COQUETTE

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 employee drink stored on the prep top unit lid on the service line. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, mushroom tart, green beans, chicken, and steak in 6 drawer cold unit above grill holding above 41F. Observed roquefort, shrimp, chicken, zucchini salad holding above 41F in prep top/ low reach in unit. CDI- Items in prep top/ low reach in cooled to 41 after unit remained closed. All other items removed from 6 drawer unit and placed in blast chiller or tall reach in freezer and cooled. 6 drawer unit holding at 41f. 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 fried goat cheese and garlic aoli not on TPHC procedures. CDI- Added to procedures. 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 time stamp needed for items on TPHC in different locations of the line. Pts not escalated based on improvement.

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 tomato dressing cooling in covered containers stacked in the cold drawer. CDI- Moved to blast chiller. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink. Get fixed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed tomatoes being peeled with bare hands. CDI- Tomatoes voluntarily discarded. EHS explained to employee and manager that no bare hand contact is allowed for ready to eat foods. This is not the first time EHS has seen BHC at the facility. EHS has found manger Steffano BHC tomatoes for customer consumption previously (See educational visit 5/14/26). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw seafood and unpackaged raw meat stored above unpackaged desserts and butter in tall reach in freezer. CDI- Storage order rearranged so that raw meats/ seafood is stored below ready unpackaged ready to eat food items. Observed cured egg yolks and marinated egg yolks in prep top stored on top of RTE items. CDI- cured egg yolks discarded (NOT AN APPROVED PROCESS. SEE VIOLATION #29). Marinated egg yolks placed on bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily and can opener soiled with old food debris. CDI- Items taken to be cleaned. 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 tomatoes, cured egg yolks, Roquefort, blue cheese (in prep top), Roquefort, lamb jus, duck jus, scallops, smoked salmon (low reach in), potatoes, dusk jus (tall RI 1), creme fraiche (store bought in tall tall RI 3). CDI- Items in prep top/ low reach in voluntarily discarded. All TCS items in 3 door tall reach in and 1 door tall reach in voluntarily discarded. Packaged and sealed items in 1 door tall reach in unit voluntarily discarded (Swiss cheese, whole milk, heavy cream, egg whites, liquid eggs, goat cheese and raw shelled eggs). Unit was holding at 48F. Tall reach in items voluntarily discarded. Observed 4 large pieces of cold holding equipment holding above 41F. Manager stated that the 6 door cold drawer unit (turned off) and the 2 door/ 3 cold drawer prep top units (48F) are in disrepair. EHS also found the 3 door tall reach in holding at 48F and 1 door tall reach in holding at 47F. All items out of temperature for over 4 hours were discarded. Facility will sell the remaining food in temp for dinner. Facility will not open next day until EHS has come to verify that units are fixed and food is safe for consumption. Facility has also changed menu to include the cooking and cooling of more items. See general comments. Facility currently does not have the capacity to add the items. 4 units are not functioning as necessary. If units are not fixed and facility cannot serve food safely, an immediate suspension may be issued. 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 no written procedures for TPHC. CDI- PIC had a blank copies of the template and filled out during inspection. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food being removed from TPHC after 3.5 hours and placed in the tall reach in coolers for cold holding. CDI- All items on TPHC were discarded. EHS explained to manager that once an item in on TPHC it cannot be reverted back to temperature control. Items must be discarded only. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed foie gras and garlic confit placed on TPHC prior to being cooled to 41F. CDI- Items cooled to 41F in blast chiller.

3-502.11 Obtain a variance for specialized processes.-Pf Observed eggs cured in salt, dehydrated at 90F overnight in dehydrator unit. After dehydration, egg yolks are removed from dehydrator and place in the refrigerator for holding. Eggs are then held for 3 days. CDI- Discarded. Eggs cannot be dehydrated at 90F overnight without a variance. Eggs can be cured in salt in the coolers holding at or below 41F and held for no longer than 7 days (this was the previous process discussed with managers and EHS). For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage 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 cold drawers throughout in need of blending.

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 ceiling tiles missing at dish pit, prep top area and storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice dumped into the hand sink at the line. CDI- Removed. Do not dump items in hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed creme frainche with microbial growth. CDI- Discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters and salmon stored above ready to eat items in the tall reach in. Observed raw quail eggs stored above RTE items in prep top. Observed cold smoked salmon behind RTE items in PT unit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned at dish pit. 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 .

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed open bowls of salt placed in dining tables for customers. Salt is open and exposed to all customers. Containers stay on the dining tables for all customers who sit at the tables throughout the day. CDI- Salt containers removed. PIC will buy closed shakers for service.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked to 160F. Chicken was being transferred to another pan to be cooled in the blast chiller. CDI- Chicken cooked to 171F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tartar, shrimp, lobster dressing, garlic confit, cauliflower sauce, duck sauce, pea puree, hot brine pickles, peas, rocquefort sauce, mushrooms, car sauce in prep tops, cold drawers and single door tall reach in holding above 41F. CDI- beef lobster dressing, hot brine pickles, pea pure, cauliflower pure discarded. All other items had cooled to 41F or below within 4 hours. 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). 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 milk in tall RI, blood sausage and car sauce without dates. CDI- Dated with date prepared. 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 .

3-501.19 (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 time procedures for items in the hot well on TPHC. CDI- EHS gave sheet to fill out during inspection. 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 shrimp cooked earlier this morning placed into the prep top unit at 74F. CDI- Shrimp pulled and placed into blast chiller. 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 salmon thawed while still in sealed packs. CDI- 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 no labels for any of the seasonings used for service. Label items