BURTONS GRILL AND BAR BLAKENEY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico and buttermilk cold held above 41 degrees F on line. Observed blue cheese and beef cold held at 43 degrees F. CDI, pico voluntarily discarded , beef and blue cheese relocated to rapidly cool and buttermilk placed on TPHC on breading Station. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sauce recently prepared cooling in covered container and spinach dip portioned cooling in prep refrigerator. CDI, foods transferred to shallow uncovered pan to rapidly cool uncovered . 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans wet stacked on rack. Repeat.

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine test greater than 160 after several runs but not consistent above 160. EcoLab contacted during inspection and now consistingly proving final rinse temperature of 160 degrees F and higher.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed a few cans of tomato with damage to seals and heavily dented. CDI, cans removed from use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed several Ramekins and other items stored as clean but had specs of debris and soils on food contact surfaces. Observe some pans wet stacked and had some soil residue. CDI, equipment relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several ramekin and pans stored together but wet stacked. 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 prep sink located next to handwashing sink and single-service near splash zone with splash. Provide splash guard or barrier to prevent potential contamination as prep table located next to handwashing sink. Observed ice wands uncovered / unprotected and stored in soiled area in reach in freezer.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin located at rear handwashing sink I dry storage room.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee relocate trash container then proceed to handle clean pans without washing hands. Observed another employee turn faucet off with bare hands after handwashing. CDI, employees rewatched hands.

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 hot pickled onion cooling at 63 degrees F at 1:25 and 2nd cooling temperature at 2:16 was 59 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, ice wand placed in unit to facilitate cooling and recommendations to continuously stir and use of metal containers suggested to operator if using ice bath as cooling method. 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 ground beef, pico, cut tomato and cheese cold held greater than 41 degrees F. CDI, foods voluntarily discarded and ground beef portioned earlier relocated to WIC to rapidly cool. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed items held on TPHC not identified with 4 hour discard label and another item on TPHC with discard time exceeding 4 hours. CDI, foods voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed hot pickled onion cooling at 63 degrees F at 1:25 and 2nd cooling temperature at 2:16 was 59 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, ice wand placed in unit to facilitate cooling and recommendations to continuously stir and use of metal containers suggested to operator if using ice bath as cooling method. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed not testing device for dish machine on site. CDI, EcoLab supplied testing device after inspection .

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple priority and priority foundation during the inspection. EHS will make a verification visit to determine how the violations have been corrected. 10-day VR required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill container with water at hand sink. CDI- EHS provided education that hand sinks are to only be used for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI- PIC replaced paper towels.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented can in dry storage area. CDI- PIC voluntarily discarded the cans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of cheese storage on the shelf with unwashed produce. CDI- PIC corrected storage order. **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind onions in cold drawer on cook line. CDI- PIC corrected storage order and placed the chicken in front of the onions to prevent potential contamination during prep. **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two vegetable choppers, multiple plates, scoops, and pans stored as clean with visible food debris. Observed a large amount of dishes with sticker residue on the outside, touching food contact surfaces. CDI- Items were taken to dish area to be washed, rinsed, sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken final cook temperature reach 160F. Food employee stated that the item was done. CDI- Food employee placed the chicken back on the grill where it reached 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pre portion bags of rice, two containers of lettuce, four pre portioned bags of cooked acorn squash, and cole slaw holding on the cook line above 41F. See temperature chart. CDI- PIC voluntarily discarded all items holding above 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 Cole slaw, milk, shredded cheese, two containers of lettuce, and cooked wings without date marks. CDI- PIC labeled the items, the were prepped the day prior. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee with a bracelet on the cook line. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees engaged in prep without the use of a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping clothes throughout the kitchen that were not being stored in sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed containers of avocados throughout the prep line that still had stickers after PIC stated they had been washed. CDI- PIC instructed food employee to remove stickers and rewash the avocados.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several stacks of plates, metal bowls, plastic pans, metal pans, and cutting boards all stacked wet in clean dish storage area. CDI- All items were taken to dish area to be washed, rinsed, sanitized. **REPEAT** **Full Points**

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple utensils throughout the kitchen that have sustained damage that renders them no longer smooth and easily cleanable. CDI- PIC voluntarily discarded of this food utensils. 4-501.11 Maintain equipment in good repair. Observed prep unit closest to back door had standing water in the bottom of the unit. Repair.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed that the mop sink does not have adequate backflow prevention for the current set-up. Facility has a four spout splitter valve with a hose and a nozzle connected. Facility needs a backflow preventer rated for continuous pressure. 3 day VR Required. 5-205.15 Maintain a plumbing system in good repair. Observed the hand sink near the produce prep sink did not have cold water. CDI- PIC turned on the water below the sink. Insure all sinks have hot and cold water at all times.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above WIC. PIC stated air conditioning is being worked on and the tiles will be replaced once work has concluded. Observed several cracked tiles throughout the kitchen. Observed broken base tile near mop sink. Repair as soon as possible.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on rice cooker below prep unit. CDI- PIC instructed food employee to relocated item to lockers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna being stored above RTE cooked lobster and crab meat. CDI - PIC reordered storage. 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 carrots being stored above washed and cut lettuce in WIC. Ensure unwashed produce is not stored in a manner where it is subject to contamination from unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bolognese sauce labeled with the date 1/2/25 in WIC. When asked, PIC stated the sauce was cooked on 1/1, but was portioned out on 1/2. EHS educated PIC on proper date marking of n products cooked in house. CDI - PIC changed label to reflect preparation date of 1/1/25. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar and cornmeal not baring labels indicating its contents. CDI - PIC labeled containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many plastic hotel pans being stored as clean while wet stacked together. Ensure all equipment is fully dried before stacking together. Repeat.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rubber spatulas with cracks and grooves in the food contact surfaces. Replacement needed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in dish pit area with deep cuts and grooves. Replacement or resurfacing needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce, veggie burgers, quinoa, sliced tomatoes, vegetable soup, and risotto in WIC that had been prepped or portioned out at ambient temperature between 7/17 and 7/18 that had not reached 41F by the time of inspection. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked lobster, cut watermelon, cooked corn, and other TCS foods in prep unit on grill line not maintaining 41F or below. Ambient temperature for the unit was 51F. All TCS foods in WIC maintaining temperatures of 44F or higher during inspection. Ambient temperature coming out of the condenser maintaining 44F. PIC discarded all TCS food items that had been delivered or prepared prior to day of inspection. Maintenance was called during inspection, and will be arriving today. EHS will remain in area to ensure WIC gets fixed today, or permit action may take place. 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 Observed cut lettuce, veggie burgers, quinoa, sliced tomatoes, risotto, and vegetable soup prepped at ambient temperature between 7/17 and 7/18 being cooled in WIC while covered with plastic. Observed lettuce prepped at ambient temperature 7/19 in WIC cooling in covered plastic bins. Portioned out lobster and ham prepped on 7/19 cooling from ambient while wrapped in plastic bags in a deep hotel pan. CDI - PIC discarded all items prepped on 7/17 and 7/18. Lettuce prepped on 7/19 moved to perforated pans with lids removed to allow for better air flow. Portioned out lobster and ham moved onto sheet trays and placed on speed rack to allow for more air flow. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sheet tray of corn being stored in direct contact with cooked chicken wings while cooling on speed rack. CDI - PIC removed corn from chicken wings and stored in a more appropriate location.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing bracelets while handling customer food. Ensure all food handlers remove all jewelry while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing a hair restraint while working with customer food. Ensure all food handlers don proper hair restraints while working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic hotel pans wet stacked while being stored as clean in dish pit. Ensure all equipment and utensils are air dried before being stacked together.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and chipped floor tiles in dish pit area. Repair or replace.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite destruction letter for Tuna supplier from 2023. Unable to determine tuna species per invoice or box see. Vr needed to ensure updated current parasite destruction letter provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle raw beef then handle clean plates with same gloves. CDI, employee removed gloves and washed hands.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed several butters not labeled for 4 hour TPHC per procedures. CDI, butters recently placed and labeled on-site.

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 cut lettuce recently prepared according to PIC at 56 degrees F at a 12:32 cooling in prep refrigerator. At 1:02 lettuce was at 55 degrees F. CDI, lettuce relocated to rapidly cool . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 containers of white powedered food ingredients not labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed lactic acid based sanitizer on-site but no test kit. Vr required .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboard tile damage under dish machine . Repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to handling clean single-service towels. CDI by instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken cooked to 141 and 162 degrees F. CDI, chicken placed back on grill to continue cooking to 165 degrees F and higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese, ribs, buffalo chicken dip and quinoa cold held between 42-43 degrees F. Observed garlic and oil mixture butters stored on counter at 57 degrees F. CDI, house made garlic butter placed on TPHC. Form provided and completed during inspection. Visit needed to ensure long term compliance of cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw haddock above sliced buttered bread in reach in cooler across from oven. CDI-PIC placed item in walk in cooler 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 broccolini, a large container of buffalo chicken dip, portioned containers of buffalo chicken dip, and rice and quinoa not meeting the cooling rate in walk in cooler and in on ice baths in cold drawers. Items were prepared or pulled from walk in cooler at 11:30am with a time stamp sticker and by 3:30pm items were still not meeting 41F or below. All items were discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed portioned plates of spinach dip and buffalo chicken dip out of cold holding temperature in reach in cooler across from oven (see temperature chart). Also observed buttermilk in ice bath and broccolini and rice with quinoa out of cold holding temperature (see temperature chart). Buttermilk was observed not submerged in the ice causing the buttermilk to be out of temperature. Broccolini and rice and quinoa were observed over-stacked in cold drawer. PIC stated items in reach in cooler were pulled from walk in cooler and below 41F at 11:30am and placed into unit. CDI-PIC placed items on a sheet pan in walk in cooler for rapid cooling, added more ice to buttermilk on ice and placed broccolini and rice with quinoa on ice as well. 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 spicy chicken dip and containers of broccolini cooling in walk in cooler while stacked atop one another. CDI-PIC placed broccolini on sheet pans and removed lid from spicy chicken dip. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed reach in cooler across from oven with broken gasket. PIC stated new gasket has been ordered and awaiting arrival for new gasket.

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 risotto cooling while covered with a lid in walk in cooler as well as portioned bags of roast broccoli cooling in walk cooler while stacked/compacted in plastic container. CDI-PIC placed roasted broccoli and risotto onto sheet pans in walk in cooler for rapid cooling.

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 raw chicken breast cooling in cold drawer with lid on. CDI-PIC placed container of chicken breast in walk in cooler uncovered to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked wet. CDI-PIC Rewashed wet stacked containers -REPEAT VIOLATION-

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed in use mechanical dish machine at a surface temperature of 151F. CDI-PIC reran mechanical dish machine and surface temperature increased to 162F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced tomatoes and cilantro rice in prep line cooler out of cold holding temperature (see temperature chart). Items were observed over stacked in prep line coolers. CDI-Items were placed in walk in cooler to rapidly cool. -REPEAT VIOLATION- No point increase due to noticeable improvement.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee reporting agreement does not include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer bucket with low sanitizer levels of 50ppm sanitizer. CDI-PIC corrected concentration to 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and meat slicer with dried food debris. CDI-PIC placed items in dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 6 individually portioned spicy chicken dip trays in cold drawer and a large plastic container with fried chicken drums and wings in walk in cooler out of cold holding temperature and both prepared yesterday. CDI-Items were voluntarily discarded.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed probe thermometer in need of battery replacement and not reading accurately. CDI-PIC replaced with new working probe thermometer.

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 large working container without label. CDI-Food employee labeled large container "sugar".

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle inside of sugar container with handle laying in sugar. CDI-Food employee removed scoop and placed in dish area to be cleaned.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as a method of sanitization in their mechanical dish machine and they do not have an irreversible registering temperature indicator. REHS educated the PIC on appropriate equipment that they must provide in order to comply. VR- a verification visit will be conducted within 3 days to insure facility has an irreversible registering temperature indicator. -REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cup at hand sink near entrance of kitchen area.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF. 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety 2-201.11(B) PIC shall notify the regulatory authority when a food employee is symptomatic with Jaundice or diagnosed with a foodborne illness. - Pf For more information on employee health policy please visit: http://meck.co/FoodSafety Employee health policy does not include salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Facility does not have written procedures for the clean up of vomiting and diarrheal events. CDI-REHS provide and educated PIC with a template plan to be implemented.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed "Market Catch" on the menu that customers can request raw or under-cooked. Indicate "market catch" with an asterisk to indicate consumer advisory. VR-a verification visit to check on the customer advisory for "market catch" on the menu will be conducted no later than 12/28/2021.

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

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Facility uses hot water as a method of sanitization in their mechanical dish machine and they do not have an irreversible registering temperature indicator. CDI-REHS educated the PIC on appropriate equipment that they must provide in order to comply.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons, sliced tomatoes, crab cakes, and raw fish cold holding above 41F. CDI, food items were placed in walk in cooler to rapidly chill. Major improvement has been made from previous inspection, points de-escalated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed recently cut melons cooling in walk in cooler covered with lid. CDI, PIC removed lid to allow cut melons to rapidly chill. Observed cooked rice cooling in walk in cooler, sectioned in baggies, tightly packed in container and stacked on top of each other. CDI, EHS educated PIC on proper cooling methods and rice was removed out of container and spread out on sheet tray to promote rapid cooling. REPEAT violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes in sanitizer measuring at 50ppm. EHS educated PIC on rule 4-501.114. Sanitizer buckets were remade during time of inspection. REPEAT violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green beans and rice on prep top holding at 50F. All other items holding at 41F or below. Observed salmon, chicken, cheese, sliced ham, and steaks in grill drawer reading 45F. Ambient temperature of unit reading 45F. CDI - All items held in unit over 4 hours voluntarily discarded. All other items moved to walk in cooler in order to rapidly cool. A VR will occur by 7/3/2021 to ensure unit has been repaired or replaced. - REPEAT - 3 -

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 crab cakes cooling tightly covered in walk in cooler. CDI - Items uncovered to allow proper air flow. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all wiping cloth containers reading 0-50ppm QUAT sanitizer. CDI - All containers refilled to 200 ppm QUAT sanitizer. - 0.5 -

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 plastic container used as scoop stored inside of flour container. CDI - Scoop removed. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep table next to slicer. CDI - Drink removed. - 0 -

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Two staff were unsure of reportable illnesses and symptoms as required in NC Food Code. Verification within 10 days

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: Employee working at bar placed cut lime on lip of glass with bare hands. CDI- discard and discussion with employee.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels at bar handsink. CDI- towels provided. *** No signature due to Covid-19 precautions

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Raw fish / shrimp over cooked chicken in walk-in. CDI- items re-arranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Glass washer at bar not sanitizing while in use. CDI- machine primed twice. Began sanitizing. Call made to technician safe measure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: chicken dip, rice, cherry tomatoes, risotto, holding above 41F. Items were stacked in portioned bags at prep top, filled high in pans at prep top, held under no refrigeration . CDI- tomatoes discarded. Top bags of rice discarded. Dip moved to walk-in, top portion of rissotto discarded.

3-304.14(D) Maintain sanitizer containers for in-use cloths free of visible debris and soil. Some red sanitizer buckets with soiled solution

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

4-501.11 Maintain equipment in good repair. Dicer teeth coating rubbing off. Some dicer teeth missing.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Clogged spray port interior of dish machine. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat sanitizer test strips available. Verification within 10 days.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored on prep unit next to food and portion cups. CDI - Item removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher of water stored inside handsink. CDI - Item removed.

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 opened bag of spring mix, sliced tomatoes, cut lettuce, feta cheese, anchovies, opened half n half, and black bean burgers not date marked. CDI - Feta cheese, anchovies, and black bean burgers voluntarily discarded. All other items 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 Observed caesar dressing, lemon vinegrette, roasted cauliflower, and roasted broccoli dated 12/7-12/10, and shredded cabbage and black forest ham dated 12/7-12/9. Items expired on 12/13. CDI - All items voluntarily 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 Observed items (black forest ham, sliced cheeses, grilled onions) in cold drawer unit under grill placed on TPHC and written procedures were provided, but items were not time stamped. CDI - Items labeled with 4 hour time stamp.

3-501.13 Use approved thawing methods. Observed frozen spinach thawing out submerged in container of water but not under running water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside reach-in units. No signature needed due to COVID-19 guidelines.

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 food employees wash hands and turn off faucet with bare hands. CDI - Educated employees on proper handwashing. Employees rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle raw fish with gloves on, discard gloves, and proceed to put on new gloves. CDI - Discussed glove use with employee. Educated employee on washing hands between handling raw animal products and RTE foods. Employee washed hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed cut lettuce in reach-in, top portion of rice in prep top, and sliced ham, three containers of sliced cheeses, and carmelized onions in cold drawer under grill maintaining temperatures above 41F. See chart above. Cold drawer under grill is maintaining ambient air temperature of 40F. CDI - All items voluntarily discarded. VR to be done by 10/2/20.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Salmon Romesco on dinner harvest menu not asterisked with consumer advisory but item may be cooked to customer order. Also observed consumer advisory on dinner harvest menu and kids menu (steak) missing dislosure statement. VR to be done by 10/2/20.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal and plastic containers soiled with dried food debris or with sticker residue but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced cheeses, ham, and sauteed onions in one cold drawer under grill maintaining temperatures of 48-50F. PIC took a line check on unit at 8am and food was at 38F. Unit may have been in defrost. Ambient air temperature of cold drawer was 52F. CDI - Items taken to WIC for cooling. VR to be done by 3/8/20.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cut lettuce, black bean patties, cut cherry tomatoes, and zuchinni rolls without date marking. CDI - Items labeled. Repeat, but much improvement since last inspection. Points remain the same.

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present at facility certified as a food protection manager.

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 food employee wash hands and turn off faucet with bare hands. CDI - Employee educated on proper handwashing procedure to avoid recontaminating hands. Employee rewashed hands properly.

3-401.11(D)(2) Raw Animal Foods-Cooking - P,PF Observed hamburger on kids menu with an asterisk indicating a consumer advisory. PIC stated that they cook the kids burgers well done. CDI - Discussed with PIC to remove the asterisk off the burger on kids menu. Comminuted/ground meat on kids menu must be cooked well done. VR to be done by 10/3/19 to verify kids menu has been corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in prep top units, reach-in units, and cold drawers at temperatures above 41F. See chart above. All items had been in units since last night. CDI - All items 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 cut tomatoes, quinoa, in-house-made caesar dressing, spinach, iceberg lettuce, and opened gallon of milk without datemarking labels. Items were prepared yesterday. CDI - All items properly datemarked. 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 in-house-made roasted corn mix with two different prep dates (9/21 and 9/22), green mix with two different prep dates (9/13 and 9/20). CDI - Corn mix corrected with correct prep date. Employees could not recall when green mix was opened from package; item voluntarily discarded. Also observed ribs dated 9/17. CDI - Item voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of dust on air vents on ice machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors opened. Keep all doors closed to prevent the attraction of pests.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on cook line cutting board. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed staff donning gloves without hand washing. CDI- hands washed and new gloves donned

4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed multiple soiled utensils and stickers on clean utensils. CDI- removed to re-clean

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut leafy greens from 5 hours ago above 41 F. CDI - discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F in walk in cooler and front line prep units. Repair company called. Onsite working on problem/ repairs are being made and unit is cold holding now at 44 F ; VR - will revisit tomorrow to check temps during peak operation and one of the following actions will occur: 1. walk in cooler food temps 41F or colder - no action taken 2. walk in cooler food temps 42-45F - Intent to Suspend Permit may be issued 3. walk in cooler food temps 46F or warmer - Immediate Suspension may be issued

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of foods

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils stored in ater at 90F.

4-501.11 Maintain equipment in good repair. Observed cooling equipment in walk in cooler to have coolant leaks and to be frozen up. Repair tech onsite.