has limited space in refrigeration units to properly cold hold. EHS notes that all refrigeration units were very filled and that overfilling was prevent cold air from moving around in the unit. -CDI- All foods above 41F were voluntarily discarded, opening much more space in cold holding units. PIC must have a plan to limit over filling in the existing refrigeration.

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 3 squirt bottles and 1 shaker spice bottle unlabeled present adjacent to the cook line. Ensure that all working containers and bottles of food are properly labeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can intermixed with non-dented cans above a prep surface. Ensure that there is a designated area for items being held for credit away from other food and food contact surfaces. -CDI- Can was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed stand up refrigerator unit not holding proper ambient temperatures. EHS is returning tomorrow to ensure that refrigerator is properly fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed avocado salsa, tomatoes in RI at temperatures above 41F. CDI. PIC indicated that the items were removed during prepping. Items placed in RI to maintain temp. 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 (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 . 3-501.18 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 steak in RI without dates. CDI. PIC dated. **** All items in the facility were dated. 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 for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed salmon thawing in water in the RI. CDI. PIC removed

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