BULLA GASTROBAR

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bottom of container coming into contact with mushrooms. CDI: Container was removed from mushrooms.

-REPEAT- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed gallon of milk opened at lunch in small RIC at front drink station at 43F. CDI - PIC moved milk to WIC for rapid cooling to 41F or below. Points descalated due to improvement in cold holding. 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 .

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed non-operational walk-in-freezer in basement by trash compactor. Per PIC, WIF is not used by facility. EHS verified that equipment is empty and not in use.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near glass dish machine. CDI: Paper towels were placed at sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed both main dish machine and small glass dish machine at 0ppm chlorine after running multiple cycles. Ecolab arrived during inspection and repaired main dish machine, new concentration is 50ppm chlorine. VERIFICATION REQUIRED. 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

REPEAT 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 corn purée and brisket above 41F after cooling overnight. Observed peppers at 77F after more than 2 hours of cooling. CDI: All items were 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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of corn purée, béchamel, and lemon cream sauce all below 135F. Observed 2 pans of meatballs sitting out on counter below 135F. CDI: All items were 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in lowboy such as blanched potatoes, soup and kale above 41F. Ambient air of unit was 50F. According to employee thermomstat was turned up too high for unit. Employee adjusted thermomstat during inspection. Observed blanched potatoes sitting out at room temperature on counter above 41F. Potatoes voluntarily discarded. VERIFICATION REQUIRED. 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 .

3-603.11 (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 salmon under salads and spicy tuna bowl on lunch menu without asterisks. Observed salmon carpaccio on dinner menu without asterisk. According to PIC, items are offered undercooked. VERIFICATION REQUIRED.

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. Observed corn purée cooling overnight in a large plastic container tightly covered with a lid. Observed brisket cooling from last night in a plastic container covered with a lid. Observed peppers cooling at room temperature missing the 2 hour window. Observed raw chicken skewers cooling at a rate of 0.01F/min inside grill drawers. CDI: Chicken skewers were placed in walk in cooler to cool. EHS and PIC discussed cooling methods. 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 calamari thawing not submerged under running water at 76F. Observed raw shrimp thawing at room temperature on drain board of 3 comp sink. CDI: Items were placed in walk in cooler.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop with handle down inside of raw chicken.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and metal pans wet stacked.

REPEAT 4-501.11 Maintain equipment in good repair. Observed out of service Walk in freezer downstairs near trash compactor.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee wash hands and then recontaminate them by turning the faucet off with bare hands. Observed an employee washing dirty dishes and switching to clean dishes without washing hands. CDI - Employees were educated on proper hand washing techniques and rewashed their hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at two separate hand sinks. CDI - Manager provided during inspection.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the glass dishwasher with 10ppm chlorine. CDI - Machine was primed and came up to the appropriate concentration. Improvements made from previous inspection due to the pass-through dish machine working properly.

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 47 degree sofrito and brava sauce that had been cooked the day before. CDI - Items were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 120 degree rice in reach-in warmer. CDI - Item was voluntarily discarded.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three of the four prep cooler wells above 41 degrees. (See temperature chart.) CDI - All TCS foods were voluntarily discarded.

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 open packages of mozzarella cheese and goat cheese in the walk-in cooler without date marks. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

3-DAY VERIFICATION REQUIRED 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed three of four prep coolers wells above 41 degrees. Facility relies heavily on these coolers for service. 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 sofrito and brava sauce cooling in large, deep plastic containers with lids sealed. Items did not meet cooling parameters over night in the walk-in cooler. CDI - Items were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the juicing machine and kitchen elevator.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food while wearing a watch and no hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths open prep surfaces throughout the kitchen.

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 scoops for flour and sugar with the handles submerged in the product.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

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 boxes of single-service containers on the floor of dry storage.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout the cook line with deep stains and cuts. 4-501.11 Maintain equipment in good repair. Observed three of four prep coolers failing to keep foods at 41 degrees or less. EHS noticed an out-of-service WIF is downstairs. Manager stated that it has been out of service for as long as they have worked here. (1 year) 4-502.11(A) Maintain utensils in good repair. Observed melted utensils in the dish room. Observed a had juicer with chipping paint.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Vomit and Diarrhea cleanup plan is missing due to the previous manager removing it from the establishment. CDI - EHS provided during inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed missing soap at the back kitchen hand sink. CDI - Soap was provided by the manager.

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 one package of ground beef stored above whole-muscle meat. CDI - Item was placed in the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is reading 0ppm chlorine. CDI - The three compartment sink will be used until it is repaired. Manager called Ecolab during inspection.

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 two containers of cooked beets that were past the 7-day date mark. CDI - Beets were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one canister of butane stored above a prep surface. CDI - Item was removed.

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 two dented cans. CDI - Items were removed to be returned to the supplier. Improvement from previous inspection. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish being stored with undrained ice.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few small cutting boards on the prep line with stains. The main cutting boards have been resurfaced throughout the kitchen. Significant improvement from previous inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the entire prep line of coolers not working properly with no response from the person in charge. CDI - EHS educated staff on when and how to take temperatures. EHS also discussed the importance of proper temperature control and what is considered an “immediate hazard” that requires response. Establishment has voluntarily closed until all equipment is working properly.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the 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 improper cooling rates. (See temperature chart) CDI - Items were spread into thin metal pans to increase cooling rates. EHS recommends using ice wands and thin metal pans.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all 4 prep coolers and a Low Boy cooler holding foods above 41 degrees. All TCS foods were voluntarily discarded. Facility has voluntarily closed until units can be repaired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle with no label. CDI - Manager labeled bottle during 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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed improper cooling rates due to deep plastic containers being used to cool beans and tomato sauce. CDI - Items were moved to smaller, metal pans. Establishment has voluntarily closed until cold-holding units can be repaired.

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 several dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed the entire prep line of coolers not working properly. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep stains and cuts throughout the entire cook line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold-smoked salmon stored above olives after being prepared for Salmon Carpaccio. CDI - Item was moved to the correct order.

REPEAT. 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, cooked onions, sofrito, cooked peppers and garlic in oil above 41 degrees in one prep cooler. Observed fried peppers on the counter at 76 degrees. Observed potato tortilla (cooked eggs, onion, potato) on a speed rack at 76 degrees. All items were voluntarily discarded. Prep cooler top will not be used until it is repaired.

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 open wheel of soft Valdeon Cheese (Spanish Blue Cheese) with no date mark. CDI - Item was dated for when it was opened.

10-DAY VERIFICATION REQUIRED 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 missing asterisk* for Salmon Carpaccio.

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 one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with watches or bracelets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen or on shoulders of cooks.

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 being stored in 130 degree water. CDI - Grill was turned on and water rose above 135 degrees.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed many cutting boards with deep, dark staining.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Food container in hand sink in dish wash area. Container removed.

4-501.114 (A) Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Dish machine registering less than 50 ppm on chlorine test strip. Technician arrived and repaired unit.

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 Serrano ham more than 41F in prep top for 90 minutes. Ham moved to walk in to reach 41F or below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed dishes labeled as clean to contain splashes of food on them, and to have sticker residue left on them. CDI-dishes taken to the dishmachine to be rewashed rinsed and sanitized. REPEAT - 3 -

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 shredded cheese, unsalted butter, Serrano ham, and gazpacho in right side prep unit above 41F. Observed pepper stew, pork tenderloin, rice, scallops, shrimp, and raw chicken in the left side prep unit above 41F. Both prep units share a compressor. PIC has technician coming at 8:00am the following morning to check on a separate unit and will have this unit checked as well. All TCS foods in both units were voluntarily discarded. Emergency TPHC will be used for TCS items on line. Procedure verified. A VR will be conducted within 3 days to verify repair of both line units. - 3 - REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on cook’s line. Per PIC, pest control is conducted every two weeks. Records reviewed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. - 0.5 - REPEAT

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign present at the hand washing sink located in dish area. Provided by REHS during th inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed dishes with food debris left attached and greasy films. Ensure that dishes are being properly cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 and cooked potatoes both stored too high inside of the prep unit causing them to be above temperature threshold along with cooling methods. CDI- Both items were broken down in to smaller portions and moved to walk in cooler to be brought down below temperature threshold.

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 Cooked potatoes were bagged warm and placed inside of prep unit to cool. Ensure that foods are cooling using proper cooling methods. Observed cooked potatoes in bulk pans cooling inside of walk in cooler. Cooked potatoes were spread out on sheet pan to cool at a faster rate during the inspection. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep unit that were washed but contained stickers. Ensure that fruits and vegetables are washed and labels are removed. CDI- Cut avocados were discarded during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed dishes labeled as clean to contain splashes of food on them, and to have sticker residue left on them. CDI-dishes taken to the dishmachine to be rewashed rinsed and sanitized. REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obserevd buildup in ice machine.

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 meatballs and Demi glaze hot holding below 135F. CDI-foods were returned to the stove to reheat to 165.

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 lentil soup, cheese, brava sauce, and pork in the cold drawers and reach in that were holding above 41F. Pork, cheese and brava were discarded. Lentil soup was placed into the WIC to rapidly cool down. 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 tomato paste, brava sauce, mashed tomatoes, bacon wrapped dates and cheese in cold drawers that were not dated. CDI-items were correctly dated.

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 oil and white wine that were not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while prepping food.

3-302.15 Wash fruits and vegetables prior to use. Observed produce in WIC that were washed but contained stickers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed dishes labeled as clean to contain splashes of food on them, and to have sticker residue left on them. CDI-dishes taken to the dishmachine to be rewashed rinsed and sanitized.

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 chorizo, carmelized onions, spinach, pork, artichokes and garlic that were holding above 41F. Chorizo was holding in cold drawer and had been left in overnight. Artichokes, garlic and caramelized onions were prepped today. Spinach was put out during lunch time and was placed in the cold drawer. CDI-spinach and chorizo were discarded. Artichokes garlic and onions were placed onto ice to rapidly cool back down.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothe being held out on the countertops and cutting boards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT

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. Observed raw sirloin being stored over sauce in the reach in cooler. CDI-sirloin was moved to the bottom of the reach in cooler.

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 sugar, bread crumbs and flour without a label. CDI-items were labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of in use utensils in foods. CDI-utensils were removed from foods REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans. REPEAT

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 rice in the WIC that was above 41F. Observed potatoes and onions in flip unit that were above 41F, and observed foods (mushroom soup, peas) in reach in on front line that were above 41F. Rice had a prep date of 03-06, potatoes were prepared earlier in the day, and foods in the reach in cooler were prepared earlier in the day and were brought from the WIC to the reach in. CDI-rice was discarded. Potatoes were placed into an ice bath and put into the WIC to cool down. Onions were discarded. Foods in the reach in were placed into the freezer to rapidly cool down. REPEAT Reach in unit and attached flip unit is down. VR will be done. No foods to be placed into unit until it is fixed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while prepping food.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of in use utensils in foods. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean pans.

4-501.11 Maintain equipment in good repair. Observed reach in cooler on front line in need of repair. Was not properly holding temperature at 41F. VR to be done by 08-18-2022. Equipment will not be used until it has been fixed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink located at rear sink near 3 compartment sink. CDI, PIC supplied paper towels to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in drawers located half way on prep line cold holding TCS foods above 41F. PIC was aware of issue prior to inspection and had placed TCS foods on ice to maintain temperature however, TCS foods were not 41F or below. PIC had already contacted maintenance to have reach in drawer fixed. All other cold holding equipment on main line and other reach in drawers on main line were holding TCS foods at or below 41F. After conversation with PIC it was determined that TCS food had not been out of temperature longer than 2 hours. CDI, all TCS foods in reach in drawer was placed in walk in cooler to rapidly chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies within bar area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bar area stored in red sanitizer bucket reading at 0ppm Qac. Observed in use wiping clothes not stored completely in sanitizing solution on server prep line.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several food containers on main prep line with the handle stored directly in contact with food. Observed round foil containers that resemble a little bowl, that did not have a handle, stored in food and being used a an utensil (in rice on main line and salt container in dry storage area). CDI, PIC removed foil containers and replaced them with a utensil that had a handle.

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 minor food reside build up to cooking equipment throughout kitchen. EHS advises facility to increase cleaning frequency of equipment within kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed bartender turn faucet off with their bare hands after handwashing. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels supplied at handwashing sink. CDI, towels supplied.

Observed potatoe cooling at 53 degrees F at 2:02pm and remained at 53 degrees F at 2:46pm in deep containers portioned in walk in cooler. CDI, potatoe relocated to shallow sheet pans in walk in cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ambient air cooler of dessert cooler at 61 degrees F. Milk and flan was at 53 degrees F. CDI, items voluntarily discarded by PIC. Observed prep cooler at line not maintaining TCS foods at 41 degrees F and observed chorizo, cheese, kale, corn puree, beef above 41 degrees F. See temperature observations above. Observed ice buildup in near cooler. Operator contacted Day and Night Refrigeration to schedule maintenance while on-site. TPHC form given to operator to use until equipment repaired. Visit needed to ensure long term compliance for cold holding and repair of units on line.

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. -Observed potatoe cooling at 53 degrees F at 2:02pm and remained at 53 degrees F at 2:46pm in deep containers portioned in walk in cooler. CDI, potatoe relocated to shallow sheet pans in walk in cooler.Pf - Obsered sauce cooling in deep container in walk in cooler. CDI and proper cooling methods discussed with PIC.

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 ice scoop stored in holster collecting water. Observed knives wedged in soiled area along front prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed lids and plastic containers wet stacked at dishwashing area. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service articles stored on ground at storage area.

4-501.11 Good Repair and Proper Adjustment-Equipment - - Observed torn gasket on door of prep cooler. Observed ice buildup and cooler not maintaining TCS foods at prep line.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Unidentifiable black substance in panco bread crumb container in back corner, CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife stored on metal strip had food debris on blade. CDI- Taken to dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers. REPEAT

6-301.14 Post a handwash sign at each handsink. Hand wash sign not posted at sink at bar and rest room sinks. CDI- Provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above RTE egg plant in reach in cooler. CDI- Chicken moved. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. CDI- Primed by PIC on site and recorded at 200ppm. Assure machine is working and recording proper chemical concentrations vis use of strips. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Mushroom sauce and lemon creme recorded below 135F (see chart). CDI- Placed on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice, octopus, salmon, crawfish, tortilla batter, red pepper sauce all recorded above 41F (see chart). CDI- Majority discarded, some cooled down. 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 Cooked jalapeños and bacon wraps not dated. CDI- Dated. 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 Chickpea soup out of date. CDI- Discarded.

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 Tortilla batter held on TPHC did not have begin/end time recorded. CDI - Recorded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu does not have disclosure for consumer advisory. REPEAT. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One chemical bottle not labeled. CDI- Labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottles of oils, honey, containers of flours not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor in WIC. CDI- Removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket recorded low at 50ppm. CDI- Re filled. Wet cloths stored on cutting boards. CDI- Moved. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Observed employee drying dishes with a cloth. Only dry via means of air drying.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap not dispensing at hand sink in dish area. CDI - Soap dispenser was fixed. - 0 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE foods and sauces in RIC. CDI - Storage order rearranged 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored above raw seafood in walk in cooler. CDI - Storage order rearranged. -1.5 -

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed chemical dish machine in kitchen measuring 0ppm chlorine. CDI - Ecolab representitive came anf fixed machine onsite. Machine now reading 200 ppm. - REPEAT - - 3 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods in walk in cooler reading between 42-59F. Items include heat treated plant food, cooked proteins, as well as other TCS foods. Items were voluntarilly discarded by PIC. Ambient temperature of walk in cooler reading 44F. Product disposition form given to PIC. CDI - Cooler maintenance technichian was called during inspection. Maintenance was able to repair walk in cooler. - 1.5 -

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 no written TPHC procedures for tortillas being held on time. Items are being held for 4 hours and then discarded. CDI - TPHC prodecures sent to PIC. - 1 -

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing from consumer advisory on menu. A VR will occur by 12/3/2020 to ensure consumer advisory with disclosure is added to the menu. - 0.5 -

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 several items in walk in cooler, cooling with lids tightly fitted. CDI - Items were vented to allow for proper air flow. Items moved to working walk in cooler to finish rapidly cooling. Observed cooling items stacked closely together. Separate items to allow for cold air flow. - 0.5 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food wearing a watch. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on top of prep surfaces and cutting boards on cook line. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee jacket stored ontop of surface next to single-use straws at bar area. Observed employee drink stored on prep top on cook line. CDI - Items moved. - 0 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed kale, Brussels sprouts, potatoes, and green peppers stored above ready to eat sauces and lentil soup in walk in cooler. CDI, EHS educated PIC on correct storage order. Unwashed produce was removed from above ready to eat foods. EHS also left facility Mecklenburg County storage order handout.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed chemical dish machine in kitchen measuring at 0ppm chlorine. CDI, Ecolab representative came and fixed machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice hot holding at 88F. CDI, white rice was reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut tomatoes cold holding at 50F. CDI, PIC voluntarily discarded tomatoes. Observed cooked shrimp cold holding at 56F in prep top. CDI, shrimp was moved to walk in cooler to rapidly chill.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several employees donning gloves before washing hands. CDI- Employees were educated on washing hands before donning gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can blocking hand sink at baking area. CDI- trash can was removed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. Also, clean mold from drink nozzles from bar. VR- facility has up to ten days to clean unit.

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 Garlic and oil mixture did not have time stamp on it according to TPHC procedure. CDI- Garlic and oil mixture was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach near hand sink at baking area. Observed fruit flies near nozzles and drains at bar area. Facility has placed a call to pest control to come treat facility.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer with wiping cloths stored on floor at bar area. CDI- Bucket was placed on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

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 Facility is not keeping tags in chronological order. Observed charts that illustrate sold by dates. Facility elects to mark charts with sold by date in correlation with shellfish invoice number instead of marking sell by date on shell stock tags. Advised PIC to mark tags with sell by dates to assist in better order of the tags. VR - Will return to ensure that they are keeping tags in chronological order. REPEAT - 2 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to prep raw eggs and then proceed to use those same gloved hands to go in and out of the walk in cooler. CDI- educated the employee on glove change requirements. Employee changed gloves and washed hands during the inspection. -1.5 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over washed produce in walk in cooler. CDI- PIC adjusted storage as needed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Garlic and oil mix was being stored at room temperature. CDI- PIC placed time stamp on garlic and oil mix for compliance. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed, sliced tomatoes, cooked asparagus and Brussels sprouts inside of the cold hold unit >41 (see temp grid). CDI- PIC discarded out of temp foods. 0 points due to this being first cold hold violation since the 41 degree and below rule took effect on 1/1/19.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf/ 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition Prepped sweet potatoes dish and cooked mushrooms were observed onsite longer than 7 days. Observed inconsistent date marking on rice and milk in walk in cooler. Also observed other prepped tcs foods with improper dating in front line cold hold units. CDI- Foods were discarded and dated as needed. REPEAT - 3 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats near the dish machine/ice machine area. PIC stated that pest control will be out to service the facility in the days to come. 0 points.

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 knives being stored in a soiled crevasse of the cold hold unit. 0 points.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Health policy onsite was inadequate due to lacking illnesses associated with the symptoms that will refrain employees from engaging in any food prep. CDI -EHS left an adequate copy of the employee health policy and reviewed it over with the PIC. 0 points.

6-301.12 Hand Drying Provision - PF Paper towels were missing at front prep hand sink near the cook line. CDI- paper towels were added during the inspection. 0 points.

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 Some shellfish tags observed were missing the sale by dates. CDI/CBI- Educated PIC on the importance of marking the sell by dates. Also stated that all sell by dates shall be marked on all shell stock tags once the container is emptied. -1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork belly was being stored over raw eggs and ready to eat food in 1 door unit, raw chicken was being stored directly over raw eggs in same unit. Uncovered bread was being stored directly under raw salmon in 2 door freezer. Also observed raw clams being stored directly over cooked shrimp in walk in cooler. CDI- all foods were rearranged as needed for compliance. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs, cooked artichokes, garlic and oil mix, cooked mushrooms and several other foods throughout refrigeration were measuring >45 degrees. Food items were either discarded or placed in the walk in cooler for aggressive cooling. Ambient air of 1 door tall refrig unit was 54 degrees. VR/CDI- Food items were moved from the cold hold unit and placed in the walk in cooler. Refrain from using unit until it is serviced. Technician was called during the inspection. REPEAT -1.5 points. Adjust violation moving forward or risked being placed on a risk control plan and losing double points for this violation.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Cooked artichokes, marinara sauce, and several other tcs foods were dated 12-12-18. Today is 12-21-18. CDI- Foods observed dated > 7 days were discarded during the inspection. -1.5 points. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Spinach and other tcs foods in refrigeration drawers and cold hold units were said to be in refrigeration since last night and lacked date marks. CDI- foods were dated during the inspection. Ensure that any foods left in the cold hold unit overnight have date marks.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure. Disclosure is missing from menus located inside the facility and the menu customers can review prior to entering the facility. REPEAT VR- 1 point.

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 Red sauces made with tomatoes were cooling inside of very dense containers inside of the walk in cooler. CDI- red sauce was moved into more shallow containers and cooled in an ice bath. -.5 points.

5-202.14 Backflow Prevention Device, Design Standard - P Backflow preventer is damaged on the outside can wash. Vacuum breaker leaks while in use. Will return to ensure that this has been adjusted within 10 days. VR - 0 points. Water hose was disconnected during the inspection.

5-501.17 Provide a covered waste bin in female restrooms. Covered trash can was missing in unisex employees bathroom. 0 points. General Comment: Observed cleaned dishes being stored near a service sink without a splash guard. Manager stated that this sink is rarely used and will be discontinued from use permanently. If unit is not discontinued from use then install a splash guard or move clean dishes at least 12 inches from water source.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in one undercounter dish machine measuring at ~0ppm. CDI by priming machine to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler measuring above 45F. CDI by voluntary discard and turning unit on.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items on menu improperly labeled for consumer advisory. VR.