FLORA

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. observed multiple employee beverages, stored over food and food. Contact surfaces throughout the kitchen. CDI removed PIC’s coached.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed one hand sink in main kitchen, not stocked with hand towels. CDI restocked.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf observed shell stock, muscles, stored in walk-in cooler tag had been removed. Tag found and reattached CDI.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw fish preparation, ongoing in walking cooler on prep table with ready to eat food stored on the shelves below. Additionally frozen house made carpaccio list is undercooked on menu was stored in freezer with clean utensils, and ready to eat foods. CDIPIC‘s coached changed this process For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in walk-in cooler stored above fully cooked packets of lobster. 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 multiple utensils, stored as clean with food, residue or debris still on them. CDI removed to reclean. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple TCS hot held items hot held under 135. See temperature chart CDI reheating began. 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 multiple TCS foods across multiple units cold holding above 41°. See temperature chart CDI placed on temporary TPHC removed or discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed multiple dry, spices and squirt bottles of food solutions unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. observe multiple fruit flies in one kitchen, the advanced food prep kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed wiping cloth stored in red sanitizer bucket of lactic acid at a concentration in sufficient. CDI removed.

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 multiple utensils, including ice, scoop, and ice paddle to be stored in contact with soiled surfaces.

4-501.11 Maintain equipment in good repair. observed small rolltop unit with two drawers not to be cold holding properly at 41°. Observed ice stored in the shelves or drawers. PIC state they are having problems with the unit. That’s why they’re using ice to maintain temperature, but temperature was not being maintained to 41 today.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. observed multiple employee items included, but not limited to beverages and cell phone stored on or above food prep surfaces.