TAP AND VINE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker residue on metal containers being stored as clean. CDI - PIC moved items to dish pit for w/r/s. 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 .

-REPEAT- 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 raw beef thawing under running water. Water temp was 78F. CDI - Item moved to walk-in cooler to thaw. EHS advised PIC that summer cold tap water temperatures are generally too warm to thaw items in the prep sink.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for semolina stored with handle in food. PIC moved scoop to dish pit for w/r/s and replaced with a clean scoop. All other scoops properly stored.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed non-functioning grill drawers. Repair or replace grill drawers.

-REPEAT- 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 build up of food debris on front and sides of coolers, fryers and other cooking equipment. PIC to address cleaning frequency.

-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 cracked floor tiles near reach-in freezer unit on cook line. Repair or replace cracked tiles.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed two light bulb shields missing over the pizza oven. Observed one light bulb shield missing over gas burners. Replace bulb covers. 6-303.11 Provide required lighting intensity. Observed two non-functional lights over the fryer. Observed one non-functional light over the dish machine. Repair or replace non-functioning bulbs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw tuna being stored over sauces in prep unit. Observed raw chicken being stored over cream in prep unit. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground turkey being stored over steak inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black and pink residue inside large ice machine. Clean as needed.

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 dinner menu lacking the “items are served raw or undercooked” statement on bottom of menu. Facility only had reminder statement. VERIFICATION REQUIRED.

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 sliced tomatoes cooling at a rate of 0F/min inside prep top. Observed stuffed mushrooms cooling at a rate of 0.05/min in container covered with a lid inside walk in cooler. CDI: Lid was removed from mushrooms. Tomatoes were moved to walk in cooler to cool. 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 (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 ground turkey thawing in stagnant water in prep sink. CDI: Item was removed from water and placed in walk in cooler

REPEAT 4-501.11 Maintain equipment in good repair. Observed heavy ice build up in reach in freezer on the cook line. Observed non-functioning grill drawers.

REPEAT 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 build up of food debris on front and sides of coolers, fryers and other cooking equipment. Observed minor debris in bottom of reach in freezer. Clean as needed.

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 cracked floor tiles near reach in freezer unit on cook line.

6-301.14 Post a handwash sign at each handsink. Observed missing hand washing signs by hand sink on make line and hand sink by walk in cooler. CDI - EHS provided hand washing signs to PIC to be posted. (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink and black residue. Increase cleaning frequency to avoid accumulation. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. EHS observed interior of microwave soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed polenta in make table reach in above 41; observed salmon, chicken, crab cakes, and asparagus out of temperature in lowboy coolers under grill. EHS observed ambient temperature of low boy cooler at 42-43. EHS observed door to lowboy in disrepair and difficult to shut fully. PIC has contacted repair technician to assess unit and door. All TCS foods beyond four hour hold was voluntarily discarded. EHS advised to monitor temperatures in unit closely and advised to move raw products to different cooler until assessed. If cold holding is observed on next inspection EHS discussed potential risk control plan implementation. 3-day VR required. REPEAT. (3) 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) EHS observed no date on cooked chicken in reach in cooler of make unit. Observed two bags of cooked sausage beyond 7 days in make table. Observed stuffed mushrooms in WIC with no date and cooked pasta held beyond 7 days. Facility cook/freezes a lot of items and EHS reviewed date marking with PIC. CDI - Items beyond 7 days were voluntarily discarded; if a date could not be procured that item was also voluntarily discarded. (1.5) 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 (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 raw tuna(thawed) in reach in of make unit still in intact ROP packaging. EHS advised to remove fish from reduced oxygen environment when thawed. CDI - Slit was cut into packaging to allow the entry of oxygen. REPEAT. (0.5)

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 bottles of sauces and oils on make line and reach in coolers unlabeled. Observed rice, quinoa, and other dry goods in dry storage unlabeled. EHS advised to label all working containers of foods if taken from original packaging. REPEAT. (1)

4-501.11 Maintain equipment in good repair. Observed drawers to low boy in disrepair; thermostat for low boy broken and on the floor. RIF by make unit accumulating a large amount of ice build up and RIC portion above freezer is dripping an excess amount of water onto covered containers. REPEAT. (1)

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 interior of make unit by RIF with soiled gaskets and interior of reach in compartments soiled. Increase cleaning frequency to avoid accumulation. Observed low boy cooler accumulating food debris present on the interior portion of unit. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris accumulating on the floor behind units on make line and throughout kitchen. Observed residue beginning to accumulate behind drink machine. Increase cleaning frequency to avoid accumulation. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of potatoes being stored in front of handsink in back prep area during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed hotel pan of short ribs in sautee prep, container of au jus in fryer prep, and container of bolognese in WIC uncovered during inspection. Ensure all food is properly protected while in storage. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. Container of sanitizer was very low. CDI - PIC tilted bucket to allow racking arm to reach product. Machine dispensing at 50ppm chlorine. Facility did not have back up container, PIC stated it is being delivered on 5/8/25. PIC is confident they have enough sanitizer to get through dinner service, and will acquire some from a neighboring facility if need be. EHS informed PIC if they run out of sanitizer before new product is received, they shall either voluntarily close, or serve all guests on single use items and w/r/s all kitchen utensils in three compartment sink. 1.5 pts. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock, meatballs, and mashed potatoes in steamwell holding below 135F during inspection. See temperature chart. CDI - PIC voluntarily discarded. Steamwell turned up. 0 pts. 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 all TCS foods in salad prep holding above 41F during inspection. Ambient in unit 47F. Observed TCS foods on right side of fryer prep holding above 41F during inspection. See temperature chart. All out of temperature foods voluntarily discarded, maintenance contacted during inspection. Units to operate on TPHC until they are repaired. 72 hour VR required. Repeat. 3 pts. 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 .

3-501.13 (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 raw tuna thawed while sealed in removed oxygen packaging during inspection. Packaging clearly stated it must be removed from packaging before thawing. CDI - Employee cut open all packages. 0 pts.

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 shaker bottles and hotel pans storing spice mixes not baring labels indicating its contents. CDI - Employee labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of potatoes being stored directly on the floor in back prep area during inspection. CDI - PIC moved to appropriate location. Repeat. 2 pts.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed RIF portion of RIC on main line frozen over during inspection. Various pieces of equipment throughout facility broken and out of commission. Observed strainer used to dust cocoa powder on dishes heavily damaged. Repair, replacement, or removal necessary. Repeat. 1 pt.

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 under grill unit, salad prep, and fryer prep littered with food debris during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

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 various cracked floor tiles throughout main prep line during inspection. Replacement or repair necessary. Repeat. 0.5 pts.

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 employee drink being stored on prep table at beginning of inspection. CDI - Employee moved to appropriate location. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to WIC during inspection. CDI - PIC supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on many dishes being stored as clean throughout facility. CDI - PIC began moving items to dish pit to be recleaned. 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 unsalted butter, buttermilk, and cooked beets in various units throughout front line area not maintaining 41F or below during inspection. Butter and beets were over stacked in prep units. CDI - PIC 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 .

3-501.15 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 cooked beets cooling in WIF while stored in a deep, partially covered container. Beets were not cooling rapidly. CDI - PIC moved beets to shallow, uncovered pan to hasten cooling. Beets achieved proper cooling rates during inspection. 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 (A), (B), (C ) Use approved thawing methods. Pf Observed large cut of beef being thawed in prep sink with no running water. CDI - PIC turned on faucet.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility during inspection. More frequent pest control may be needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed gnocchi on sheet tray in WIF directly under condenser unit. Condenser had leaked onto gnocchi, and food was encased in frozen water from unit. PIC stated they do not use gnocchi anymore. CDI - PIC discarded gnocchi and placed an empty sheet tray on top rack of speed rack to prevent further possible contamination.

4-501.11 Maintain equipment in good repair. Observed RIF on line heavily frozen over, and out of use dough mixer in back prep area during inspection. Repair needed for freezer. EHS recommended removing any equipment that is not used as to preclude pest harborage. Repeat.

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 food build up on shelves in multiple refrigeration units throughout facility, and food debris on the inside of the door of the fish lowboy. More frequent or thorough cleaning needed to preclude pest harborage. 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 multiple cracked floor tiles throughout facility. Repair or replacement needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw mahi stored over ready to eat sauces in reach in cooler. Observed raw tuna stored over ready to eat items in reach in cooler. CDI: Products were relocated. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mashed potatoes below 135F that employee stated he reheated to 141F 2 hours prior. CDI: Product was voluntarily discarded. Observed buffalo chicken dip reheating in steam table with 30 min left still at 116F. First temperature after reheating for 1 hour was 85F. CDI: Product moved to a pan and rapidly reheated to 166F on the stove within remaining time.REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed double boiler with au jus and beef broth stored on grill below 135F. CDI: Demi voluntarily discarded as it was from this morning and beef broth rapidly reheated to 209F due to it being made less than 1 hour prior. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gaskets on several coolers throughout facility damaged. Facility has gaskets on order. Observed one ice machine plastic door cracked. Facility has ordered door. Observed appetizer cooler is not maintaining 41F and below even after being repaired. Facility will continue to use TPHC during rush times and hold products in adjacent coolers when not in a rush period. REPEAT VIOLATION Improvements made as all issues have been addressed but are waiting on parts.

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 heavy build up on shelving in walk in cooler, and on the insides of some prep coolers. Observed side of broiler over fryers with heavy build up. Observed water build up in the bottom of the cooler drawers under the grill. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floor under and around large equipment such as grills, fryers, and coolers. REPEAT VIOLATION Previous violation corrected.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited oversight within kitchen as evidenced by improper holding temperatures, cooking, and cooling procedures/monitoring. CDI: EHS advised staff to continue using the Food Safety Checklist and cooling logs provided at the last inspection. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over ready to eat items in pizza cooler. CDI: Berries washed and moved to a different container. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind fully cooked chicken in reach in cooler drawer. CDI: Product reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm chlorine. Machine would not hold prime. PIC called a technician out during inspection. REPEAT VIOLATION VERIFICATION REQUIRED. Due to facility being historically very slow this week due to 4th of July and only having 7 reservations for today and 1 for tomorrow, facility will handwash in the kitchen 3-comp sink and all bar ware will go through dish machine at the bar. If facility exceeds 50 dine in patrons at any given time prior to EHS coming back to verify dish machine facility has agreed to use single service items. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast cooked to 155F-160F as a final temp. CDI: PIC returned item to grill and finished cooking it to over 165F.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed spinach dip, buffalo dip, not reheated 165F with 5 minutes left in the 2 hour reheating window. CDI: Items moved to a pan on the stove and reheated to over 165F in remaining 5 min.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed peppers cooling on speed rack at room temperature. CDI: Product voluntarily discarded. Facility has improved cooling procedures by using ice wands for soups and sauces and EHS observed sheet pans and cooling in the walk in cooler used for spaghetti and risotto during inspection. PIC stated they have done a lot of hands on training with staff to curb old habits and correct issues. EHS noted significant progress since previous inspection. EHS advised staff to continue using cooling logs and documenting the time items started cooling on the item pan. REPEAT VIOLATION Future violations will result in full point deduction, a risk control plan and/or permit action. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings in reach in part of appetizer cooler above 41F. Appetizer cooler is currently not being used for cold holding due to equipment not working. Facility is using TPHC for items in the prep top only and per PIC is not using the bottom for storage. CDI: Product was rapidly cooled as PIC stated they were brought up to be cooked for a large order approximately 1 hour prior. Observed baked potatoes sitting on speed rack between ovens at room temperature. PIC stated the speed rack was pulled from the walk in cooler to cool products and potatoes were brought out from cold holding in the walk in when the peppers were placed on there at 1130. CDI: Potatoes were cut up and cooled properly in the walk in. Observed some items in middle reach in part of prep cooler holding above 41F. PIC stated that they have been doing inventory and had left cooler open and had products out for inventory. CDI: EHS re-temped products 1.5 hrs later and many had returned to 41F, others were cooing down and holding at 43F-42F. REPEAT VIOLATION 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on goat cheese in reach in part of the pizza cooler, on goat cheese and feta in the walk in cooler. CDI: Goat cheese in pizza cooler was date marked for yesterday when it was opened. Cheeses in the walk in were voluntarily discarded. Observed no date mark on cream cheese in walk in cooler. CDI: Product date marked for open date of 6/26 when dips were made with the cream cheese. 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 .

3-501.15 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 peppers cooling at room temperature on a speed rack for more than 2 hours. CDI: Product voluntarily discarded. Observed chicken and asparagus cooling in cooler drawer of prep cooler. CDI: Chicken relocated to walk in cooler to cool. Asparagus spread out within cooler drawer. Observed provolone cheese cooling from being sliced in prep top cooler. CDI: Cheese spread out and placed in the walk in to properly cool. Observed portioned grilled chicken cooling in tightly wrapped and stacked tightly in a half pan. CDI: Chicken moved to a sheet pan and spread out to cool. REPEAT VIOLATION 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 .

4-501.11 Maintain equipment in good repair. Observed gaskets on several coolers throughout facility damaged. Observed top right cooler drawer off track and not sealing correctly. Observed one ice machine plastic door cracked. Observed appetizer cooler is not holding items at 41F and below. REPEAT VIOLATION Facility PIC has had gaskets measured and they have been ordered. A part for the cooler and cooler drawer has been ordered but has not yet arrived.

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 heavy build up on shelving in walk in cooler, insides of reach in coolers/reach in cooler shelving, and bottom of cooler drawers. REPEAT VIOLATION Some improvement from previous inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor build up on wall behind soda fountain in server area. REPEAT VIOLATION Previous violation corrected.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited oversight within kitchen as evidenced by improper holding temperatures and cooling procedures/monitoring. CDI: EHS provided PIC with Food Safety Checklist. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed apples stored over ready to eat items in walk in cooler. CDI: Apples relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0ppm chlorine. EHS noted that the stock bucket for sanitizer was empty. CDI: Sanitizer bucket was switched out and machine was at 100ppm by end of inspection. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lobster bisque, piccata sauce, marinara sauce, garlic cream, mashed potatoes, and prime rib roast cooling in walk in cooler from yesterday still above 41F. Observed beets cooling on speed rack from yesterday at room temperature. REPEAT VIOLATION EHS will follow up with facility regarding cooling during VR for menu. EHS provided PIC with a cooling log today. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed top layer of meatballs in steam well held below 135F. Product was not in liquid, therefore they were not held hot. CDI: Product voluntarily discarded. Observed piccata and Marsala sauces held on stove with no heat on below 135F. CDI: Product was 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 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 appetizer prep unit and right side of cooler drawers under grill holding food items above 41F. PIC phoned refrigeration company to come out during inspection. CDI: All TCS items were voluntarily discarded. VERIFICATION REQUIRED Observed shredded cheese in reach in above 41F. All other items in cooler at 36F. Product is used for quesadilla and PIC stated that staff likely left it on the counter after an order and had just put it back in the cooler. CDI: Product moved to the walk in to rapidly cool. 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 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 is not been labeled, or if the label is incorrect. -P Observed one pan of asparagus from 6/3 in cooler drawer. CDI: Asparagus voluntarily discarded. Observed container of housemade apple butter in reach in with date of 5/23. Per PIC apple butter was pulled from frozen 3 days prior. CDI: Date added. REPEAT VIOLATION Significant improvement from previous inspections as this was the only date marking issue. Future violations will result in a risk control plan and/or permit action. 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 no consumer advisory on brunch menu for all “add egg” options, breakfast skillet, breakfast platter, and biscuits and gravy. Observed no consumer advisory on lunch menu for burger slider under “pick 2” or the 2 burger slider special. Observed no consumer advisory for salmon add on to salad, or pan seared ahi tuna. The same issues are on the table tripod menus for the lunch menu. VERIFICATION REQUIRED NOTE: Observed Caesar salad asterisked when Caesar dressing has no raw eggs. 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 no asterisk for the reminder statement on the dinner menu. NOTE: Observed consumer advisory on brunch menu partially covered by menu holder. Ensure that all parts of the consumer advisory are visible to customers.

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 lobster bisque, garlic cream sauce, marinara, and piccata sauce cooling in walk in cooler in deep covered containers. Observed roast cooling in large uncut portion. Observed beets cooling at room temperature from yesterday. CDI: All items voluntarily discarded. EHS and PIC discussed proper cooling methods including using pans with more surface area, stirring, and ice wands. 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 ROP fish thawed in walk in cooler and cooler drawers. CDI: corners cut to remove from vacuum packaged state. Fish from cooler drawer voluntarily discarded. See #22. REPEAT VIOLATION

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 squeeze bottle of wine and oil on cook line with no labels. CDI: Bottles labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting brussel sprouts straight from the box. CDI: Brussel sprouts washed. Observed avocados with stickers remaining stored in lettuce at pizza line and in prep top at main cook line. CDI: Products washed and stickers removed. Observed tomato with sticker remaining sliced and stored in prep top. CDI: Tomato voluntarily discarded.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored at cook line in water at 85F. CDI: Utensils cleaned.

4-501.11 Maintain equipment in good repair. Observed gaskets on several coolers throughout facility damaged. Observed top right cooler drawer off track and not sealing correctly causing cold holding issues.

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 heavy build up on shelving in walk in cooler, insides of reach in coolers/reach in cooler shelving, and bottom of cooler drawers. Observed sides of equipment on the line with build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. This is a shared dumpster. CDI: Doors closed. 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 boxes/cartons on ground within enclosure.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some soil buildup behind and underneath equipment on cook line. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed baked potato cooling from night before according to PIC at 84 degrees F and pasta at 73 degrees F on rack near oven. Observed deep covered pan of Mac and cheese cooling at 47 degrees F in covered pan. CDI, foods 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed Bologna’s with prep date of 2/5, cooked lamb with prep date of 2/5, buffalo chicken with prep date of 2/5. CDI, foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 baked potato cooling from night before according to PIC at 84 degrees F and pasta at 73 degrees F on rack near oven. Observed deep covered pan of Mac and cheese cooling at 47 degrees F in covered pan. CDI, foods 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 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 fish being thawed under running water at 80 degrees F. Observed vacuum packaged tuna thawing in vacuum packaged environment. CDI corners cut to remove from vacuum packaged state and fish under water relocated to walk in cooler to thaw

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some soil buildup behind and on sides of equipment at prep line.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employee not able to demonstrate knowledge of several reportable symptoms and illnesses. Poster on employee health did not include reporting and restriction. Updated employee health policy emailed to operator. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink residue and black residue accumulating near ice machine chute and black residue on door tracts of ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed beets cooling on rack next to oven on line at 110 degrees F in tightly covered container. Beets dropped to 103 degrees F at 2:51. Cooling calculation indicated method not effective to reach cooling parameters. Beets and chicken wings relocated to uncovered shallow trays in walk in cooler. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk, unsalted butter and sour cream between 43-52 degrees F. Observed buttermilk held at 57 degrees F on counter at breading station. CDI, milk butter and sour cream voluntarily discarded. TPHC procedures provided as manager was considering to use TPHC for buttermilk. 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 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 is not been labeled, or if the label is incorrect. -P - Observed meatballs, goat cheese not date marked in walk in cooler. Observed 2nd container of goat cheese with prep date of 9/13. Observed pasta with prep date of 9/6, pimento cheese with prep date of 9/1 and chicken wings with prep date of 9/12. CDI, items voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 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 disclosure missing on menu for fish over red undercooked on lunch menu. Observed blackened salmon on menu not asterisked to identify item is included in consumer advisory but employees stated item could be served cooked to order. Vr required. Some improvement made points not escalated.

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 beets cooling on rack next to oven on line at 110 degrees F in tightly covered container. Beets dropped to 103 degrees F at 2:51. Cooling calculation indicated method not effective to reach cooling parameters. Beets and chicken wings relocated to uncovered shallow trays in walk in cooler. 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 fish being thawed under running water at 80 degrees F. Observed vacuum packaged tuna thawing in vacuum packaged environment. CDI corners cut to remove from vacuum packaged state and fish under water relocated to walk in cooler to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 bags of clean linen stored on ground.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispensers at sink not providing quart sanitizer at required concentration. Facility made batch of chlorine sanitizer at 3 compartment sink and to contact EcoLab. Observed several lights out under hood ventilation system.

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 increased general cleaning needed on shelving, gaskets and behind cooking equipment on line. Some grease and soil accumulating behind and under equipment at prep line.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed marinara sauce, bolognese, Alfredo sauce, meatballs all being held below 135F in steam well on serving line and spinach artichoke dip, marinara sauce, queso and buffalo dip being held below 135F in hot holding unit at the end of serving line. PIC stated items were placed in unit at 9:15. CDI: Marinara sauce, bolognese and alfredo sauce were reheated to above 165F by 11:15. All other items were not able to be reheated in time, PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of sliced tomatoes being held in prep flip top cooler at 48F. CDI: PIC placed container in WIC to rapidly cool to 41F or below as they had been placed in flip top approx. 1 hour prior.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Observed a container of cooked lamb and a large plastic container of garlic cream sauce in WIC and containers of guacamole, hummus and chicken salad in RIC all being stored past their respective expiration dates. CDI: PIC discarded items. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed containers of cole slaw, sliced cherry tomatoes, and tomato cucumber salad being held in prep RI cooler, a container of pimento cheese in RIC, sheet trays of blanched fries, cooked broccoli and egg rolls on speed rack in WIC all missing date marks. CDI: PIC date marked items as they were prepared within the last 2 days. EHS verified containers by date marks of bulk containers in WIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing consumer advisory on tuna tartare, burger slider and bison slider on express lunch menu. VERIFICATION REQUIRED within 10 days to ensure menu is updated with consumer advisory.

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 working containers of oils and salts on cook line with no labels. CDI: PIC labeled bottles of oil and container of salt. REPEAT

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 2 dented cans of ketchup being stored on a shelf amongst non dented cans in dry storage area. CDI: PIC segregated dented cans from non dented cans. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of bread products and a box of vegetables being stored directly on floor in WIF. CDI: PIC placed items on shelves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink next to soda fountain. CDI: Dispenser was repaired and paper towels were made available.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken breast cooked to 152F as a final temp. CDI: PIC returned item to oven to cook to 167F before serving.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety 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 . Observed a container of anchovies and a zip lock bag of sausage being stored in pizza prep RI unit date marked 2/26. CDI: PIC voluntarily discarded items. REPEAT

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 For more information, please visit: http://meck.co/FoodSafety 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 . Observed pimento cheese and bruschetta mix cooling in large deep covered plastic containers in WIC not cooling at a sufficient rate to meet cooling parameters. See temp chart. CDI: PIC moved items to shallow metal pans and placed uncovered in WIC to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed calamari thawing in prep sink half under running water and not submerged in water. Also observed fully cooked lamb thawing on prep counter at room temp. CDI: PIC placed calamari in a metal bowl under cold running water to allow calamari to be submerged while thawing. PIC placed lamb in WIC to continue thawing under 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 two large plastic containers of flour unlabeled being stored under prep counters.

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 wiping cloths being used to line the bottom of a drawer cooler with fully cooked chicken resting directly on top of cloths. CDI: PIC voluntarily discarded chicken. 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 cans of tomato ketchup and beans being stored with non dented cans on dry storage shelf. CDI: PIC relocated dented cans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate test strips for lactic acid which facility uses for it’s 3 compartment sink and sanitizer for prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine sanitizer not reach required level of concentration. VERIFICATION REQUIRED within 3 days to ensure dish machine sanitizer is reaching proper concentration. Facility will use 3 compartment sink until dish machine is fully operable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mashed potatoes hot holding at 128F. CDI: PIC returned potatoes to reheat item to 165F before returning to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Sliced tomatoes at 47F, American Cheese at 51F, Cut romaine at 49F, Prime Rib at 45F, and Lobster at 45F in prep unit 3 on cook line. Ambient air temp of unit measured 44F. PIC states items were in unit overnight and voluntarily discarded items. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Observed 2 containers of cooked mushrooms prepared yesterday without date mark in prep cooler drawer. CDI: PIC date marked items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed lobster sauce prepared on 12/8 in WIC that was past expiration. CDI: PIC discarded item.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on menu does not include disclosure. Only reminder is present on menu. VERIFICATION REQUIRED within 10 days to ensure disclosure is added to consumer advisory. REPEAT

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 thawed in RIC in ROP. CDI: PIC cut open packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items already cooled in pans on bottom shelf of WIC uncovered. CDI: PIC covered items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths lying on prep counters while not in use. Store wiping cloths in sanitizer buckets while not in use.

4-501.11 Maintain equipment in good repair. Observed prep unit holding an ambient air temp of 44F. PIC contacted service provider during inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. PIC is not checking delivery temperatures of TCS foods. Delivery was conducted 30 minutes before inspection began. EHS checked temperature of sour cream in walk-in cooler from delivery and it measured 51F. TCS foods must be received at 41F or less. CDI - PIC educated on duties of PIC and checking delivery temperatures.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and dark buildup present on top of interior of ice machine. Clean ice machine more frequently. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety 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 . Large container of Alfredo sauce measured 54F and began cooling last night. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Alfredo discarded. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Sour cream in walk-in cooler measured 51F and was delivery 30 minutes before inspection began. TCS foods in cold holding shall measure 41F or less. CDI - Sour cream moved to freezer to cool rapidly. REPEAT. Ensure delivery temperatures of TCS foods are monitored to ensure they arrive at 41F or less.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Caesar dressing is made using raw shell eggs. No denotation on menu stating that the Caesar contains raw animal food. VR - Verification required within 10 days that asterisk has been added to the menu beside items with Caesar dressing. REPEAT

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 For more information please visit: http://meck.co/FoodSafety 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 . Alfredo sauce cooled overnight in large container and still measured 54F. Use shallow pans, ice wands, ice baths, etc to cool large batches of TCS foods. Cooling methods must be able to cool the TCS food within the proper cooling parameters. CDI - Alfredo discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live small roach found during inspection. Flies also present in kitchen. Contact pest control for servicing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. PIC wearing watch on wrist while preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. REPEAT

4-501.11 Maintain equipment in good repair. 1 torn gasket on sandwich cooler door. Sandwich cooler lids are missing handles (REPEAT). 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed on back prep table and employee bag/purse observed on flour bin. Store employee personal items separately. REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 4 shellstock tags for mussels did not have dates last shellstock was sold on them. Put date on each shellstock tag once bag or container is empty and keep at establishment for at least 90 days. CDI - PIC educated on requirement. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Pan of raw grouper stored on shelf above ready-to-eat dried meats in walk-in cooler. Container of Caesar dressing made with raw egg stored above pans of soup in walk-in cooler. Do not store products containing raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Food storage order corrected during inspection. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Alfredo sauce in steam table measured 115-145F after reheating. Reheat leftover TCS foods to at least 165F within 2 hours prior to hot holding. CDI - Alfredo reheated on stove top to 175F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 2 containers of garlic butter stored out of temperature control since yesterday and measured 70F. CDI - Garlic butter discarded. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 . Pan of fries from yesterday in walk-in cooler were not date marked. Cooked mushrooms, cooked chicken, and ham were not date marked in sandwich cooler. TCS ready-to-eat foods must be date marked if held for 24 hours. CDI - Dates placed on items by PIC. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Container of pickled vegetables were prepared on 4-14 and had not yet been discarded. CDI - PIC discarded pickled vegetables.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on brunch menu. Brunch menu has eggs included in several options on menu with ability to order them undercooked. VR - Verification required within 10 days that establishment has added consumer advisory to menu.

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. Raw grouper completely thawed in walk-in cooler was still in vacuum package. Remove raw fish from ROP packaging before thawing under refrigeration. CDI - PIC slit bags during inspection. 0 pts.

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. Bottles of oils and containers of salt were not labelled. Label all food that is not easily identifiable. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. 1 cut avocado in sandwich cooler still had sticker on husk. Employee observed cutting mushrooms straight out of box without washing. Fruits and vegetables must be washed thoroughly before use. Remove stickers during wash process. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle in ice machine laying in ice and ice scoop laying in ice in ice bin. Handles of utensils must not contact the food or ice.

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door and upright cooler/freezer door. Gasket missing on 1 refrigerated drawer unit. Repair/replace listed equipment. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster is missing lid. Contact landlord to replace dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage in dish machine area. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored above mayo buckets in cooler. Store employee food in a separate area, such as the bottom shelf. 0 pts.