LINCOLN ST KITCHEN

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 Observed chef touch Ready to eat bread with bare hands. CDI - Bread voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in the corner of the make-line with containers, wiping cloths and other items stored inside the basin. CDI - Items removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple food items (shrimp, garlic aioli w/ raw egg, crab meat, lobster, cheddar, Ham Sandwich, sausage gravy, easy, ham chub) inside the WIC and inside prep unit 1 (near hand sink) holding above 41F. WIC in need of maintenance, possibly reducing ambient temperatures. CDI - Items were voluntarily discarded. Lobster moved 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 .

3-501.17 (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 blanched broccolini, tapioca, Meat Ragu sauce, cooked carrots, blanched fries, and caramelized onions inside the WIC and prep units with no date mark. CDI - Items that were cooked the previous day were properly date marked. Items that could not be traced back were voluntarily discarded. 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 Watermelon radish (7/23), Feta (7/26), Ham (7/23), Peppers (7/31), Noodles (7/31) held longer than 7 days. REPEAT. CDI - Voluntary Discard. Facility to be placed on a risk control plan or Intent to suspend. Date marking has been out of compliance in 5 consecutive inspections.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed dish containing raw animal foods (LSKC w/ eggs your way) did not have an asterisk to indicate that raw animal-derived foods are in the dishes. 10 day verification visit required.

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 tuna thawing in ROP. REPEAT.

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 containers of seasonings near the bread and fryer station with no labels, some of which could not be identified. REPEAT.

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 handless scoop (bowl) submerged in flour on dry storage shelf near 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple white cutting boards in need of replacement. 4-501.11 Maintain equipment in good repair. Observed gaskets and prep top 1 and 2 not in good repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink detached from the wall and not in service. EHS 10 day verification visit required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed house-made mayo whipped with raw eggs stored directly above RTE pimento Cheese. CDI - Storage order was rearranged. 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 above raw scallops inside the prep unit. CDI - Storage order was rearranged. 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 multiple pans, plate and can opener, stored as clean with food residue present on the food contact surface. CDI - Items moved to the Dish pit area. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with dark build-up.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken being par-cooked for large party. CDI - EHS provided and explained par-cooking procedures and approval.

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 TCS food date marked inside the top of flint top coolers. CDI - Dates added from large batch inside the WIC. 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 pea & mint cream (5/5), Broth (4/9), veggie stock, chicken stock, lobster stock (4/28) CDI - Voluntarily discarded. Facility will be placed on a date marking risk control plan. EHS will documentation and facility will provide updates weekly. Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle with no label. CDI - Spray bottle was labeled.

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 Tuna thawing in ROP environment.

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 sauces and dressings with labels stored throughout the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple bags of flour stored on the floor in the dry storage area. REPEAT. CDI - Removed from the floor.

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste on the ground near the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No Certified food protection manager present at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stored as clean with food residue and paper/fabric residue inside the pans. CDI - Pans were moved to the 3 compartment sink to be washed, rinsed and 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sweet potatoes and cooked fennel cold holding above 41F inside the prep unit. CDI - Items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 blanched bok choy (1/22), celery puree (2/5), Tomato jam (1/14), Boiled eggs (1/11). CDI - PIC voluntarily discarded. Facility has been out of compliance for 4 consecutive inspections. Facility to be placed on a risk control plan. EHS will email all paperwork. If date marking is not improved, permit action may be taken. 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 . 3-501.17 (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 Salsa no date, cooked egg yolk, open container of milk with no date mark. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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. Facility observed holding basil cream, and chimichurri rojo on 4 hour time hold, facility could not provide written procedure for TPHC. CDI - EHS emailed TPHC form. 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 basil cream and rojo chimi held on TPHC, no time stamps were on items. CDI - -Proper time stamp was added.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility could not provide a food thermometer. 10 day verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on the floor inside the dry storage area. CDI - PIC removed the bag from the floor.

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 shelving on the right side of the WIC in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened bag of Doritos on top of food contact/prep surface at the time of arrival. CDI - Item was removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink with no soap. CDI - Soap was added to the hand sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple tags with no date marking inside to indicate when the last shell-stock from the container was used. 10 day verification visit required.

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 multiple TCS food items Ham Stock (8/7), potatoes & sweet potatoes (8/24), yolk mix (8/27) held longer than 7 days. Observed boiled eggs yolk incorrectly date marked 8/3. Observed chimichurri containing garlic and oil mixture with no date marking inside. CDI - All items were voluntarily discarded. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed tuna tostada on the dinner menu with no asterisk. Tuna is served raw. 10 day verification visit required. Menu needs to be corrected to indicate that tuna tostada is served undercooked or raw by adding an asterisk.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. When preparing food and exposed utensils, food employees should were hair restraints such as hats, hair coverings or hair nets.

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. PIC could not provide proper return to work protocol for FBI or symptoms, PIC did not know exclusion or restriction protocol. PIC could not produce vomit and Diarrheal clean-up procedures. CDI - PIC was provide with detailed employee health policy, vomit and diarrheal clean-up procedures and Risk control plan documentation for date marking. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee work with soiled dishes and utensils, glove change, and go directly back to working with clean dishes with no hand wash. Observed food employee take out trash (x2) and return to working with clean dishes with no hand wash. CDI - EHS intervened, employee washed hands. PIC should train on when to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink beside the prep unit being used to store pans, seasonings and utensils. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill pitcher at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacks of pans stored as clean with dried food debris on the food contact surface. CDI - Pans were moved to the dish machine to be washed rinsed and 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some pink build-up on the interior of the ice machine.

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 sautéed veggies with no date mark. CDI - Item was prepared the previous day and the proper date marking was added. 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 cooked beets (5/16), cooked sausage (5/16), cooked sausage (5/11), Cuban pork (5/09), Cuban pork (5/09), sliced deli ham (5/09) held longer than 7 days. This item has been out of compliance for 4 consecutive inspections, facility will be placed on a risk control plan EHS will provide via email. Plan should be returned to EHS by Wednesday 5/28. 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 2 large containers of flour with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left cracked open at the time of arrival. CDI - Door was closed.

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 handless scoops submerged in flour. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 91F.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dish washer drying dishes with wiping cloth. Equipment and utensils may not be cloth dried.

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 water bottle stored on top shelf above the prep unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in beside the prep unit being used to store pans and utensils. CDI - Items were removed from sink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed head of cabbage in direct contact with rusted shelving inside the WIC. CDI - Cabbage voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat cheese balls and green curry stored above 41F. Observed aioli and Caesar w/ egg above 41F. CDI - Goat cheese was relocated, were placed above cooling blanched fries on speed rack. Green curry removed from plastic container and placed in metal container to rapidly cool. Curry was placed on the line at 4:30 PM. Aioli and Caesar moved to reach-in for rapid cooling. 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 2 wrapped portions of deli ham with no date marking. CDI - PIC stated that the ham was prepared the previous day and the proper date marking was added to the packages. 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 Feta cheese 1/22 (2x) held longer than 7 days. CDI - Voluntarily Discarded Observed Curry removed from the freezer lacking the pull date. Observed item date marked 1/23. CDI - Proper date marking was added. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving visibly rusted inside the WIC. No point escalation, different area shelving observed rusted.

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, onion cream, cooked pork belly, lettuce/tomato, deli meat, romesco, and cooked rice with date mark exceeding the 7-day timeframe. -CDI- PIC voluntarily discarded the 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- - Observed bolognese and cooked pork belly lacking a date mark, stored for over 24 hours. PIC knew when items were cooked/prepared. -CDI- PIC correctly date marked the items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no functioning thermometer at establishment. -CDI- PIC acquired functioning, calibrated thermometer by end of inspection.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used to hold clean dishes and utensils.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P- Observed pre-rinse spray arm below the flood level rim. -CDI- PIC placed spray arm on proper hook position above flood level rim.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed containers, cloths, and other items stored inside the hand sink near the cook line. CDI - Items were 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed ground meats above pork roasts inside the WIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans stored as clean, with slight food debris present on the food contact surface of pans. CDI - Pans were moved to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed blue cheese stuffed bacon wrapped dates, miso caramel, and Caesar dressing containing egg yolk held above 41F. CDI - All items 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: 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 . Charred onions (5/09) and Romesco Sauce (5/08) held longer 7 days. CDI - Items were voluntarily discarded.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used to hold clean dishes and utensils.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal plan -.5 points. CDI EHS gave vomit and diarrheal plan to PIC to post. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign in both employee restrooms. CDI EHS gave hand wash signs for PIC to post in restrooms. 0points

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and then use bare hands to turn off faucet without barrier. CDI - Hands re-washed. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions and peppers in one container and another container of cooked hash cold holding at 42F. Per PIC, item has not been out of refrigeration. CDI - PIC voluntarily discarded. POINTS NOT ESCALATED TODAY AS ALL OTHER TCS ITEMS COLD HOLDING AT OR BELOW 41F. -0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner stored above cleaned facility items and medicine stored above clean single use/single service items on storage shelf at entrance to kitchen. CDI - PIC moved these. -1-

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 cooling shredded swiss and chicken stock stored in deep containers with lids in place. Cooling rate for both too low to meet cooling parameters. CDI - PIC vented lids and actively stirred. -0- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee. Remove arm jewelry prior to beginning food prep. -0- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without wearing hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips for chlorine sanitizing dish machine. VR no later than 09/10/2023 to ensure facility has test strips for checking chlorine sanitizer. -.5-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags that were not dated and some tags that were not in chronological order. Verification required. 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 mahi mahi that was asterisked under consumer advisory but no parasite letters. PIC stated they fully cook mahi only. CDI asterisked removed from to reflect as a fully cooked product.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meatballs over vegetables and herbs in reach in and ground meat above chicken and fish in reach in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up near interior of the chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 bars of unsalted butter that was sitting out on rack near front where clean dish rack is located at 69F from the night before. CDI items 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 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 pimento cheese, ceasar dressing bottle, anchovies, sliced potatoes, cauliflower, diced butter, herb butter slices, arugula bag, and portioned cream cauliflower not dated. CDI items dated from yesterday and remainder 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 berry jam (5/29), blond butter (5/24), oyster butter (5/29), ceasar dressing (6/15), chicken jus (6/13), beef fat (5/29), parsnip (6/15), garlic purée (6/5), beef fat (6/6), brown butter (6/8), and anchovies (6/15). CDI items discarded. Suggest facility retrain employees to check dates when checking for items needed for prep for the next day. 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 .

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed knives stored in sanitizer bucket.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash, rinse and sanitize dishes without handwashing after handling soiled dishes. Observed food employee touch clothing multiple times without handwashing. CDI - EHS asked PIC about when to wash hands. Per PIC after handling soiled items. Hands washed. -2-

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 cooked pork belly cooling since 1:30, per PIC at 76F at 4:30. CDI - PIC voluntarily discarded and discussed with EHS methods to meet cooling parameters with limited walk in cooler space. Monitor cooling for all future cooling processes. -0- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork belly cooling under other items cooling on low half speed rack. CDI - PIC adjusted cooling method several times by moving food in front of WI cooler fan, reducing portion and moving to very small freezer at serving line. Food did not meet 70F within 2 hours. Product voluntarily discarded. -.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw fish on sheet trays stored directly on floor in walk in cooler door. Per PIC, facility ran out of space on shelves. EHS advised PIC to review storage order and create channels in walk in cooler to keep foods safe from contamination. -1- REPEAT

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 procedures for cooked bacon wrapped dates, house made sauces, cooked potato wedges and cooked cauliflower all stored at room temp using TPHC, per PIC. VR no later than 01/08/2023 to ensure facility has and is using a TPHC form that is accessible during inspection to outline system for TPHC. -3- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces stored directly beneath piping with buildup hanging down at the immediate right of cook line. Keep food in a clean, dry location. -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 buildup on back sides of cooking equipment. Per PIC, cleaning schedule for this area is due now. Clean often enough to prevent buildup. -0-

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed house made tortillas flipped with bare hands while cooking. CDI - PIC reheated and EHS advised PIC that even if foods are to be reheated later, eliminate bare contact with bare hands to avoid growth of pathogens between those times. -2-

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 procedures for cooked sausages held using TPHC. Per PIC, these items are gone quickly. EHS advised PIC that if TPHC is used, there shall be a written procedure documenting the process and outlining how the beginning time will be marked and how the facility will ensure any food remaining after four hours will be discarded. CDI - PIC filled out during inspection. Ensure TPHC form available for all future inspections. -1.5-

4-904.11 (A) Handle serving utensils in a manner to prevent contamination. Observed food contact surfaces of serving utensils facing upward and subject to contamination. Invert these and place the food contact surfaces inside the storage container. -0-

4-502.11(A) Maintain utensils in good repair. Observed several plastic pitchers and storage bins with chips and cracks. Replace these items when they are no longer smooth and easily cleanable. -0-

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 rusting on HVAC covers on ceiling near dish machine. Resurface or replace these for easy cleaning. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed roasted limes stored at room temperature declared hot holding. Temperature was 79F. CDI - PIC reheated to above 165F and then placed in hot holding unit. -1.5-

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 expired containers of feta cheese with date marking 06/14/2022. CDI - PIC voluntarily discarded and EHS reminded PIC that feta cheese requires a 7 Day date marking, with open/prep date as Day 1. CDI - PIC voluntarily discarded. REPEAT -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooling parsnip purée in tightly lidded containers and freshly prepared pimento cheese cooling in large tube with lid snapped in placed. Cooling potatoes were placed on speed racks under cold products, heating up foods that should have been 41F or less. CDI - PIC vented containers and rearranged storage order on speed racks, placing hot foods on top of cold foods to avoid reheating them. -.5-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on outsides of cleaned plums and other fruits. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed colander pan and two bar bottles stored in basin of bar handsink at beginning of inspection. CDI - Items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying device or paper towels at beginning of inspection. CDI - Bar staff placed paper towels at handsink. -1-

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 cooked shallot oil on walk in shelf with a February discard date. CDI - PIC voluntarily discarded and EHS educated PIC that this is a heat treated plant food. -0-

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P Observed curing salt in facility for former menu item that was being tested. Facility is not preparing this menu item nor testing it for the menu anymore. CDI - PIC voluntarily discarded. -.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane burner stored above cleaned facility items and first aid kit stored above clean single use/single service items on storage shelf at entrance to kitchen. CDI - PIC moved these. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee while cutting shallots. Remove arm jewelry prior to beginning food prep. -0-

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 whisks stored within the splash zone of kitchen handsink. Utensils are getting wet when handwashing taking place. EHS advised PIC to move these out of the splash zone. -0-

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 Observed food employees not aware of Salmonella nontyphoidal as one of the reportable illnesses. CDI - EHS educated PIC. Staff trained on this requirement. -0-

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 written plan for vomiting and diarrheal event cleanup today. CDI - EHS educated PIC and example written plan given. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup inside cooking pans stored on high shelf over cook line. CDI - Items were cleaned. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed oat milk cold holding in bar cooler at 48F. CDI - PIC voluntarily discarded. -0-

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 softening unsalted butter held at room temperature today declared on TPHC without written procedure. CDI - EHS gave new procedure to PIC. Fill out completely and have available for all future inspection if unsalted butter is to be held at room temperature. Time stamp placed on butter and PIC educated on 4 hour discard requirement if temperature rises above 70F. -0-

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 disclosure statement on brunch menu Eggs Purgatory, Eggs Benedict and Turkish Eggs. CDI - PIC revised menu and reprinted during inspection. EHS reminded PIC to remove menus that do not meet this Code section so all required information is provided to consumers before ordering these items. Retain this template for future re-prints with all required parts. -0-

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 heavily dented cans stored on high shelf above intact cans in upstairs dry storage area. CDI - PIC moved these to a low shelf and EHS educated PIC about the risk if cans were to break and leak on other items for food service. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over 3-comp sink and standing water in Robocoup blender cup. Air dry these to prevent growth and buildup.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surface of to-go containers facing up at the cook line without a cover to protect from soiled items falling inside. EHS advised PIC to put these items on their side to prevent buildup.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed dishwasher loading soiled dishes and spray off hands in pre-rinse. CDI - Hands washed in handsink. 2-301.15 Only wash hands in handwashing sink. -PF Observed several wait staff members using handsink to rinse drink equipment and serving trays. CDI - PIC provided them with alternate cleaning supplies for serving trays and drink equipment. -2-

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 Observed one food employee removing Belgian waffles from waffle maker with bare hands. CDI - Waffle discarded and spatula fork used. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine that is chemical dispensing 0 ppm chlorine sanitizer. VR no later than 09/28/2021 to ensure bar dish machine is operating at the correct chemical sanitizing concentration. Dishes generated shall be washed in the kitchen using either the 3-comp sink or dish machine the kitchen. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry spices on shelf beside cook line out of original packaging now without labels identifying the contents. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without the use of fly protection device such as air curtain or screen door. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish washer towel drying plates and saucers that just finished the dish machine cycle. EHS advised PIC that contact time with sanitizer is necessary for the final step of cleaning the dishes. Employees educated. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries stored over ready to eat items in the walk in cooler. CDI: Product reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shishito ranch, garlic aioli, and chicken stock in bottles held over 41F in prep top. CDI: Bottles relocated to reach in part of cooler. REPEAT VIOLATION Significant improvement from previous inspection as all units were holding at 41F and below. PIC and EHS discussed placing these products on TPHC. Products were added to the TPHC procedure for the stuffed dates.

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 curry onions and curry sauce from 1/28. CDI: Product voluntarily discarded. REPEAT VIOLATION

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 stuffed dates held on TPHC through discussion with PIC, however product was not time stamped and no written procedures were written. CDI: Procedure written during inspection and item marked.

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 “Beets Me” drink that has raw egg white in it. CDI: Menu was corrected to include asterisk and consumer advisory. REPEAT VIOLATION All main menu items were correct. Significant improvement.

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 tiles near vent, and wall around soap dispenser at handsink. Ensure more frequent 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 Observed no parasite destruction letter for fish offered undercooked. VERIFICATION REQUIRED

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked chicken stored in reach in cooler. CDI: Product voluntarily discarded. EHS emailed PIC the par-cooking procedure template for him to fill out for approval.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler food temping at 41-42 throughout unit. CDI: Unit was turned down and all food was 41F consistently by end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pimento cheese from 7/31 in reach in. CDI: Product was voluntarily discarded. All other items were within proper date range.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure for consumer advisory on menus. Observed no asterisk for salmon or wagyu beef that is offered undercooked. VERIFICATION REQUIRED REPEAT VIOLATION

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed ibuprofen stored over clean plate ware. CDI: Item relocated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two squeeze bottles of oil and one of water, as identified by PIC, with no labeling. EHS discussed with PIC different marking options. REPEAT VIOLATION Previous violation corrected.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed Red Snapper ceviche on the menu without a consumer advisory. Consumer advisory for the restaurant, add this to all menus. * Ceviche is served raw/undercooked. *Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. VR -verification in 10 days to see that consumer advisory is added to the menu.

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 bulk containers of sugar and flour. Containers labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed a bag of beets and a box of pears on the WIC floor.

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 single service plastic bowl used in the bulk container of flour. Bowl discarded, use a handled scoop.