SOPHIAS LOUNGE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled. CDI- Slicer broken down to be cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and hollandaise holding above 41F in tall reach in at pantry. CDI- All items discarded. Unit was holding above 41F. Ambient air temp was 56F. VERIFICATION REQUIRED WITHIN 3 DAYS. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep top unit heavily scored and stained. Resurface or replace.

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 low reach in/ cold drawers on front line in need of cleaning.

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 vent above dry storage area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and personal items stored in container with customer dishes. CDI- Personal items removed and placed in designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready to eat produce in tall reach in. CDI- Unwashed produce placed below ready to eat foods. 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 slicer and can opener heavily soiled with old food debris. CDI- Can opener taken to be cleaned. Slicer broken down and cleaned. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed ranch without a date. Ranch was made 2/4. CDI- Dated. Observed salami, capicola, pizza sauce and pepperoni chub with incorrect date labels. Items were labeled for 8 days, CDI- Corrected to 7 days. 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 oil bottles, powdered sugar and flour bins without labels.

4-501.11 Maintain equipment in good repair. Observed line for 3 comp sink sani dispenser damaged with a large burn. Sink dispenser was not sanitizing at the proper concentration. Get fixed. Facility will hand mix sanitizer. Observed low reach in gasket heavily torn at force line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer. Get test strips. VERIFICATION REQUIRED WITHIN 10 DAYS.

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 low reach in unit I front line in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer in handwashing sink dispenser instead of soap. CDI- Soap placed in dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Broken down and cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, grilled onions, hashbrowns and cheese in prep top holding above 41F. Items were temped this morning below 41F before placing in the unit. CDI- PIC placed time stamp for 4 hours on items for 6:30am, when they were temped. Observed tomatoes, ranch, marinara, cheese in low reach in holding above 41F in main kitchen low reach in. Observed pasta, salami, ham, curry hummus, hummus holding above 41F in tall reach in. CDI- All items discarded. Prep top unit and tall reach in coolers were holding above 41F. PIC stated they got the prep top fixed, however, they still have issues sometimes. PIC stated that since they have had continuous off and on issues, she always discards the food in the prep top after 4 hours. VERIFICATION REQUIRED WITHIN 3 DAYS. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date for opened salsa. CDI- Dated. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed curry hummus, pepper hummus and regular hummus dated 9/5. CDI- Discarded. Observed salami and capicola dated 9/5. CDI- 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 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 oil bottles, sauce bottles, salt container without labels.

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 floors peeling exposing flooring underneath. Observed missing cove base at handwashing sink near back kitchen dish machine.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 employee touch raw eggs, then go to do other tasks without hand wash. CDI- Hands washed.

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 charcuterie board with meats and cheeses without date in main kitchen low reach in. CDI- Discarded Observed. Observed salami cub, capricola chubs without an and prosciutto without a date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 salami chub dated 3/20/25. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed No time procedures for food in prep top held on time. CDI- Procedures filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed prep top unit not functioning properly. Employee stated that it is not working and all foods in prep top were on TPHC. No TCS foods stored in the low reach in portion. (Manager stated that the thermostat is not regulating the temp properly in the unit).

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 container housing sauces in need of cleaning. Observed rack housing cans in need of cleaning.

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 floor with spots of exposed concrete.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacked stored on the clean dish storage rack.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handwashing sink. CDI- Removed

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 over salmon in the blast chiller. CDI- Chicken relocated to the bottom. 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 can opener soiled with old food debris. CDI- Can opener taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of powder cappuccino mix without a label. CDI- Bins labeled

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed at the 3 comp and beside the handwashing sink where it is subject to splatter contamination. CDI- Removed

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 wet wiping cloth sitting on the cutting board outside of sanitizer. CDI- Placed in sanitizer bucket.

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 spill in the low reach in freezer. Observed bin of lids with old food debris at the bottom. CDI -Container of lids taken back to be washed.

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 vent covers in need of cleaning in both kitchens.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse and jacket stored with the dishes in the main kitchen. Keep employee items in designated areas.

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 raw scallops in cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored behind fully cooked chicken in cooler drawer. Observed raw shrimp stored behind fully cooked shrimp in the cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at the dish machine. CDI: Stock bottle changed out, machine primed, and concentration at 100ppm chlorine. Facility had not yet started washing dishes. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair. Observed gasket on left side door of tall reach in cooler in the cold kitchen is torn. Observed gasket on left side prep top cooler reach in door in corner of hot kitchen is torn. REPEAT VIOLATION

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg, change gloves, and then work with ready to eat items. CDI: EHS educated employee, hands were washed and gloves were changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat and cheese boards in prep top cooler holding above 41F. Boards were stacked in a prep top cooler where food was not contacting the surface of the pan where cold air is circulating around. All other items in the cooler were properly held cold. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action. Facility cold holding violations from the past 4 inspections have varied from equipment failure to improper use of equipment, therefore there is no one issue. Facility now has digital ambient air thermometers in all units and temperature logs are completed throughout the day on all units to monitor for if coolers are operating properly. These changes have been made over the past few inspections. Logs are being maintained as observed today. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chickpeas in reach in cooler or on hummus portions in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Facility has agreed to do a risk control plan for date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 shredded chicken from 3/4 and short rib from 3/2. CDI: Products voluntarily discarded. Observed hummus date marked from 3/8 however chick peas were opened 3/7. CDI: Date corrected. REPEAT VIOLATION Facility has agreed to do a risk control plan for date marking. 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 . **NOTE** EHS observed several TCS items date marked for 8 days throughout facility. Today was the 7th day from prep. EHS observed soft cheeses (goat, fresh mozzarella) date marked for 30 days and chick peas date marked for 30 days. Each of these items shall be held for no more than 7 days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in soapy water. CDI: Wet cloth removed. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on doors of tall reach in cooler in the cold kitchen are torn. Observed gaskets on prep top cooler reach in doors in corner of hot kitchen are torn. Observed laminate shelf in server area damaged and no longer smooth and easily cleanable. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips damaged and expired. Test strips were not accurate against EHS’ test strips. VERIFICATION REQUIRED

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 sticker residue remaining on a few pans throughout kitchen. Observed build up in bottom of main prep cooler. REPEAT VIOLATION Some improvement from previous inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near ice machine. CDI: Paper towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dish racks and cart stored in front of handsink adjacent to dish machine. CDI: Barriers removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over ready to eat items in reach in part of prep top. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine in cold kitchen with 0ppm chlorine. CDI: Stock solution was changed out and dish machine was registering at 200ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many plates and a few cups stored as clean with food debris and build up. CDI: All items were rewashed. EHS recommends that employees scrub dishes rather than just spraying them off in the pre-wash to ensure that stuck on food debris is removed prior to placing in the dish machine. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork belly in cooler drawer above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on chicken sausage in cooler drawer, on ham in prep cooler, or on crab in reach in cooler. CDI: Chicken sausage and ham date marked and crab 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 chubs of roast beef (8/29), turkey (9/18), and ham (9/18) held past 7 days. CDI: Items 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://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 beschamel from the morning that was held on TPHC in the cooler. CDI: Product was voluntarily discarded.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon on breakfast menu with no asterisk. CDI: Menu corrected during inspection by adding asterisk.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with blue liquid with no label. CDI: Bottle was removed to housekeeping closet. Product was identified as glass cleaner.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth stored in soapy water. CDI: Wet cloth removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked dishes stored as clean in the prep kitchen. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes. CDI: Employee educated on allowing dishes to air dry.

4-501.11 Maintain equipment in good repair. Observed gasket on left door of tall reach in cooler in the cold kitchen torn. REPEAT VIOLATION Previous violation corrected.

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 build up on gaskets of reach in freezer. Observed sticker residue remaining on a few pans throughout kitchen. REPEAT VIOLATION Some improvement from previous inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a cultured dairy product in prep top cooler with microbial growth. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix and mozzarella cheese stored over stacked in prep top above 41F. CDI: Items voluntarily discarded. All coolers in compliance today and working. Significant improvements from previous inspection. Facility has added digital air thermometers to all coolers and staff are checking coolers at least twice daily and documenting the air temperature as well as periodically checking food temps. REPEAT VIOLATION Future violations will result in a full point deduction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed under counter dish machine leaking from door when running. PIC stated this is already scheduled for maintenance. REPEAT VIOLATION Previous violation corrected.

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 build up on gaskets of reach in freezer. Observed sticker residue remaining on a few pans throughout kitchen.

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 cracked light cover and ceiling braces peeling in expo kitchen. REPEAT VIOLATION Previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser at handsink next to ice machine in prep kitchen with dead batteries. CDI: Papertowels made available without dispenser. No one was working in this kitchen during the inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed peppers and melons in reach in cooler stored above ready to eat items. CDI: Items reorganized. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed tobiko stored over ready to eat items in the reach in part of the prep cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rehydrated hashbrowns cooling at a rate of .02F/min. CDI: Product spread out onto a sheet tray and placed in the blast chiller. Blast chiller is the only approved cooling equipment and shall be used for all cooling of products. 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 reach in cooler in the prep kitchen holding food above 41F. At start of inspection air thermometer was reading 39F. Throughout inspection temperature on thermometer climbed to 53F. Food product temperatures continued to rise. CDI: All food product relocated to adjacent reach in cooler. PIC called a technician to service the cooler. Observed mascarpone cheese double stacked in prep unit above 41F. CDI: Cheese relocated to single layer to properly maintain at 41F. REPEAT VIOLATION Significant improvement from previous inspection as the only items above 41F was the mascarpone cheese aside from the cooler that stopped working properly during the inspection. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta cheese with no date mark. CDI: Product voluntarily discarded. Observed no date mark on queso fresco. CDI: Product date marked for yesterday when it was opened. Overall facility has improved date marking system. All other items had date marks. And nothing was held past 7 days. REPEAT VIOLATION Future violations will result in full point deduction and a risk control plan and/or permit action.

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 hashbrowns cooling in a deep, covered cambro in the reach in part of the prep top cooler in the main kitchen. CDI: Product moved to a sheet pan and cooled in the blast chiller. Blast chiller is the only approved cooling equipment and shall be used for cooling items. 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 unlabeled squeeze bottle and squirt bottle on prep line. CDI: Products labeled as oil. Observed no label on white granular in a cup on the line. CDI: Product labeled as salt. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked dishes stored as clean in the prep kitchen. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed prep cooler in the main kitchen near the air conditioner with broken gaskets. REPEAT VIOLATION Previous violation corrected.

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 peeling flooring in prep kitchen. PIC stated he had spoken with a contractor to make repairs and they need 2 days of no use of that kitchen. Facility is currently looking at a slow week in June or July to have the floor done. REPEAT VIOLATION

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack a raw shell egg and continue to food prep with RTE items. CDI-EHS educated employee, hands were washed and gloves were changed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed mushrooms stored over RTE deli meats and other cooked proteins in reachin. Observed unwashed avocados stored over RTE condiments and foods in reachin. CDI-PIC corrected storage order.

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 all TCS foods in second prep unit above 41F. Reference temp chart. CDI-PIC voluntarily discarded all TCS foods above 41F. PIC called equipment service company and will not be using the prep unit to cold hold any TCS foods. VR within 3 days due to equipment being necessary for operation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta cheese that was held past the 7 day window (prep day 2/15). Observed sliced tomatoes and arugula with no date mark. CDI-PIC voluntarily discarded the tomatoes and an accurate date mark was added to the arugula as it was prepped yesterday.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled squeeze bottles above prep line. Add labels to all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in food prep area with no hair restraint.

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 handle of spoon down in direct contact with herb spread. CDI-Employee removed the spoon from the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic containers on drying rack.

4-501.11 Maintain equipment in good repair. Observed entire prep unit unable to maintain foods in cold holding at 41F. The ambient temperature of unit was 52F. PIC called service company to request repair. Observed blast chiller inoperable. PIC stated it has been out for two weeks and it will be at least another month before it can be repaired. Facility is required to have blast chiller for cooling as facility has no walk in cooler. On current menu the only items that need cooled are meatballs and pickled onions. EHS and PIC discussed that a dedicated shelf in the 3-door reach in freezer shall be used for cooling only. If this is not sufficient, menu will change to eliminate cooling of hot to cold items until blast chiller is repaired. REPEAT VIOLATION Previous violation corrected. Stove has been replaced.

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 peeling flooring in prep kitchen. PIC stated he had spoken with a contractor to make repairs.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in facility evidenced through discussion with PIC about required holding temperatures, lack of knowledge of preparation of some foods, employee health knowledge, by lack of date marking/discarding of food held more than 7 days, and food storage violations. CDI: EHS educated staff on the above regulations.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed no one on site is a certified food protection manager.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw tobikko stored over ready to eat items in reach in cooler on the line. CDI: Tobikko voluntarily discarded (See #23)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed feta cheese not date marked, coconut milk from 12/3, and tobiko from 12/5. CDI: Product was voluntarily discarded. Some improvement from previous inspections as less items were past 7 days/not labeled. If date marking issues continue, a risk control plan will be needed and/or permit action will be taken. REPEAT VIOLATION

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedures for hollandaise and cheese sauce held on TPHC. CDI: TPHC procedures filled out during inspection. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on hollandaise and cheese sauce held on TPHC. CDI: Time of prep marked on items.

4-501.11 Maintain equipment in good repair. Observed stove is not currently working. Ensure stove is repaired. Facility does have flat top grill that can be used to cook food.

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 food debris in reach in coolers and freezer on the line. Ensure equipment is wiped out more frequently. Observed fan in execution kitchen with heavy dust build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vent in execution kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mozzarella cheese, cooked pasta with prep date of 9/13, cooked pork not date marked, hummus with prep date of 9/9, feta cheese not date marked, ham not date marked, crab cake with prep date of 9/10, cooked potatoe with date marked of 9/9. CDI, foods voluntarily discarded. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed butane fuel and stainless steel cleaner stored over prep sink and food on shelf in kitchen. CDI, items relocated for proper storage.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P - Observed apples uncovered / unprotected and for consumer grab and go. CDI, apples packaged with plastic wrap during inspection to protect from contamination.

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 DishTemp plate simulator not working. CDI, batteries provided during inspection and thermometer now working. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed drainboard of 3 compartment sink accumulating soil where clean equipment stored.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon and raw tuna stored over ready to eat items that were garlic, and goat cheese. CDI: Items reorganized.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed mushrooms and seaweed salad date marked from 5/10 and cooked potatoes date marked from 5/11. CDI: Products voluntarily discarded. Observed marinara sauce from the same batch, one with 5/16 and one with 5/17. CDI: Date on second container corrected to 5/16. REPEAT VIOLATION Significant improvement with date marking from previous inspections.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth at the bar stored on counter. CDI: Cloth moved to bucket of sanitizer. Observed sanitizer buckets in front of house below 200ppm quat. CDI: Buckets refilled. EHS reminded staff to always fill buckets from dispenser with cold water.

4-501.11 Maintain equipment in good repair. Observed gaskets on 2 door reach in cooler damaged and in need of replacing. REPEAT VIOLATION Previous violation corrected.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored on prep top. REPEAT VIOLATION

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of control in facility evidenced by improper washing of dishes/lack of sanitizing of dishes, improper holding temperatures, lack of date marking, and food storage violations. CDI: EHS provided PIC with a copy of the checklist today and educated PIC on how to ensure all shifts have control of risk factor violations.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed no one on site is a certified food protection manager.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored in reach in cooler of Sophia’s kitchen and Sophia’s bar above ready to eat items. CDI: Items reorganized. Observed unwashed berries stored over ready to eat items in the prep top cooler in the execution kitchen, as well as unwashed produce stored over ready to eat items in the reach in coolers in the prep kitchen. REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw fish eggs (tobiko) stored over olives in reach in cooler. Observed raw sausage patties stored behind ready to eat items in the cooler drawer. CDI: items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dish machine was at 0ppm chlorine. Chlorine bottle was empty. CDI: Chlorine bottle changed out, and machine was primed. Dish machine read 100ppm chlorine. 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 several stacks of plates with food debris remaining on them. All dishes removed for rewashing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: 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 crab cakes, fingerlings, and chicken prepared yesterday still cooling in cooler drawer. CDI: Product voluntarily discarded. REPEAT VIOLATION (See #33)

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 reach in cooler at the bar holding milk, cream cheese, and specialty milk above 41F. CDI: Products were voluntarily discarded. EHS noted that the fan in the back was blocked by boxes due to cooler being over loaded. Observed items overstacked in the prep top and stored in original containers so that products are not seated down into metal pans for proper cooling. Cooler is meant to be “work out of” refrigeration and the storage/holding items should be down in the cooler rather than stored in large containers where the product is fully exposed to ambient air. Observed reach-in cooler in the prep kitchen holding items above 41F. Cooler is zoned due to overloading/blocking of fan. Items on the bottom shelves were above 41F. CDI: Products voluntarily discarded. REPEAT VIOLATION EHS strongly encourages facility to increase the amount of deliveries and reduce the amount of product ordered per delivery due to storage capacity. See #33.

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 no date mark on several items throughout facility including but not limited to mozzarella, sliced ham, cooked onions, spinach, milk, feta, and mascarpone cheese. CDI: Items prepared in the past 24 hours date marked. All other items voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 goat cheese date marked for 4/16, and almond milk date marked 5/2 and 5/1. REPEAT VIOLATION

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 crabcakes, potatoes, and chicken prepared yesterday cooling in cooler drawer while tightly covered. CDI: Product voluntarily discarded. Per permit conditions, “Establishment has been approved for limited cooling of 5 food items which includes: Duck Confit, beans, rice, vegetables and jam. Establishment is not approved for specialized processes. If food storage capacity proves to be insufficient ,this approval may be rescinded or additional equipment may be required by MCHD. This approval for cooling is only valid in conjunction with facility maintaining possession of the blast chiller and ensuring its proper operation.“ Facility has changed menu, however items that are being cooled are similar to those listed in the permit conditions. Based on inspection observations, items are not being properly cooled and blast chiller is likely being under-utilized. Ensure blast chiller is used for cooling of all items as the other equipment is for holding only. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has several storage/holding coolers where they are so over filled that the air is not properly circulating, creating repeated cold holding issues. Coolers are properly working regarding temperatures of the air coming from the fans, however fans are blocked, or shelves are so full that circulation is restricted. (See #22). EHS and PIC discussed increasing deliveries to 2x per week and reducing pars for holding items. Failure to provide proper cold holding throughout facility will result in reduction of menu or requirement to add refrigeration for capacity. VERIFICATION REQUIRED

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes stored as clean on shelves in prep kitchen. CDI: Dishes were rewashed (see #16).

4-501.11 Maintain equipment in good repair. Observed dish machine in execution kitchen is not currently working. Ensure equipment is repaired. REPEAT VIOLATION Currently all dishes are going to the prep kitchen dish machine. PIC stated that they have been working with the dish machine company to have it repaired but it appears the heating element/booster needs to be replaced.

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 food debris on gaskets of prep top coolers. Ensure more frequent cleaning.

5-205.15 Maintain a plumbing system in good repair. observed first compartment of 3-comp in execution kitchen leaking from drain pipe. CDI: PIC put in a work order during inspection.

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 food debris under and around large pieces of equipment and in hard to clean areas throughout execution kitchen. Ensure equipment is moved to properly clean floors and walls. Observed dust build up on ceiling vent in execution kitchen.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored on prep top.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit and diarrhea plan on site. CDI: EHS provided PIC with a copy of the state written plan and explained requirements. Plans were printed and placed with the kits that had been prepared.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the Sophia’s Lounge kitchen and in the main prep kitchen blocked by cart with trash and cart with cups respectively. CDI: Carts moved.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed berries stored in reach in cooler of Sophia’s kitchen and Sophia’s bar above ready to eat items. CDI: Items reorganized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: 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 crab cakes prepared yesterday still cooling in cooler drawer. CDI: Product voluntarily discarded.

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 reach in cooler at the bar holding milk and specialty milk above 41F. CDI: Products were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 no date mark on snails, turkey chub, pasta, or duck confit. CDI: Items voluntarily discarded. EHS observed several items date marked for 8 days. No items were over the 7 day date mark today. CDI: EHS and PIC discussed that day one is the day of prep so employees should be adding 6 days to the date of prep to get the discard date.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on dinner menu for crabcakes served with red tobiko (raw fish eggs). VERIFICATION REQUIRED

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 crabcakes prepared yesterday cooling in cooler drawer while tightly covered. CDI: Product voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed employee plate unwashed blueberries with French toast. CDI: Berries were removed and washed.

4-501.11 Maintain equipment in good repair. Observed the Sophia’s bar dish machine and the dish machine in Sophia’s kitchen not currently operating. All dishes are going to the main prep kitchen. Repair machines.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures Observed dish machine in cooking kitchen not reaching 180F for 160F surface sanitizing. CDI- PIC will be replacing unit. 3 compartment sink or dish machine in prep room will be utilized for wash, rinse, sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked pasta stored in upright cooler without date mark. CDI - Discard by PIC. Observed frozen TCS foods with date prepared but no thaw date. All were observed to be within 7 day hold time. CDI- thaw date added to label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee engaging in food prep without wearing a hair restraint.

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 An establishment uses hot water as the sanitization method in their mechanical warewashing operation and they do not have an irreversible registering temperature indicator. CDI- Educated the PIC on appropriate equipment that they must provide in order to comply.

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 employee bus tables and then immediately don gloves and work with ready to eat food. CDI: Employee washed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves several times without washing hands. CDI: Employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in prep kitchen and execution kitchen blocked by trash can and towel bin. CDI: Sinks unblocked. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at library lounge kitchen or bar. CDI: Paper towels provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in library lounge kitchen. CDI: Soap provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat items in execution kitchen, library kitchen reach in and in prep kitchen reach ins. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in library lounge with black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler in execution kitchen holding items above 41F. CDI: All TCS items were voluntarily discarded. Observed reach in cooler in library lounge holding above 41F. CDI: All TCS items were voluntarily discarded. REPEAT VIOLATION

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 no date mark on opened almond milk, or ricotta cheese. CDI: Items voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed lemon cream from 6/26, tomato gastric from 6/22, gumbo from 6/23, and carrot soup from 6/22. CDI: Lemon cream was voluntarily discarded. Other items PIC stated were pulled from the freezer yesterday and therefore were properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed egg white frittata, quiche, and omelette Lorriane on menu asterisked when they are fully cooked. CDI: Menus changed. REPEAT VIOLATION Previous violation corrected.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice wand in reach in freezer with food contact surface directly on shelving and unprotected.

4-501.11 Maintain equipment in good repair. Observed damaged reach in cooler gasket in upstairs library right side reach in.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice scoop stored in a container in the handsink. CDI: Ice scoop removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quiche holding below 135F. When brought from downstairs kitchen, upstairs. CDI: Quiche was rapidly reheated to over 165F. Ensure temperatures are maintained throughout food holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler in downstairs prep kitchen holding food items 43-47F. CDI: Items voluntarily discarded. Facility has adequate refrigeration due to volume at the moment.

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 parfaits in library lounge date marked for 8 days. CDI: Items properly date marked.

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 that PIC stated are on TPHC not labeled. CDI: Items labeled. Through discussion, library employee stated that parfaits/yogurt and hard boiled eggs are saved after being held on the bar under TPHC. CDI: EHS educated employee that items pulled out of temperature control and placed on TPHC must be consumed within the 4 hours or discarded. Observed no written TPHC procedure for items held on time, however previous logs and log form were present. CDI: TPHC form was filled out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on Eggs a Commander or Lox plate. Observed disclosure statement missing from menus. CDI: Menus were corrected during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave in library kitchen in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen handsink. CDI: Soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed mini cheese quiche and milk stored in refrigeration > 41F. CDI by voluntary discard by PIC. Upright cooler internal temp observed at 60F. PIC will have unit repaired or will not use.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf no consumer advisory provided for salmon on menu. placard is being used on the buffet in library lounge. VR required within 10 days.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed apples in basket unprotected in library lounge. CDI by wrapping in plastic wrap.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf test strips not provided at dish machine in downstairs prep kitchen. CDI- added test strips.