BOHEMIAN

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. -Observed open container of employee drink stored in RIC above customer food, without a lid. -CDI- PIC removed drink to prevent contamination. -REPEAT-

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 open container of bean sprouts without date mark. -CDI- PIC voluntarily discarded the bean sprouts. -Observed hard boiled eggs with illegible date mark. -CDI- PIC voluntarily discarded the eggs. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf -Observed dented can (dent along both seams) stored along cans intended for use. Do not use cans that have large dents, or any dents along a seam. -CDI- PIC voluntarily discarded the can.

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 dark coloration along walls, behind prep sink. -No point escalation due to improvement noted since last inspection, with visible cleaning of walls. Continue cleaning procedures.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. -Observed open container of employee drink stored in RIC above customer food, without a lid. -CDI- PIC removed drink to prevent contamination.

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 brie cheese and pre-cooked potato balls held past their 7-day maximum timeframe. -CDI- PIC voluntarily discarded the items. - Observed opened container of pre-cooked crab meat without a date mark. -CDI- PIC verified crab meat was opened yesterday and properly added date mark. 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 .

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 of food residue on the interior of the reach-in-coolers, along the bottom. Observed food residue buildup along sides and bottom of equipment. Increase frequency 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 dark coloration along walls, behind prep sink. Increase frequency of cleaning.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed seared but raw tuna in ROP thawing. CDI PIC opened packages.

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 front of prep table, on legs of equipment. Clean equipment inside and out with more frequency. Repeat.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed deli slicer no longer used in use and storage room with many not in use items on floor. Remove from premises.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored clean with food contact surface of deli slicer with food debris. CDI Slicer was broken down and re washed and sanitized. Repeat 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 .

3-501.18 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 Brie with open date of 11/8. Subsequent wedges from same wheel had later dates. Observed salami with date marking of 11/2. CDI Brie was voluntarily discarded and date marking was discussed. Salami was mislabeled from 11/12, date mark was corrected. 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 .

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 bus tub with lids stored on floor. Bus tub needs to be raised off floor at least 6 inches. Repeat Issue resolved from last two inspections. Reset to 0

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 bottoms of RIC with debris and build up. Need more frequent 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 some buildup on walls around prep area, dust and debris around ceiling vent. Floors are improved from last inspection. Repeat. No escalation in points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored clean with blade of deli slicer with food debris. CDI Slicer was broken down and re washed and sanitized. Repeat 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 (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 cleaned and sanitized knives stored on an unclean surface with debris. Items moved to be rewashed and stored correctly. Repeat

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. New unapproved cooking plate has been added. Is being used to sear tuna in oil creating oil ladder vapors. There is no hood for cooking equipment. Additionally Permit expressly states there is no cooking and cooling permitted. Requires review by permitting senior. Discontinue cooking until process and equipment approved.

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 some buildup on floors in and around reach in coolers. Increase frequency of cleaning.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC was unable to provide parasite destruction letter for Seared undercooked prepackaged salmon VR required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife and spatulas stored as clean on knife magnetic storage with visible residue. CDI PIC moved knife to dish are for re wash. 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 .

3-501.18 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 Mulitple items throughout facility with expired date marking. Chevre 11/17,11/22, mozzarella 11/22, feta 11/22, brie 11/18, burrata 11/18.CDI PIC voluntarily discarded all 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon thawing in RIC with out packaged opened and fish removed from packaging.

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. Numerous items items to include linens stored on floor in storage closet.

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 bottoms of RIC with debris and build up. Need more frequent cleaning.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed equipment/oven stored under three comp sink that is no longer in use. Remove from premises.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in front of hand wash sink by three compartment sink. Items moved CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fresh garlic and oil container, and house made fresh garlic, herbs, oil, and vinegar container, and lemon, garlic and oil container stored at room temperature. PIC voluntarily disposed. Spoke with PIC about putting smaller amounts from large batch to a TPHC. Emailed form. CDI 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one container without plug. PIC stated has tried several attempts to have fixed with waste company they contract with, company continues to provide container with no drain plug. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on shelf above food and clean dishes. Store on a low shelf or separate area. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Bowl of greens observed in rinse compartment of 3-compartment sink with dirty utensils in sink. Do not store food in 3-compartment sink unless it has been washed, rinsed and sanitized. Use prep sink. CDI - Bowl of greens removed.

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 . Container of tomato sauce had date mark of 6-29 and had not yet been discarded. CDI - Tomato sauce discarded. Kept at half credit due to no increase in severity from last inspection. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have deep cut marks and need to be resurfaced or replaced. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on 1 dumpster. 0 pts.

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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed mold growth on cheese that is not intended to have mold growth in reach in cooler. CDI - discarded. REPEAT

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 quat sanitizer solution mixed in 3 part sink at approximately 50ppm concentration. CDI - sink drained and solution replaced with quat at 200 ppm.

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 . 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. Observed open container of burrata with no date marking. Observed pan of feta and pan of commercially cooked duck with expired date marking. CDI - all items discarded. All open or prepared TCS foods including soft and non-exempt cheeses must have a 7 day date mark and must be discarded once the date is expired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of blue sanitizer solution labeled as water. CDI - spray bottle properly labeled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards with deep cuts/heavy wear and/or staining. Resurface or replace.

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 some buildup on floors in back of house areas.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed hair in pan of cheese on prep top. CDI - PIC discarded cheese.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids with no identification present. Label all food containers that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect in kitchen area. PIC noted pest control was out earlier in week.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of wine stored on floor throughout front of house and back of house areas. Store all food and food contact items at least 6 inches off of floor.

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 with long beard and no beard restraint. (See item #11).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in back of house. Once a wiping cloth has been used, store it in sanitizer solution if it will be used again or remove it to soiled linen receptacle.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty has not obtained food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dish handsink without paper towels. CDI - PIC provided paper towels for handsink. 6-301.14 Post a handwash sign at each handsink. Dish handsink without signage. CDI - EHS provided signage.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese and washed apples in direct contact with cold unit shelving and not covered from contamination.

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 mozzarella in RIC without date mark. PIC was not able to identify original open date. CDI - Discarded. REPEAT. *Points kept at half to improvement in overall date marking from last inspection*

4-202.16 Nonfood-Contact Surfaces - C Observed stool without absorbent fabric in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC, Adam, with expired ServSafe. Certification expired April 2020. *No points taken today due to extension placed enforced by state due to COVID-19*

5-205.11 Maintain access to handsinks. -Pf Observed chair and personal items blocking dish area handsink. CDI - PIC relocated items to unblock handsink.

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 container of mozzarella without date mark. PIC stated it was opened the previous day. CDI - Container correctly date marked. 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 Brie date marked for 6/26; PIC stated that was the incorrect date and the Brie was opened the previous day. CDI - Brie correctly date marked. Observed cooked carrot with 7/16 date mark; time/temperature window expired. CDI - Carrots discarded.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine not sanitizing. CDI- PIC discovered line was pinched and re-tested at 150 ppm CH Observed sanitzier in 3 comp at 50 ppm QAC. CDI- remade to 200 ppm QAC

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop atop ice machine CDI- cleaned and placed on clean plate