DILWORTH TASTING ROOM

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies flying around prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on food employee prepping food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no chlorine test trips inthe facility for dish machine. CDI. PIC ordered one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food.

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 a ziploc bag full of ROP'd tuna saku blocks that had surpassed the frozen stage and left without slits on the ROP packaging. CDI: PIC created slits in the ROP'd tuna saku blocks to introduce oxygen and prevent contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at the handsink inside the kitchen. CDI: GM who arrived on-site refilled dispenser with paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly flying around prep area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0 ppm quat sanitizer. CDI refilled sanitizer. Suggested that first sanitizer bucket and dry wiping cloth filled, let wiping cloth soak up sanitizer, dump out and refill.

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 some chipping, missing paint, behind table top ovens. Retouch

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in tall RIC in prep area holding above 41F including ambient for unknown amount of time. Observed cut cheese in cold drawer wrapped individually holding above 41F for over 4 hours. Observed house made roasted garlic and oil held out at room temperature. CDI All items voluntarily discarded. Have repairman look at both cold holding units. Do not wrap cheese after cutting, cool completely then wrap individually or do not wrap and place lid on containers overnight. 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 several ROP tuna. Items were also out of temp. CDI Items voluntarily discarded.

4-903.11(A)(C) Store single-use and single-service articles 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 single use items such as paper products, wiping clothes, and napkin linens outside in an open three sided outdoor space that can be accessed by outdoor elements, animals, and the public. Items need to be stored indoors repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not dispensing.CDI PIC replaced soap

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prosciutto and ambient temp in bottom right drawer holding above 41F. CDI PIC stated she had taken temperatures at 11 am and they were 41F. PIC moved items to tall RIC and will have cold drawer looked at. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of ibuprofen stored with oils and spices in prep area. CDI PIC moved item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies flying around in prep area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on food employee prepping food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer testing at 0 ppm quat. CDI PIC refilled and tested at 100 ppm

4-903.11(A)(C) Store single-use and single-service articles 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 single use items such as paper products, wiping clothes, and napkin linens outside in an open three sided outdoor space that can be accessed by outdoor elements, animals, and the public. Items need to be stored indoors

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand wash sink. CDI- Paper towels placed at the sink.

4-501.11 Maintain equipment in good repair. blast chiller broken

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone stored on clean dish storage rack. Keep employee items in designated area.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at female restroom hand sink. CDI-Hand wash sign provided by EHS.

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 shell eggs stored directly over butter. CDI-PIC corrected storage order.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed crab cake mix that was cooling in reachin unit. The crab cake mix was 53F at 3:01pm and 52F at 4:01pm. This cooling rate does not meet the minimum cooling rate of .12F per minute. Observed cooling rate was 0.02F per minute. CDI-With instruction from EHS, PIC moved crab mix to blast chiller to quickly cool.

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 multiple TCS foods in cold holding above 41F in hallway reachin. Reference temperature chart. CDI-All TCS foods were moved to alternative cooler that was previously used to hold raw agricultural products. This alternative unit is able to maintain cold holding temperatures of 41F or below.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in kitchen area and dining area. Increase pest control.

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 - Observed tuna offered undercooked lacking asterisk on menu. - VR - Verification required within 10 days to ensure menu has been corrected to include asterisk.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed small flies throughout kitchen. Contact licensed pest control operator to remove flies.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed personal employee water bottle sitting on prep countertop adjacent to food and in equipment.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed establishment offers a hangar steak cooked to order on menu. Process observed during inspection includes searing off the steak in a pan, removing the steak to a sheet pan, cooling the steak, and then re-heating the steak to order. EHS observed final cook temperature of steak to be at 99f when removed from first cook. This is a non-continuous cooking process that requires approval by the department. discontinue this process until such time that approval might be obtained. Steak must be cooked to final service temperature in one continuous process. Verificaion required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made caesar dressing made with unpasteurized raw shell egg in squirt bottle in ice bath on countertop at 44f. Ice bath level significantly lower than product level in bottle. CDI - bottle relocated to reach in cooler to chill. 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 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 expired containers of feta in cooler with date 7/16 and eel sauce date 7/18. Discard TCS foods once the date has expired. CDI - discarded.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of red peppers cooling in upright cooler in tightly sealed plastic tub. CDI - removed from tub and spread out for quick cooling. REPEAT. Note: extensive cooling observed occurring in ice baths on countertops in establishment. Establishment does not have a WIC or other equipment designed for cooling.

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 frozen vacuum sealed tuna thawing in sealed packaging in upright cooler. CDI - packaging opened to continue thawing.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in kitchen with stickers present indicating may not have been properly washed prior to use. Remove stickers and wash all produce that is not received in ready to eat form.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned equipment at 3 compartment sink. REPEAT

4-903.11(A)(C) Store single-use and single-service articles 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 open single service items and exposed paper goods stored in outside area which is unprotected with vines growing through the wall/ceilings and open to the exterior of the establishment. Store open single service items and paper goods in areas that are protected from contamination.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee manually washing soiled utensils in 3 part sink in 85f soapy wash water. CDI - water replaced with 110f water. REPEAT 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no holding thermometer to test hot water sanitizing temperatures in hi temp dish machine. Verification required within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diahrrea cleanup procedures. CDI, updated procedures emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Oberved goat cheese and mozzerela cheese overstacked in prep cooler between 45-48 degrees F. CDI, overstacked cheese voluntarily discarded.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed marinara sauce cooling in tightly covered container at 49 degrees F at 4:05. At 4:48 marinara sauce was at 48 degrees F. Cooling calculation indicated method not effective to ensure product reaches cooling parameters. CDI, foods transferred to shallow uncovered container and relocated to low reach in freezer to rapidly cool. Observed feta cheese cooling in tightly covered container at 48 degrees F in 2 door reach in. CDI, feta relocated to rapidly cool. Repeat.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled holster.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned equipment at 3 compartment sink.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed wash water at 101 degrees F. CDI by instruction to refill vat to greater than 110 degrees F if manually warewashing. CDI, employee to send equipment through dish machine to clean.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation on filters of ice machine. Clean.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves immediately after EHS entered kitchen, employee did not perform hand wash and continued to work with produce. CDI - Produce discarded, gloves discarded, hands washed before donning new gloves.

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 chopping radishes with bare hands. CDI- Produce discarded. EHS correct employee and hands were washed before handling new produce. REPEAT.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed dented can stored with food products for service. CDI - Can removed for credit.

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 gnocchi cooling in RIC tightly covered - no change in temperature in 50 minutes. PIC stated it was made this morning around 10 am, did not meeting cooling parameters. CDI - Discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed marinara cooling in RIC tightly covered - no change in temperature in 50 minutes. PIC stated marinara is not cooked, but combined products. Product was made this morning around 10 am, did not meeting cooling parameters. CDI - Discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Chef stated she uses raw eggs for caesar dressing recipe, Caesar salad on menu without asterisks disclosing consumer advisory. Observed Fish (add on for salads) with asterisks, after questioning PIC stated customers are able to order shrimp or seared tuna under that choice. CDI - Asteriks added to Caesar salad. Shrimp and tuna specified for add ons, shrimp not needing consumer advisory due to it being fully cooked product. New menu printed during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue chemical without label. CDI - PIC identified as glass cleaner; label added.

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 marinara and gnocchi cooling in RIC tightly covered. CDI - Discarded.

3-501.13 Use approved thawing methods. Observed raw chicken thawing under 82F water. EHS educated staff on thawing processes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles on prep surfaces. REPEAT.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinks, and employee donut stored on prep counters and cutting boards. CDI-All items were removed.

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 chopping herbs with no gloves. CDI-The employee stopped, washed hands, and donned gloves. REPEAT.

3-203.12 Shellstock, Maintaining Identification - PF Observed container of mussels with no tags in the container. CDI-Employee showed the larger bag where the mussels came from. CDI-Explained keeping the tag with the musssels at all times. The tag was provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones on the prep counters. CDI-The phones were removed.

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 cutting brie. CDI-The employee was instructed to wash hands and don gloves.

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 butternut bisque not cooled to 41F or below within the 6 hour time frame. CDI-The bisque was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the saute 4 drawer cooler holding product above 41F. CDI-The unit was turned down during the inspection. Food product was moved.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed incorrect consumer advisory on the menu. The asterisks on the menu are advising to a number of different options noted down below. The menu needs to be a little more clear on what is offered undercooked. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE MENUS ARE CORRECTED.

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 meatballs, beschemel, bisque cooling with tightly covered lids. The bisque and beschemel were in too large of containers. CDI-The bisque was discarded, and the lids were removed. The beschemel was divided up. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility does not have enough space to adequately cool the amount of food seen cooling today onsite. The permit is listed as a catergory III which means only 3 food items or less can be cooked, and cooled onsite. Additional equipment or menu reduction is needed to continue operating properly. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two drain covers stored in the hand washing sink. CDI-The two items were removed from the hand sink.

3-501.15 Cooling Methods - PF Observed items cooling tightly wrapped in the reach in cooler. CDI-The pasta and the beets were unwrapped to allow for proper cooling methods.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy in place available for review by EHS during inspection. PIC was able to explain principles of reporting symptoms and exclusion/restriction of employees, but could not show proof of employees being informed of requirements. CDI: EHS emailed copy of county employee health policy to PIC for distribution to employees to read and sign.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made oil and garlic mixture holding at room temperature on shelf on cook line. Mixture is made of a garlic and oil mix after solid garlic has been strained out, but is still TCS according to Food Code. CDI: EHS had mixture placed on TPHC to be discarded after 4 hours.

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 several meats (unopened packages labelled "Keep Refrigerated") and soft cheeses such as goat dated for 14 days in charcuterie units to left on cook line. If cured meats are to be kept longer than 7 days, information must be provided from the manufacturer stating the product does not provide conditions suitable for the growth of listeria. CDI: EHS verbally discussed with PIC and had them correct the date marking system to allow 7 days for the above products. REPEAT.

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

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 45F. -P Observed mushrooms cooling in tightly covered container at a rate of 0.13F/minute. Based on observed cooling and calculations, product would not have cooled in 2 hours. CDI: EHS intervened in cooling process and had mushrooms spread out on sheet pan and placed back into reach in for proper cooling.

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 milk and egg whites opened in far right (facing bar) reach in unit with no labels. CDI: Chef knew both items were opened day before holiday, and products were dated for 07/03.

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 mushrooms cooling in a tightly closed plastic container in large reach in used for cooling. CDI: Mushrooms vented and spread out on sheet pan to facilitate rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no functional thin probe thermometer on site for measure of thin foods such as leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back side door left open during inspection with small fan blowing toward door. Ensure that proper fly protection is used if doors are to be left open.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed pitchers of water stored outside and in dining room with top open. Ensure water is protected from physical contamination from environment.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked salmon in the refrigerator today that according to the chef reached 130-135F internally before being cooled down. Fish must be cooked 145F to be fully cooked. Chef states that salmon is not offered undercooked, but is finished cooking per order. Staff must fully cook this product before cooling down. CDI- salmon discarded.

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 salmon from 12.15 and cous cous from 12.21. Both of these products were stored at 41F or below but were past the 7 days allowed(remember that the first day counts as day one). cdi- both products discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle in the kitchen was not labeled today- cdi labeled during inspection. Keep small bottles of coloring labeled and keep reciepts if there are no labels and the box is not kept(they were from Harris Teeter).

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 utensils stored in clean room temperature water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting boards stored close the the handsink and they were getting splash on them- recommend putting up a splash guard or moving cutting board storage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wet test strips onsite that are no longer accurate. VR within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food preparation service. CDI- removed

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff donn gloves withour first washing hands. CDI- instruction provided

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee handle inside of employee beverage with gloves on then return to food preparation. CDI- gloves removed; hands washed

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed chef unaware food contact surfaces that come in contact with TCS foods must be washed, rinsed and sanitized every 4 hours in use. Stated slicer washed once daily. CDI- to be washed, rinsed and sanitized

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 cut brie and other soft, wet cheeses improperly date marked or not date marked. CDI- date marking corrected

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clen utensils stored against wall.