131 MAIN SOUTHPARK

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above beef. Arrange according to final cook temperatures. CDI-bacon moved to below beef and above chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed undercooked bacon held out at room temp. Cook until crispy to hold at room temp 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 Observed prime rib not cooling fast enough. Large pieces of meat may need to be cut into smaller pieces to allow for faster cooling. CDI- moved to in front of the fan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored below raw fish in WIC

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 grease build up underside of reach in handle.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed not enough trash cans provided at hand sinks. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash and grease on ground around dumpster in dumpster corral.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Repeat-Observed employee drinks on counter in expo area. CDI-items removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at main line handsink. PIC said dispenser is broken. CDI-paper towels provided. Replace dispenser

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dishmachine not reaching min 160F plate temp/180F rinse. CDI-machine converted to chlorine. Tested with test strip and operating correctly. Dishmachine has been problematic and recommendations are to replace it. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1/2 chickens hot holding at 102F. CDI-discarded voluntarily. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods > 41F in units on line. see temp chart. CDI-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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed artichokes without label and country dressing with a 12 hour hold. The country dressing needs a product assessment done to determine if not TCS. Right now looking at recipe appears TCS so needs to be held cold or 4 hour TPHC. Current TPHC says 4 hour hold. CDI-both discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles of cleaners. CDI-labeled.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed cross contamination of cooked meats by using the same pan for raw meat as cooked meat. Come up with a system where pans are not being interchanged from cooked proteins and raw proteins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping rags on surfaces throughout.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed containers wet stacked. Let air dry before stacking

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. 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drinks and food on and above prep areas. CDI-items removed

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed staff sweeping floor then stopping to adjust stove temperature and resumed sweeping. Wash hands before touching clean equipment after a dirty task. CDI-discussion with PIC, PIC interceded with staff

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. Repeat from 6/25/25- Observed crab cakes made with non-pasteurized egg stored above raw fish that may be served undercooked. CDI-crab cakes moved *Recommend using pasteurized eggs (liquid or shell) then they can be stored as a RTE item. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 plank butter, burgers, rice, roast beef not meet cooling parameters. CDI-more aggressive cooling methods to meet parameters. * Plank butter will need to be cooled on a flat pan, since it doesn’t stir, the ice bath is not sufficient. 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 artichokes and pasta > 41F in salad prep. CDI-discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Repeat- Observed burgers, roast beef, rice cooling tightly wrapped and Caesar dressing, plank butter, and egg salad cooling in deep pans with tight lids. Containers opened and split into another container, cooling parameter met. Wrapping loosened for air flow, plank butter put in ice bath, cooling parameters not met. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed containers being wiped dry or wet stacked.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods. CDI-unwashed produce relocated For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 demi glaze 100F on counter. Date mark said it had been there > 2 hours. Prawns in drawer at 54F. Staff said cooked at 9:00AM. CDI-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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemicals without a label. CDI - Items were labeled.

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 dijon sauce cooling in a deep pan in ice bath in WIC at 135F. Label said had been there an hour. CDI- Dijon sauce transferred to shallow pan in ice bath in WIC. Prime rib cooling in closed baggies. CDI-baggies opened. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed staff cutting unwashed fruits in bar/dessert station. Proceeded to wash strawberries in dump sink. Fruits and vegetables must be washed before service in a prep sink in the kitchen.

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 scoops stored in a soiled holder. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water < 135F. Line was 120F, bar/dessert station 102F.

4-101.17 Wood and wood wicker may not be used as food contact surfaces. Observed salmon on cedar planks. A variance must be applied for and approved to continue use. Will email variance application

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. Repeat-Observed ceiling in dish area moldy.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed staff drinks stored above food and single service. CDI-drinks moved

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at small bar used by servers. CDI-paper towels provided.

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 halibut and crab cakes made with unpasteurized eggs stored above salmon, store salmon above these items since salmon can be served undercooked. CDI-salmon relocated For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine reaching ~145F after 6 cycles. CDI-repairman came and changed to chlorine while a part is being ordered. Chlorine tested in proper range. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed TCS items >41F. See temp chart. Make sure food is 41F or less before bringing to line. Don’t double stack pans. CDI-lettuce and sour cream voluntarily discarded. BC crumbles and quinoa moved to WIC. Points not escalated due to improvement For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCSFoodshttps://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken being prepped between unprotected soup that was cooling and cooked asparagus that was cooling. CDI-chicken moved to another prep station, original prep station cleaned and sanitized.

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 no utensil for distributing fruit at small bar. Utensil without handle used at croutons, expo station.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf. Observed temperature gauges on high temp dish machine not working. Verification Required

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 ceiling in dish area moldy.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Through discussion with PIC, halibut is served undercooked. There is no parasite destruction letter saying halibut has been frozen. Invoice states it must be fully cooked. CDI-halibut is to be fully cooked.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer used by staff for FTC. Probe not wiped directly before use. CDI-discussion about sanitizing probe before use

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 soup did not meet cooling parameters. See temp chart. CDI-soup reheated 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken legs held 105F at top. CDI-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods >41F in drawers under broiler and middle prep unit. CDI-items removed to WIC. Avocado 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice, and pulled chicken cooked yesterday to be made into other dishes and no date marks. PIC said they would be date marked with today’s date. Date mark is for date food is cooked not date dish has been completely assembled. CDI-items dated Points not escalated due to improvement 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 .

3-501.15 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 items being put onto cold hold prep top without cooling in WIC to 41F first. CDI-items sent to WIC. Observed sheet pans of hot foods being put onto cold speed rack with cold foods bringing them back out of temperature. 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 .

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 an employee drink and food stored on a shelf above clean dishes.

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 burger meat stored above whole-muscle steak. CDI - Item was moved to the correct order.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed a high-temp dish machine only reaching 146 degrees. CDI - Serviceman arrived during inspection and temporarily switched the machine to chemical sanitization.

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 Observed deli meats and cooked salmon without date marks in the walk-in cooler. CDI - Items were date marked from when they were prepared.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket stored on 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 slightly dented cans in dry storage. CDI - Items were removed to be returned to the supplier. Improvements made from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep surfaces.

REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes and clean utensils stored in containers with food debris. Improvements made from previous inspection.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed prep cooler cutting boards with deep cuts and stains. Observed one utensils with a cracked handle.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a mop sink faucet under continuous pressure that is not designed for it. CDI - Water was turned off at the top of the faucet.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed missing waste bin next to a back kitchen hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered cornbread directly below the walk-in cooler compressor. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed peppers stored above ready-to-eat foods. No points taken due to improvement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, blue cheese, and shredded cheese 54-55 degrees in the second cook line prep cooler. Items were voluntarily discarded and cooler will not be used until it is repaired. 3-day verification required.

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 turkey and ham chubs with missing date marks. CDI - Items were date marked. No points taken due to sliced, portioned meats having dates to refer to.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemicals without a label. CDI - Item was labeled.

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 on the storage rack. CDI - Item was removed to be returned to the supplier.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one deeply stained cutting board.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose for prewash hanging well below the flood rim. 3-day verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in prep area with no paper towels. CDI - employee replaced paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed multiple strawberries in clamshell packages with mold growth. CDI - PIC removed strawberries to be sorted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steak stored over lemons in WIC. CDI - PIC rearranged food storage. 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 raw ground beef stored over raw salmon in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 ribs in WIC at 86 F at 10:20 am. Ribs were removed from stove at 8 am. CDI - PIC voluntarily discarded food. 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 .

3-501.15 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 ribs closely stacked together on a sheet pan in the middle of a speed rack, between other sheet pans. Ribs were at 86 F over two hours after being removed from the oven. REPEAT. CDI - PIC voluntarily discarded food and will adjust cooling methods to include spreading out food and allowing more space for cool air to flow around the food. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed bucket with sanitizer and wiping cloths stored on floor on cook line. REPEAT. CDI - PIC removed bucket from floor.

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 napkins stored on shelf under aerosol cans of insect killer spray. CDI - PIC removed insect spray.

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 sticker residue on inside of stacked food containers in clean dish storage in dish room. CDI- Items were moved to dish pit to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F on cold prep line. Salad prep unit went down last night and items were on ice at time of inspection. Technician had previously been called for salad unit. PIC called to let technician know that additional unit was down. TCS foods were moved to ice bath to cool quickly. Until unit repair, facility will keep items on ice and temporary TPHC. A VR will be required within 3 days to verify repair of units. - 3 - REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 sliced tomatoes and ribs from prep above 41F in walk-in cooler. Tomatoes were tightly covered and ribs were wrapped in plastic. CDI - Tomatoes were vented and ribs were placed on top shelf of speed rack and covered with ice bags.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket at prep line stored on floor. CDI - PIC moved container off floor and to a location to not cause contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans on clean storage wet nested. EHS recommends pyramid stacking to allow for proper air drying.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed the spray nozzle hanging below the flood level rim of the dish machine pre wash area. Recommend sprayer spring be adjusted to keep the nozzle above the rim of pre wash sink. CDI - Sprayer was placed on shelf to provide air gap.

6-301.14 Post a handwash sign at each handsink. Observed signage missing from cook line handwashing sink across from grill. CDI-Handwashing sign posted.

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 raw fish stored below raw beef in cooler drawers across from grill. CDI-Food rearranged. Raw fish stored above raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F on cold prep line. Unit in need to maintenance as fan is not circulating cold air. PIC contacted technician who arrived on site at end of inspection. TCS foods were moved to ice bath to cool quickly. Update by technician- Unit is frozen over, repairs will be made when ice defrosts. Until unit repair, facility will keep items on ice and temporary TPHC. Verification required by 5/25/23. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some dry spices, flour and sugar without label. CDI-Labeled during inspection.

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 baked chicken in steam well on cook line below 135F. Food in steam well was overfilled. Top layer of chicken was below 135F and bottom layer of chicken was above 135F. CDI-Chicken was placed back into Cvap to reheat for hot hold at 135F and above.

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 TCS foods in two cold drawers on cook line to be above 41F. Food came from walk-in unit (holding 41F and below) directly to unit before opening. Food was placed back into walk-in unit to cool quickly back down to 41F and below. Verification required 9/26/22.

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 opened milk jug and roasted red peppers without prep date. CDI-PIC and EHS were able to verify prep date to be 9/22 and items were labeled.

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 sliced tomatoes from prep above 41F in walk-in cooler. Tomatoes were tightly covered. CDI-Food was vented to ensure proper cooling. **Point deduction not increased due to overall cooling methods at facility and quick correction.

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 one scoop handle in quinoa on front cool line.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tubs holding cleaned utensils with food debris in bottom. Observed knives being stored in between crevices of prep unit. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple plastic food containers/cambros wet stacked on clean dish shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic cambro food container stored in handwashing sink at beginning of inspection. CDI-PIC removed item.

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 sticker residue on stacked food containers in clean dish storage in dish room. CDI- Items were moved to dish pit to be rewashed.

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 ribs and sliced tomatoes in walk-in cooler still above 41F tightly wrapped in walk-in. CDI- Items were vented and placed on ice bath and temperatures quickly dropped.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths out of sanitizer. Be sure that wiping cloths are also fully submerged in sanitizer solution in order to prevent microbial growth.

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 Handout and guidance given to PIC via email. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer in bar area. CDI-Item was labeled.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a few metal pans containing clean utensils with some food debris and buildup in them.

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. Buildup observed on plastic wrap station and some minor debris along shelving.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back up black linen and bar towels in bar handwashing sink. CDI-PIC removed towels and had coaching moment with bartender that handwashing sink behind bar was for handwashing only and expectation was it to be used in proper manner. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwashing sink outside office with no paper towels upon arrival. CDI-PIC restocked paper towels.

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 2 gallons of open milk in walk in cooler not date marked. All other prepared and open products were properly dated. CDI-PIC had containers labeled with sharpie.

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 Bar tender cutting limes with no gloves on. CDI- Stopped and donned gloves, limes discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salsa and veggies burgers recorded above 41F. REPEAT, Points not escalated because of improvement.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket recorded low at 0ppm Quat. CDI- Exchaged.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards scarred and in need of replacement.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Fried chicken and mashed potatoes holding less than 135F. CDI- voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found fries, roasted corn, and crab sauce, lemon alfredo holding above 41F at line. Cold items in this location are surrounded by hot equipment. Refer to temperature chart above. CDI- all voluntarily discarded.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Observed some spray ports of upper spray assembly clogged with food / refuse. Cleaned while on site.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Opened Gatorade in reach-in with wines at bar. Said to be personal drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F within opened prep top, refer to temperature chart above. CDI, food items placed in walk in cooler to rapidly chill.

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 pull chicken cooling in walk in cooler tightly covered with lid. CDI, lid was removed to allow air flow throughout food.

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 prime rib and tomato basil soup cooling at insufficient rate to meet cooling parameters. Soup was in to great of volume and covered . CDI split into two containers and proper cooling achieved. Prime rib for sandwhiches observed cooling in one cut . Advised PIC to slice to facilitate proper cooling .

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 1, 2 , reach in freezer , service area reach in and walk in cooler in need of replacement.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris remaining on a few bowls and 1 plate stored at dish area. Observed sticker residue remaining on some pans at dish area. CDI: pans removed and stored at dish machine to be cleaned. Improvement has been noted on cleanliness of dishes. VR by 3/28/19

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items including artichoke soup, remoulade, chicken soup, chili, pulled chicken, and prime rib ranging between 42F- 45F inside walk-in cooler. Observed inside bottom of assemble station cooler green leaf lettuce and sliced tomatoes at 45F. CDI: discussed turning down thermostat inside walk-in cooler and cooling down prep items to 41F first before placing inside coolers. Observed cedar butter at 53F at back prep area. Discussed TPHC but sous chef would rather keep butter at proper cold hold temperature of 41F. CDI: butter placed in walk-in to cool down.

Repeat: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some shakers and squeeze bottles not labeled on front cook line and some at back prep area.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked at service bar and back prep area across from ice machine. CDI: items relocated and handsink made accessible. 6-301.14 Post a handwash sign at each handsink. Observed handwash signs missing from expo and bar handsinks.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on inside of food containers and metal pans at dish area. CDI: by removing and rewashed.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed mustard cream based sauce hot holding on front line at 66F. CDI: by reheating to 189F.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers and squeeze bottles on front line not labeled.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored under cutting boards.

General Comment: 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 at grill area holding in water of 104F.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple metal pans and plastic food containers wet stacked at dish area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee canned drinks stored on shelf next to consumer food in walk-in cooler and another uncovered drink stored on surface at expo line. CDI: drinks discarded.

General Comment: 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 employees recontaminating hands by touching faucet handles with bare hands after washing. CDI: training provided: hands washed properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed no handwashing being done in between glove changes for employees on grill line. CDI: instruction provided: hands properly washed.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at service station blocked by trash can. CDI: trash can relocated. 6-301.14 Post a handwash sign at each handsink. Observed handwashing signs missing from kitchen sinks. CDI: handwashing signs provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris remaining on several pans at dish area. CDI: by removing from shelf and rewashing.

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 inconsistent date marking for items inside walk-in cooler. Some products had day dots and date marking stickers with prep and expire dates present. Observed grilled chicken and blanched fries made yesterday in walk-in cooler without a date. CDI: by dating properly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer made up in all buckets at toxic level well above 400ppm. According to PIC dispenser system has not been set up yet. Sanitizer is being made up manually. CDI: all sanitizer buckets were diluted and corrected to 200-300ppm.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths laying on prep surfaces while not in use. Observed wiping cloths being stored under cutting boards.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans/containers/bowls being wet stacked on dish shelf.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings including purse and book bag stored on shelf on top of and next to single service items.