INDACO CHARLOTTE

6-301.14 Post a handwash sign at each handsink. Observed 1 handsink with no handwash sign located at prep station. EHS provided handwash sign to post at 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 shell stock tags not in chronological order as well as many tags bearing no dates for last use. 10 DAY VR REQUIRED to ensure chronological tags with last date of use. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pieces of equipment for pasta making to be dirty to sight and touch. PIC indicated they had not been used day of inspection and should have been cleaned. CDI - PIC re-located items to dish to be w/r/s and cleaned equipment accordingly. 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). Observed inconsistent date marking throughout facility. Items: pizza sauce, roasted bell peppers, cooked Soppressata, cooked potatoes, and crema were all missing date marks. PIC indicated that many of these items were all held longer than 24hrs. CDI - PIC voluntarily disposed of affected items that could not be verified. Pizza sauce make date was verified from batch in WIC and PIC placed date marks accordingly. Ensure and train all staff on following a consistent date marking system daily. 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 2 pans of cooked mushrooms (8/3) being held past 7 day window. CDI - PIC voluntarily discarded mushrooms. -1.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of raw shell eggs stored behind a pan of arugula, in the flip top portion of make table 4. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple pans of TCS food items held on TPHC at the make line during prep without a time stamp. PIC stated these TCS food items were placed on TPHC at 2:00PM, just minutes before EHS's observation. CDI: PIC time-stamped TCS food items with start time of 2:00PM.

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 a pan of ROP'd raw saku tuna blocks temping past the frozen temps with no slits, stored inside the lowboy of make table 3. CDI: PIC created slits in all ROP'd saku blocks to prevent contamination.

4-502.11(A) Maintain utensils in good repair. Observed rusted blade of vegetable peeler stored in the clean dish rack. CDI: PIC voluntarily discarded vegetable peeler.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sheet trays full of cooked food items (roasted squash, roasted sweet potatoes) prepped the previous day, left uncovered on the speedrack inside the WIC. Observed pan of duck bolognese left uncovered and stored inside the WIC. Ensure all cooked food items are covered or wrapped once cooling process has completed. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed large cambros full of various RTE food items (chicken stock, pickled onions, apple cider, bolognese) stored below multiple bustubs full of unwashed produce, inside the WIC. CDI: PIC corrected storage order immediately to prevent contamination. 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 chemical dish machine unable to measure minimum of 50ppm after multiple cycles were run, and after PIC had primed the machine. PICs stated that their rep from SuperSource had been on-site for their routine check earlier this morning, and stated it was measuring above 50ppm of chlorine. CDI: PIC contacted representative from SuperSource again to have them check on the dish machine; representative from SuperSource arrived on-site while EHS was still typing report, and rep was able to have dish machine running at proper concentrations of chlorine sanitizer. 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

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 TCS food items used during lunch service held on TPHC, but not included in facility's TPHC written procedures for holding TCS food items for 4 hours. TPHC procedures were only notated for dinner service menu items. CDI: PIC added lunch service TCS food items onto their TPHC form for compliance; EHS reminded PICs that any foods held on TPHC are required to be included in the written procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Observed damaged flip top door of make table 3. Repair flip top door to ensure cold holding unit is maintaining all TCS food items at proper temps. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed both unisex restrooms without covered waste bins. Both waste bins available are not fully covered. Obtain waste bins with completely covered lids for the proper disposal of sanitary napkins.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed PIC with no CFPM and multiple violations of priority items at time of inspection. -CDI- EHS educated PIC on PIC duties. -0- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no CFPM at start of inspection. -CDI- Food employee with CFPM arrived shortly after start of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC clean floor and began to return to handle clean utensils to prep food without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC properly washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -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 PIC handling bread with barehands. -CDI- EHS educated PIC on not contacting exposed food with bare hands and PIC voluntarily discarded items. -0- 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

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf- Observed shell stock tags not being obtained in container. -CDI- EHS educated PIC on obtaining shell stock tags in containers and PIC relocated items. 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 shell stock tags not stored in chronological order. **REPEAT** **10 DAY VERIFICATION REQUIRED** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw egg whites stored over garlic confit in WIC. -CDI- PIC corrected storage order. -0- 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 multiple items on bottom halves of both prep units above 41F. Refer to temperature chart. Observed ambient air of both units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded all items and placed top portion of unit on time. **FACILITY TO HOLD ITEMS ON TIME UNTIL REPAIRS CAN BE MADE.** -1.5- 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-/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 fingerling potatoes in WIC with no date mark. Observed items improperly date marked; mushrooms and mushroom soup 3/24 & 3/25 (discard 3/30 & 3/31), 2 containers of sausage 3/25 (discard 3/31), mortadella 3/22 (discard 3/28) and turnt up sauce (contains heavy cream) date marked 3/26 (discard 4/1). -CDI- PIC voluntarily discarded all items. **REPEAT** -3- 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 shrimp and salmon on lunch menu with no asterisks. Observed steak and eggs and sweet potato hash with no asterisks on brunch menu. -CDI- PIC corrected menus and printed new ones while EHS was present. **REPEAT** -1-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between the prep unit and the wall. Observed tongs hanging on side of grill handle. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed freezer not in use due to not properly functioning. Repair or replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed broken knob handle on cold water at handsink at dishpit. Repair. -0-

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 no last date marks on shellstock tags. -CDI- PIC properly labeled items. -0-

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 meatballs cooling from prior day between 42-44F. -CDI- PIC voluntarily discarded items. Observed meatballs prepared today cooling for more than 2 hours above 70F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 housemade Caesar dressing (contains anchovies), housemade garlic aioli (contains fresh garlic and oil), orzo and baby greens date marked 11/5 (discard 11/11). Observed housemade pumpkin puree (heat treated) date marked 10/3 (discard 10/9) & 10/18 (discard 10/24) Observed several containers of housemade pesto (contains fresh garlic and oil) date marked 11/1 (discard 11/7). Observed no date marks on heavy cream, housemade pickled peppers (heat treated), fingerling potatoes and ricotta cheese. Per PIC, items were prepared 2 days prior. -CDI- PIC properly date marked items and discarded items past date. **REPEAT** -1.5- 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- Observing missing asterisk on brunch menu for farm egg on avocado toast. **REPEAT** **POINTS NOT ESCALATED DUE TO DIFFERENT FOOD ITEM** -CDI- PIC printed updated menus. -0.5-

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- Observed meatballs cooling from prior day that did not reach cooling parameters. Observed meatballs prepared today that did not meet cooling parameters. Observed meatballs prepared today cooling in WIC with protective covering. Observed large plastic container full of pizza sauce cooling with no active stirring. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that did not meet cooling parameters and removed protective coverings and separated pizza sauce into smaller containers to facilitate rapid cooling. **REPEAT** -0.5- 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 squeeze bottles and spice containers with no labels. -CDI- PIC properly labeled items. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep unit and commingled with in use squeeze bottles. -CDI- PIC relocated items. **REPEAT** -0.5-

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 PIC touch bones used to make bone stock/chicken broth and RTE fingerling potatoes with barehands to check temperature/cooling. -CDI- EHS educated PIC on no BHC with RTE foods and PIC voluntarily discarded. -0- 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0 ppm. **3DAY VERIFICATION REQUIRED** **FACILITY WILL USE 3-COMPARTMENT SINK WITH PROPER MEASURED QUARTERNARY SANITIZER TO W/R/S UNTIL MACHINE HAS BEEN REPAIRED** -1.5- 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

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 large container of pizza sauce and pasta sauce prepared yesterday at 45 & 46F. Observed chicken stock prepared today above 70F after cooling for 2 hours. -CDI- PIC voluntarily discarded. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade Caesar dressing containing anchovies at 44F in Garmo prep unit. Observed crab at 43F and pasta sauce at 44F at pasta prep station. Observed multiple items along shelves at back wall of WIC between 42-43F. Refer to temperature chart. Observed ambient air of unit at 42-43F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **PIC CALLED SERVICE TECH WHILE EHS WAS PRESENT. SERVICE TECH WILL ARRIVE THIS EVENING** -1.5- 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- Observed ricotta cheese date marked 6/9 (discard 6/15), pizza sauce date marked 6/10 (discard 6/16) in prep unit and beans date marked 5/29 (discard 6/4) in WIC. -CDI- PIC voluntarily discarded items. -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 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 missing asterisks on brunch menu for ready plate, steak frites and daco burger. **10 DAY VERIFICATION REQUIRED** -0.5-

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- Observed pizza sauce and pasta sauce prepared yesterday above 41F. Observed items prepared today cooling at a low rate with lids, filled to the top, in plastic containers and with no active stirring. Also observed hotter items on cooling rack being placed below items that had been cooling for a while and observed items increase in temperature. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items prepared yesterday and separated other items into smaller containers and removed lids. -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 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 containers with no labels such as salt, allepo, flour, oil and wine. Observed housemade Calabrian chili vinagerette with no label. Observed other oils and wines on line with no labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without protective head coverings. **REPEAT**

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between wall and prep unit. -CDI- PIC placed items at dishpit to be W/R/S. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee family meals stored over retail items in WIC. -CDI- PIC rearranged items. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food service worker hand washing for less then 20 seconds and was going to continue to working with food. CDI-PIC instructed food employee to rewash properly. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service working donning on new gloves without washing hands while working with food. CDI-PIC instructed employee to remove gloves and to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stainless steel potato masher with build up food debris stored clean. CDI-PIC moved item to 3-comp-sink. Observed metal mesh strainer with built up rust and torn metal mesh. CDI-PIC voluntarily discard item.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet on while working with food. CDI-PIC instructed food service worker to remove jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair covering while working with food.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed two clear containers with wiping cloths inside with wet dishes stored on top. CDI-PIC removed cloths and rewash dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging on pasta prep table.

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

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 meat slicer, stored as clean, with food debris and accumulations on and behind the blade. Observed knives stored as clean on magnet strips with food debris present. CDI - The items were moved to the dish machine to be cleaned properly.

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 mozzarella and pickled onions stored inside the prep top unit above 41F. CDI - Items were moved to RIC for rapid cooling.

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 . Observed salsa, meatballs, garlic and oil mixture (x9), and Marsala (6/28) sauce held longer than 7 days. CDI - All items were discarded. Observed opened milk with no date marking. CDI - Milk was discarded.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed establishment with sous vide chicken, this process takes place on-site. Establishment stated that chicken is cooked, shredded, vac sealed and cooled in an ice bath on site. PIC stated that the sous vide chicken is held up to a week. Establishment could not produce a variance approval letter or documents to support having an approved HACCP plan to follow during the process. CDI - The PIC voluntarily discarded all sous vide chicken on site. Establishment is to discontinue this process until variance is approved.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Establishment provided variance request sheet for sous vide chicken, establishment could not provide an approval letter for a variance from DHHS.

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 salt and pepper with no labels. CDI - PIC labeled.

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 visible debris in sanitizer solution. CDI - Sanitizer was replaced.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple dishes and utensils stored as clean with food residue. CDI: dishes and utensils returned to the dish pit to be rewashed. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 0ppm with dishes sanitizing at the time. CDI: bleach sanitizer was manually made. Per PIC, their sanitizer carrier will be sending more tomorrow. 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 -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 Observed several quart containers of garlic oil in the walk in cooler dated 3/11. CDI: containers voluntarily discarded. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 plastic container with no handles used as a scoop in the almond flour container. REPEAT VIOLATION -0.5-

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 beef and raw meatballs stored over ready-to-eat foods on the speed rack in the walk in cooler. CDI: items rearranged. REPEAT VIOLATION -3-

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 cooking utensils with food residue stored as clean. CDI: utensils placed in the dish machine to be washed and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup around the ice chute. Recommend to clean as often as needed. -1.5-

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 plastic cups with no handles used as scoops for almond flour. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of to-go containers stored directly on the floor. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips for the quat sanitizer at the 3 comp sink. VR within 10 days. -0.5-

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 clam stored over ready-to-eat foods on the speed rack in the walk in cooler. CDI: items rearranged 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 produce stored over ready-to-eat foods in the walk in cooler. CDI: items rearranged -1.5-

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 tomatoes and pickled onions (hot brine) at the salad station over 41F. CDI: PIC stated items were just brought out from the walk in cooler and will put it in ice bath to keep cold. TPHC may be used for those items in the future per PIC. -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 only black onion aioli (7/29) stored in the walk in cooler past 7 days. CDI: voluntarily discarded. -1.5- points scaled back due to improvement from previous inspections. REPEAT VIOLATION

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 dead light bulbs in the hood system. Recommend to replace. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a small pan stored in the hand sink across the salad station. CDI: item removed from hand sink. REPEAT VIOLATION -1- no points escalated due to improvement from last 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 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 garlic oil (3/23) and pasta sauce (5/24) dated past 7 days in the walk in cooler. CDI: items voluntarily discarded REPEAT VIOLATION -3-

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 procedure for items on TPHC. CDI: template provided to PIC 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 stamped for items on TPHC. CDI: EHS allowed PIC to time stamp items. VR within 10 days. REPEAT VIOLATION -3-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing under 77F cold water. CDI: shrimp moved to walk in cooler to continue to thaw. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food with no head coverings. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in front of the stove range and the hand sink near the salad station with items/utensils stored in them. CDI: all items removed from both hand sinks. REPEAT VIOLATION -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 beets (3/4), garlic confit (3/8), and shitake mushroom (unlabeled) dated past 7 days and unlabeled. CDI:Items voluntarily discarded. REPEAT VIOLATION -3-

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 TPHC procedures available when asked upon. TPHC template provided. VR within 10 days. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of cold holding units throughout cookline. Recommend to replace. REPEAT VIOLATION -0.5-

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 employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated employee health reporting agreement to email on file. -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 cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -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 Observed food employee use bare hand contact on greens to garnish cooked pizza. CDI: EHS intervened just in time before the greens were dropped on the pizza. Employee discarded the greens, washed hands, and donned new gloves on before garnishing. Observed food employee shredding cheese onto salad bowl. CDI: EHS intervened, discussed about bare hand contact, and cheese lump was voluntarily discarded. -2-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of multi-use utensils stored in the hand sink across the salad station. CDI: items were removed. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine at the bar dispensing sanitizer concentration of 10ppm or less. CDI: dish machine sanitizer primed and is now at 50ppm. REPEAT VIOLATION -3-

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 on date marking please visit: http://meck.co/FoodSafety Observed pickled peppers and pickled vegetable stems dated as 11/5 and pork stock dated as 11/19. CDI: items voluntarily discarded. REPEAT VIOLATION -1.5- points not escalated due to improvement from the previous inspection. If violation continues, a risk control plan may be implemented to ensure safety of consuming TCS foods.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bag of ground meat thawing in stagnant water by the 3 comp sink. CDI: bag of meat was moved to prep sink to continue thawing in 59F water. -0-

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 plastic cups with no handles used as a scoop. CDI: cups were removed. Observed scoop with handle touching flour. CDI: scoop handle was stored upright. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large amount of wet stacking at the dish pit. Recommend to put up more shelving or find extra room to allow air drying. REPEAT VIOLATION -0.5-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at prep reach in units at the cook line. Recommend to replace. -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 a dead light bulb at the main hood and a dead light bulb at the hood by the prep sinks at the back kitchen. 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 hood panels at the back kitchen by the prep sink with heavy dust buildup. Recommend to clean as often as needed to avoid buildup. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar hand sink. Ensure soap at all hand sinks to effectively wash hands. CDI: soap was provided -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine chlorine sanitizer at 0ppm. Facility is to use 3 comp sink until dish machine is fixed. CDI: Dish machine was fixed by end of inspection with a concentration of 50ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop stored on top of ice machine full of dust buildup. -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 Observed several garlic in oil containers dated 9/1, poblano dated 9/1, and red chunky sauce dated 9/1 stored in the walk in cooler. Ensure all TCS foods dated past 7 days are discarded. CDI: all items are voluntarily discarded -1.5-

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 red and white sauces held using TPHC with no written procedures. CDI: written procedures have been completed and verified by EHS -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 pizza sauce and poblano tightly sealed/closed in the walk in cooler. CDI: regulator vented containers to allow cool air to flow thoroughly. REPEAT VIOLATION -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes at dry dish shelving in the dish room. Ensure all utensils and equipment are fully air dried before stacking. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above liquid pasteurized eggs in the walk in cooler. CDI-The raw eggs were moved to the correct location.

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 artichokes cooling tightly wrapped in the walk in cooler. CDI-The artichokes were unwrapped.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A WORKING THERMOMETER HAS BEEN PURCHASED.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the grill cooler cutting board. Have resurfaced or replaced. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. CDI-Facility received test strips.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed manager unaware of the employee health policy. After discussion, the manager was able to find the policy on their onboarding website. CDI-The policy was found and provided. More training is needed on the policy.

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 employee bare handing green onions at the start of the inspection. CDI-The employee was istructed to discard, wash hands and don clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a mop bucket and a trash can blocking the back room hand sink. CDI-The two items were removed to allow access to the sink. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitier at the bar dish machine and the main dish machine. CDI-New sanitizer was added to the bar dish machine, and Super Source was called out for the main dish machine for repair. Both machines are now reading at around 100ppm. REPEAT.

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 tomato sauce only cool one degree within 45 minutes of each temperature taken. CDI-The sauce was divided into two portions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product holding above 41F in the main flip top cooler. It is found tht the product raised in temperature during set up. The unit itself is holding product at 41F or below. CDI-The product was removed and brought back to the walk in cooler for rapid cooling. Ensure product is not left out on the counter for extended periods of time. REPEAT. Observed cured egg yolks (fully cooked) being held out at room temperature. This item requires cold holding. CDI-The product was discarded and from now on they will be held under refrigeration.

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 tomato sauce cooling in a large tub in ice water. CDI-The sauce was divided into two portions and actively stirred. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket stored on the ground. CDI-The bucket was removed. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the cutting boards at the main line. Needs resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler. Have cleaned.

2-401.11-Eating, Drinking, or Using Tobacco- Observed an employee drink uncovered above clean dishes on the dish rack. Cover and store employee drinks to prevent contamination of food or utensils. CDI - drink removed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Observed the handwashing sink at the pasta station and across the pizza oven blocked. Maintain access to handsinks. Handsinks may only be used for handwashing. CDI-Handsinks cleared.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above ready to eat chicken stock in walk in cooler and above bottled alcholic beverages in bar cooler. CDI - eggs moved to below RTE foods.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P-The dish machine chemical sanitizer solution was reading 0ppm during the time of inspection. VR - verification required. Service person was called. Meanwhile, dishes are being sanitized in the 3 compartment sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled food processor stored as clean. CDI - item sent back to be cleaned.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Observed cut cabbage (53F), carmelized onions (56F), and Farrow (54F), above 41F in flip top 2. Maintain TCS foods in cold holding at 41F or less. CDI- PIC discarded the items in the flip top.

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 chopped pork (53F) stored in the walk in cooler tightly covered above 41F. CDI - uncovered to rapidly cool.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

3-304.12 In-Use Utensils, Between-Use Storage - C-Observed several tongs stored on the oven handle door and ice cream scoops in a tub of water. 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.

4-901.11 Equipment and Utensils, Air-Drying Required - C-Observed plastic bowls on the dish rack stacked wet. Air dry equipment and utensils after cleaning and sanitizing.

4-501.11 Good Repair and Proper Adjustment-Equipment - C-The flip top 2 were not functioning properly when observed. The thermometer was reading 56F at the time of inspection. It should set to 41F or below to maintain TCS foods below 41F. Maintain equipment in good repair.