FOXCROFT WINE CO

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 Observed shellstock tags not in chronological order for past 90 days. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw shrimp stored directly behind a pan of bacon jam, stored inside the drawers of make table 2. CDI: PIC corrected storage order to prevent contamination. 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 pan of raw chicken milanesa stored directly above a pan full of raw marinated lamb, inside the lowboy portion of make table 3. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pan of sliced pepperoni and pan of sliced prosciutto both missing date labels and stored inside the lowboy portion of make table 1. Food employee stated both TCS items were prepared yesterday. CDI: Date labels were created. 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 pan of cooked mushrooms date-marked with a prep date of 6/10, stored inside make table 1. PIC stated this was the correct date of prep. CDI: PIC voluntarily discarded cooked mushrooms. Observed pan of diced tomatoes date-marked with a prep date of 6/16, stored inside make table 1. PIC stated that was not correct and actual date of prep was 3 days prior (6/22). CDI: PIC removed date label and created new date label with correct prep date. Observed pan of cooked potatoes date-marked with a prep date of 6/18, stored inside make table 2. PIC stated this was the correct date of prep. CDI: PIC voluntarily discarded potatoes. Observed pan of crab cakes date-marked with prep date of 6/18, stored inside make table 2. PIC stated this is a food item they freeze then thaw, and stated they thawed this item on Tuesday (6/23). CDI: PIC created second date label to depict the "clock start" date. Observed pan of tomato cream date-marked with prep date of 6/16, stored inside the WIC. PIC stated this was not correct and was actually prepared on Friday (6/19). CDI: PIC removed date label and created new date label with correct prep date. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cut gem lettuce, pan of spinach leaves, and a pan of sliced capicola all cold holding above 41F; all of these TCS food items were stored inside the cooler drawers of make table 3. All other TCS food items were cold holding at or below 41F. PIC stated these items are not kept in the make table overnight and was stocked a couple hours prior to EHS's arrival. CDI: PIC moved above mentioned TCS food items into the WIC to bring temperatures down to 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavily soiled/rusted triangle blades of both can openers, stored on the clean dish rack. Observed a box grater with visible food debris on the blades, stored on the clean dish rack. CDI: All multi-use equipment mentioned above were taken to the dish area to be re-washed/rinsed/sanitized. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of QUAT sanitizer stored at the make line. CDI: PIC labeled sanitizer bottle as "sanitizer" for easy identification and to prevent contamination.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a package of raw chicken that was thawing completely submerged under running water temping at 79F in the prep sink. CDI: PIC added buckets of ice to bring temperature down to 70F.

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 tomato cream, in a large, deep well container, holding above 41F. Item had been prepared the night before. Item did not cool properly. CDI PIC voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few raw meats holding above 41F in cold drawer sand RIC of same prep unit. Other items above were holding 41F and above. Items had not been out of prep unit today. CDI PIC placed raw meats back in WIC to cool rapidly. PIC will look at thermostat and spread out items as to not over fill unit. 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 .

3-501.18 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 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 prepared farro, beans, and an open container of milk with no date of prep. CDI PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle with sanitizer stored amongst equipment. CDI PIC stored spray bottle elsewhere correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean containers stacked wet. Allow dishes to air dry prior to stacking.

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 Observed several tags with out date of last used. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked potatoes holding above 41F for unknown amount of time. CDI PIC voluntarily 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked mussels with date of prep but not date of pull from freezer. CDI PIC placed date of pull from freezer. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of food on floor in dry storage and in WIC. Store food at least 6 inches off of floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kits for dish machine or sanitizer for sanitizer buckets. VR required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous containers stacked clean with sticker and sticker residue on outside, touching inside, food contact surface of next container. CDI PIC moved all items to dish are for re wash. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bottles of oil with no label.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed splintering on one hard wood plater that food is in direct contact with when used. CDI PIC discarded.

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 inside of RIF with debris and residue. Increase frequency of cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cans of paint stored for removal but inside facility near equipment. Remove or discard.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one employee handle raw meat with gloved hands, remove glove, and not wash hands before donning a new glove to continue with food prep. CDI-EHS educated employee on when to wash and hands were properly washed. 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 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 one employee wash hands, turn off facet without immediately drying and using a barrier to turn off soiled faucet. Hands were recontaminated. CDI-EHS educated employee on proper hand washing procedures and hands were properly washed.

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 sausage gravy and grilled onions from 10/31 and arugula from 10/27. Employee stated the arugula is replenished in the same container daily and the date was just not updated. CDI-All RTE TCS foods that were held past 7 days or incorrectly date marked were voluntarily discarded by PIC. Points not escalated due to improvement from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle. When tested, the contents were identified as quat sanitizer. CDI-EHS added label to spray bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees actively preparing food without wearing beard guards. Ensure beard guards are worn to prevent contamination.

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 employee drink stored on expo and on top of prep unit. CDI-PIC removed employee drinks from prep area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove glove and don new glove for food preparation. CDI-EHS explained observation to PIC. PIC educated employees and employee properly washed hands before continuing with food preparation.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw quail eggs stored directly over cheeses in WIC. CDI-PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed tomatoes stored over washed produce and RTE couscous in WIC. CDI-PIC corrected storage order.

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 garlic confit from 8/11, whipped feta from 8/11, Israeli salad from 8/10, and mojo (garlic in oil) from 8/5. CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.

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 one unlabeled squeeze bottle on prep line. Add label to working containers.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle that is not cleaned and sanitized every 4 hours. Store tongs on surface that is cleaned and sanitized at least every 4 hours.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed tongs stored on handsink. Do not store utensils on handsink. - CDI - PIC removed tongs and placed at dish machine to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in middle prep unit on cook line (see temperature chart). PIC placed all TCS items on ice and moved items to walk-in cooler to quickly cool. Per PIC, items were placed in unit prior to opening and therefore had been in units for less than 2 hours. EHS emailed PIC TPHC written procedures form if PIC wishes to utilize TPHC has an emergency measure. - VR - Verification required within 3 days to ensure unit is holding. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed all refrigeration units lacking thermometers. Ensure all refrigeration units have thermometers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat debris between housing and blade. Also, 4 ramekins stored as clean had food debris on them. CDI - PIC took listed items to dish machine to be re-washed. 0 pts. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.13 (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 tuna in vacuum packages observed in walk-in cooler and was completely thawed. CDI - PIC slit open packages. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Replace broken drain plug on dumpster. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and drink observed on front prep table. Do not store employee personal items where food is prepared. Store in a separate area.

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. - REPEAT - Observed sweet potatoes cooling in tightly covered containers in walk-in cooler. Do not cover items during active cooling. - CDI - PIC uncovered sweet potatoes and placed in shallow layer on sheet pan on speed rack.

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 various TCS foods holding above 41f in line flip top coolers. See chart. CDI - items relocated to WIC to chill back to 41f as they were stocked into cooler less than 4 hours prior. EHS observed that the items were also double panned which blocked air flow from the cooler. Do not double pan TCS foods in the flip top. 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 cut tomatoes, portioned octopus, and raw shrimp ambient cooling in line service coolers. Do not cool TCS foods in service units which are not designed to quickly cool food. Cool the food in the WIC quickly and then placed into the service coolers for use. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of ketchup and beans stored on the floor under dry storage racks. Store food at least 6 inches off of floor.

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 serving scoop laying in pan of olives in cold drawer with the handle of the scoop in direct contact with the olives.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying food pans and other utensils in kitchen area. Air dry utensils. Do not towel dry utensils.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with heavy wear/deep scratches no longer smooth and cleanable. Repair/replace.

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. Employee observed eating food in kitchen. Employee drink with no lid or straw observed on prep table in kitchen at start of inspection. Store employee beverages on a low shelf or separate area. Do not eat foods in kitchen.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Unwashed fennel stored on top shelf in walk-in cooler above washed vegetables. Do not store unwashed vegetables or produce above ready-to-eat foods. 0 pts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken skewers in walk-in cooler are partially cooked according to PIC. Non-continuous cooking of raw animal foods must be pre-approved with written procedures. CDI - Establishment e-mailed non-continuous cooking application.

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 . Cooked garlic in oil stored out of temperature control at 74F. CDI - Garlic in oil moved to walk-in cooler to cool as it had been out for 1 hour. 0 pts.

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 . Meat sauce was actively cooling in walk-in cooler in a deep pan. Use shallow pans to cool TCS foods rapidly. CDI - PIC split meat sauce into multiple shallow pans.

4-501.11 Maintain equipment in good repair. Torn gasket present on drawer of sandwich cooler. Replace torn gasket. 0 pts.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior panel and the interior of the chute accumulating black residue. Clean and maintain.

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 cooked grits datemarked for 9/14, past the 7 days. CDI - PIC voluntarily discarded. Facility is closed on sundays and mondays, therefore no one was at the establishment on 9/20 to discard.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket not at proper concentration. CDI - PIC remade sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of the reach in freezers accumulating food debris. Clean and maintain. Observed fans in the walk in cooler accumulating dust. -REPEAT-

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 dust building up on intake vent over the dishmachine. Clean and maintain. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the fans. Have cleaned.

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 dust buildup to the ceilings. Have cleaned.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee bags and keys on the shelves with facility paper product. CDI-The personal items were moved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked lamb stored below some raw hamburger in the saute cooler. CDI-The two drawers were rearranged.

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 mushrooms cooling on the speed rack below 135F. CDI-The mushrooms were moved to the walk in cooler.

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 employee bare handing red cabbage upon entrance to the kitchen. Also observed an employee bare handing arugula. CDI-Both employees stopped, discarded the items, washed hands, and donned clean gloves.

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 no thaw dates on the fennel stock. CDI-The fennel stock had been properly labeled with the thaw date. REPEAT.

4-501.11 Maintain equipment in good repair. Observed burned out light bulb in the hoodvents. Have replaced. Observed damaged metal lining of the prep sink. Have repaired or replaced.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a labeled employee food container stored on the top shelf of the walk in cooler. CDI-Explained that it is best practice to keep personal food items on the bottom shelf to prevent cross contamination. The container was moved to the bottom self.

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 Observed shellstock tags being stored along with tags from February of 2019. Explained that these tags need to be separated out, and only need to be kept onsite for at least 90 days. CDI-The facility reorganized the shellstock tags.

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 no thaw dates on several containers of the fennel stock located in the saute prep cooler. CDI-The fennel stock was discarded since it was unknown when the stock was pulled from the freezer. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the inside of the saute drawer cooler. Have cleaned.

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 employee not wearing gloves while slicing cheese. CDI-The employee was instructed to discard the product and properly wash hands and don clean gloves. REPEAT. *Points kept the same today, as all other employees were properly wearing gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink. CDI-Paper towels were provided.

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 chutney past its time/temperature date marking requirements. CDI-The product was discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a bowl with no handles being stored in the fries containers in the small reach in freezer. CDI-The bowl was removed. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of foil containers stored on the ground. CDI-The box was placed onto shelving.

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 employee slicing bread with bare hands. CDI: gloves donned and bread voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer used for fries to be stored as clean with potato skins left on it. CDI: item taken back to dish area for proper cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on the upper sides of the ice machine.

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 brillat cheese sliced yesterday without date label. CDI: cheese properly date labeled. Observed several items that PIC stated had been frozen and pulled out to thaw. EHS reminded PIC to ensure freeze date and pull dates are placed on products.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of oil and bin of sugar without labeling. CDI: items properly labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop without handle being stored in sugar bin. Ensure that scoops with handles are used so that they can be stored outside of product. CDI: scoop removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaning needed in clean equipment storage container by stand mixer. CDI: bin switched out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the exterior of dry storage bin lids. EHS was able to remove build-up with alcohol swab. CDI: lids taken to be cleaned.

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 Observed several shellstock tags without the date of sale of the last shellstock from the bag. EHS informed PIC of why dates are recorded. VERIFICATION REQUIRED within 10 days to determine compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing a 0 ppm chlorine residual during inspection. EHS discovered that supply had run out. CDI: Sanitizer supply restored, machine primed, and all items that had previously gone through the dish machine were re-washed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor adjacent to oven. CDI: Bucket elevated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portions of several items held in insufficient ice baths (mushrooms, onions, butter, etc) holding above 45F. CDI: Ice added to fully immerse product and begin rapid cooling process. REPEAT.

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 carmelized onions dated for 08/30 and feta cheese dated for 08/26 in walk in unit. CDI: Expired products voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled sanitizer stored on shelving in dry goods area. CDI: Bottle removed and labelled.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed ROP cut melon in walk in unit. Facility does not have a variance or approved HACCP plan. CDI: Melon voluntarily discarded and facility is to cease production unless an approved plan is submitted and variance recieved.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed house made ROP ready to eat product in walk in unit. Facility has not obtained a variance from NC DHHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes and cheese in flip top unit across from oven overstacked and holding above 45F. CDI: Top portions of out of temperature products were remvoed and sent to walk in to cool properly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed flatbreads on speed rack with no time stamp to indicate when the items left temperature control. Also observed that facility could not product written procedure for TPHC. CDI: EHS provided written procedure template and flatbreads placed on TPHC for 30 minutes prior to inspection (when they were made).

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 freshly cut cheeses cooling in covered plastic containers in flip top unit and prepared raw beef cooling in covered container in walk in. CDI: Prepared items were vented and sent to walk in for rapid cooling. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed take out boxes stored with food contact surface faceing up. CDI: Boxes inverted.

2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed several employees preparing food don gloves without washing their hands. CDI- PIC instructed employees to wash hands before food preparation occurred. After instruction EHS observed proper hand washing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cut greens stored in the flip top contacting a paper towel. CDI- PIC voluntarily discarded the item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed potato slicer stored clean with major food debris left on it. CDI- PIC had an employee clean equipment during the inspection.

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 vegetable and sliced tomatoes placed into service at 51F. Also observed blanched fries (50F) in the walk in, in dense container and tightly covered. EHS moved all items to the walk and uncovered to quickly cool. After 30 mins EHS observed these items at 45F.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.- Observed in use utensils stored on the oven handle. These items may come in contact with a persons cloths or the floor.

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 bri cheese not date marked and according to an employee the item had been opened two days ago. CDI- PIC voluntarily discarded the item.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- REPEAT- Observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- REPEAT- Observed dumpster lids missing. EHS informed facility should contact provider to replace lids. During the inspection PIC attempted to call provider however the number was unavailable according to PIC. PIC stated he would be contacting property manager.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed blanched fries, cooked sprouts, and charcuterie all uncovered in storage. PIC covered the items. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed lettuce being stored on linens. CDI- PIC voluntarily discarded the lettuce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed a produce slicer and a few pans stored clean with food debris left on them. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer bottles at 50 PPM QUAT. CDI- PIC changed bottles to 150 PPM QUAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed no consumer advisory asterisk on the menu items salmon, which is cooked to order, and the six minute egg. CDI- PIC changed the menu and produced 50 menus before the inspection was over.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed several wooden plates with knife cuts in them that formed deep grooves which makes it hard to clean. CDI- PIC voluntarily discarded the items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of resurfacing due to deep cuts and grooves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during the inspection. Also observed lids missing during the inspection. PIC closed dumpster doors

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 - 0pts- Observed employee chop RTE mushrooms. Employee stated the item was going to be put in a stock pot and brought well over 165F. CDI- Employee was encouraged to use gloves during prep. Employee washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -0pts- Observed no paper towels at back handsink. CDI- Employee replaced towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed meat slicer with food debris build up stored clean from yesterday according to employee. CDI- Employee broke down equipment. Employee washed, rinsed, and sanitized equipment during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black and pink build up on ice machine shield. PIC cleaned shield during inspection. -1.5pts

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -0pts- Observed a bri cheese cut and not date marked. PIC stated it was cut yesterday. CDI- PIC was able to back date item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 0pts- Observed dumpster doors opened during the inspection. PIC closed dumpster doors.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw un-pasteurized eggs stored over milk, cream, and other ready to eat foods. CDI - Moved. // Raw protein stored behind sauce bottles on make top unit. CDI - Sauce bottles moved to ensure no dripping occurs.

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 - 0pts - Anchovies dated for 9/8 and aioli with cooked eggs dated for 9/22 reading 43F. CDI - Both items discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. -0 pts - .One container of salt and two large bins of flour unlabeled. CDI - Labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Can opener holder, lower portion of prep table near and under slicer, and lower portion of freezer are in need of cleaning.

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 - Shell stock tags are not being properly dated with date of last use. Verification required by 6/30

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 on make top reading 55F. Observed tomato mix tightly covered reading 53F. CDI- All items must be properly cooled with on or more of the methods above.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - 0 pts - Air thermometers needed in cold holding units including the walk in cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - 0 pts - Observed container holding single service articles visibly soiled. CDI- Cleaned.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - 0pts - Establishment received salmon from two companies but only has an approved letter for one. CDI- Letter received during inspection. Ensure that you maintain a yearly updated letter for your salmon to prove it is free of parasites inorder to be undercooked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 0 pts. - One container of raw lamb stored over low boy drawer with covered ready to eat cheese. CDI- Product moved to back area. Although product is stored on make top if no catch pan is available ensure that no food from above can potentially contaminate the food below. NOTE: House smoked nuts on the menu are cold smoked on the stove top for 30 mins and immediately fried (375F) for about 7-10 mins. Product is cooled down and stored at room temperature. Product may be a TCS item and follow up is required.

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 - Brussels sprouts (3/19) and two containers of pickled vegetables out of date. CDI- Product discarded. Observed significant improvement in dating,

3-306.11 Protect food on display using shields, packaging, or other effective means. -P 3-307.11 Protect food from contamination sources not specifically noted by code. Observed a wait station in outdoor seating area that including exposed ice, scoop handle, cups, and plates. There was also wrapped silverware napkins and water. No handsink available in area. CDI- Station was removed from area. Discontinue this process until prior approval is met. PIC states that he will like to approach an outdoor bar permit amendment. Please contact the MCHD Environmental Health at 704-336-5100 for further information and requirements.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on the outside of containers holding ingredients and squirt bottles. Minor cleaning in gaskets and can opener holder.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - Discontinue storage of personal items on prep surfaces like cell phones.

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 - Fries that were cooked were spread by cook with bare hands. CDI- Fries were cooked again to reach 175F.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Soap missing in one unisex restroom. CDI- Soap provided. 6-301.14 Post a handwash sign at each handsink. - Hand washing signs missing in both restrooms.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several product on the line (onions, roasted potatoes, lettuce, cheese) were not dated. CDI- Product was properly dated. // Several items that have been cooked and frozen did not have thaw date. CDI- PIC placed pull/thaw date on all product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Cleaning needed on upper side of microwave and non-food contact side of slicer. CDI- Cleaned during inspection.

5-205.15 Maintain a plumbing system in good repair. - 0 pts - Repair hot water handle on hand sink so that it is consistently running.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered receptacle required in both restrooms.