SANCTUARY BISTRO

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed the recorded pH of 4.4 in the log book on 4/25/26 which is above the HACCP plans maximum pH of 4.2. No corrective action was recorded as required. CDI- PIC stated the cashew nut cheese was discarded that day as the corrective action. PIC wrote corrective action in log book.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working food thermometer available. Verification visit will occur within ten days.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed an in-use sanitizer bucket with wiping cloth below required concentration. CDI- PIC put new sanitizer solution in bucket at required concentration.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several cleaned metal lids and two cleaned metal containers that were stacked together while still wet. Ensure cleaned equipment is properly air dried before stacking together.

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 exterior surfaces of equipment and shelving in kitchen has residue build-up and needs to be cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer at 0 PPM or chlorine sanitizer. PIC contacted maintenance service. 3 day verification visit required.. 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(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 foods inside prep unit held on TPHC. No time stamp was present on food that was holding inside unit. CDI - Proper time stamp was added to products.

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 inside middle 2 door RIC, in need of maintenance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 10ppm chlorine after running multiple cycles. PIC called repair company during inspection. VERIFICATION REQUIRED. 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 polenta at 83-90F after more than 2 hours of cooling. CDI: Polenta was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed buffer solutions being stored above single service items on shelving. CDI: Buffer solutions were relocated.

REPEAT 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 polenta cooling in a large plastic container inside reach in cooler. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan, metal lid, glass cups, and mesh scooping utensil stored as clean with food debris present on the food contact surface. CDI - Items were moved to the dish machine to be properly w/r/s. 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 TCS foods (Grilled Lions Mane, sliced tomatoes, and steamed broccoli) inside the prep unit above 41F. CDI - Voluntary discard. PIC suggests using time on the unit until the unit can be repaired. EHS will provide TPHC paper work and follow-up when unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed plastic wrapped pot of pasta w/ black beans cool 1F in 34 minute time span 49F - 48F. CDI - Pot was uncovered to promote rapid cooling. 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 multiple containers of flour on the cook-line with no label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top of prep unit and prep table and not inside sanitizer buckets when not in use. CDI - Wiping cloths were removed.

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 debris present on the food contact surface. Pans were moved to the dish machine to be properly w/r/s. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane stored above rice and flour on dry storage shelving. CDI - Butane was relocated.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed records showing cashew cheese made on 12/2, pH meter calibration was not done/recorded to reflect. Per plan pH meter shall be calibrated when/before use. Observed 1/12 and 11/10 records in compliance. CDI - Records have been in compliance in following dates and process of recording will be major focus.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and cooked sweet potatoes held above 41F inside prep unit 1. CDI - Both items were voluntarily discarded. No point escalation, observed significant improvement. 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 sushi rice/rolls prepared the previous day with no date marking. CDI - 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 .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stored as clean with food debris present on the food contact surface. CDI - Items moved to the 3 compartment sink to be w/r/s properly. REPEAT. No point escalation improvement observed. 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 TCS food items stored inside the prep unit above 41F. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf PIC could not provide calibration buffers. PIC stated that buffer solution has been ordered. PIC should maintain all items necessary to properly comply with procedures of HACCP plan. Per PIC next batch of quinoa/cashew cheese will not be produced until calibration buffer arrives. CDI - PIC has placed buffer order.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on the prep table. CDI - Wet wiping cloths were removed.

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

3-201.11(A) Use food from approved sources only.-P. Observed facility did not have spore letter for mushrooms obtained from local purveyor. CdI PIC obtained spore letter.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans and plates with visible food debris. CDI took to rewash. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open tofu, butternut squash and silken tofu in reach in cooler with no date labels . CDI PIC labeled products. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked tempeh in prep unit greater than 7 days old . CDI PIC discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep units.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility does not have test kit to measure concentration of QAC sanitizer at three comparment sink. Verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed throughout facility.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered sugar covered nuts for dinner service stored on dry storage shelf without wrapping. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot food placed in prep unit that warmed cold holding cut tomatoes, tofu and other TCS foods directly above. CDI - PIC moved hot foods to RI cooler and freezer and monitored. -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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two first aid kits stored directly above handsink and paper towel dispenser. CDI - PIC moved to office station for storage. -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 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 cooked potatoes cooling in prep unit at beginning of inspection. CDI - Food quickly moved to reach in coolers to cool. Foods in prep unit were warmer where cooling was taking place when compared to temperatures in other cold holding units. For long-term compliance, consider using either TPHC or cooling solely in reach in coolers and reach in freezer only. Observed roasted peppers rise in temperature during cooling in make table. CDI - PIC moved to RI to cool and monitored. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls stored as clean on drying shelf. -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 drain boards of 3-comp sink, on side of dish machine and on shelving used for dry storage. Clean. REPEAT -.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cilantro lime rice hot holding at 121F and cumin turmeric rice hot holding at 113F on prep counter. Per PIC, this is hot holding for dinner service. CDI - PIC reheated to 165F in hot well. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed miso dressing, roasted beets, vegan blue cheese and other TCS food items in prep unit and make table to the far left of cook line. Per PIC, product has been in place for at least a day. PIC voluntarily discarded foods and took unit out of service until issue can be resolved. VR no later than 06/24/2023 to ensure all TCS foods in cold holding are 41F or below. -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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sauces and dressings in RI without date marking that were from Saturday service. CDI - PIC date marked these 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 .

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 under hood. Per PIC, facility has had two scheduled service visits that were cancelled last minute by vendor. Facility is having unit service soon by another vendor. Clean often enough to prevent buildup. Observed buildup on drain boards of 3-comp sink. Clean. -0-

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed heavy buildup on chef coat and pants on food employee. Clean often enough to prevent buildup. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak under handsink in restroom. Repair. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open containers of dry goods and caramelized nuts stored on shelving without coverings or wrappings. Keep items protected using coverings ore wrapping while in storage, unless cooling. -1.5-

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 working containers of food throughout facility without label stating name of food. Label working containers of food. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed tiny flying insects in dining room and kitchen. -0-

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed heavy buildup on chef coat on food employee. Clean often enough to prevent buildup. -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 non-food contact surfaces of prep units, outer components of dish machine and on shelving. Clean these often enough to prevent buildup. REPEAT POINTS NOT ESCALATED TODAY AS CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on shared dumpster. Keep door closed between uses. -0-

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 food debris on pasta roller, the inside food contact surfaces of stacked plastic containers and plates stored as clean on high shelf over 3-comp sink and on low shelf near dish machine. Clean these often enough to prevent buildup. CDI - PIC removed these items from service for re-cleaning. -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 plant based creamers stored in keg cooler at 45-47F. CDI - PIC voluntarily discarded. EHS reminded PIC to ensure this cooler is set at a temperature low enough to maintain TCS foods at or below 41F. -1.5- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS GREATLY IMPROVED OVER THE LAST INSPECTION.

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 cooked potatoes cooling in prep unit at beginning of inspection. CDI - Per PIC, this was a lesson learned from last inspection. Food quickly moved to reach in coolers to cool. Foods in prep unit were warmer where cooling was taking place when compared to temperatures in other cold holding units. For long-term compliance, consider using either TPHC or cooling solely in reach in coolers and reach in freezer only. -1- REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed leafy green vegetables and other floating debris inside dish machine and one segment of spray nozzles clogged. Clean often enough to prevent buildup. -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 the stove, flat top, knife magnet, handles of cooking and cold holding equipment, on hood filters and on non-food contact surfaces of prep units. Clean these often enough to prevent buildup. -.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 TCS foods stored in cold holding prep unit at cook line at 44-49F. CDI - PIC removed cooling TCS foods from units placed inside 30 mins before beginning of inspection. EHS advised PIC Barry about proper cooling methods and the requirement to maintain all cold holding TCS foods at or below 41F. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed plant based milks in bar opened on previous day without date marking. CDI - PIC date marked these items and EHS advised PIC that heat treated plant foods are to be date marked if held more than 24 hours after opening. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one squeeze bottle of chlorine sanitizer hanging on side of handsink without label. CDI - PIC labeled. -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 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 cooked beets and other TCS foods cooling in prep units not designed to rapidly cool. Other TCS foods in prep unit were above 41F. CDI - PIC moved these items to reach in freezer and reach in cooler to help cool faster. EHS reminded PIC that reach in freezers are the coldest units available for cooling. -.5-

2-304.11 Food employees shall wear clean outer clothing to prevent contamination of exposed food, equipment, utensils, linens, and single service and single use articles. Observed deep stains on chef coat. Ensure outer clothing is clean to avoid cross-contamination during food prep. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed buildup on knife stored as clean on magnet strip and dishes left unwashed in the facility for more than 4 hours at room temp. Observed buildup on surfaces of charcuterie boards used as food contact surfaces without barrier. CDI - PIC cleaned these items and EHS discussed frequency of cleaning. -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 heat treated plant foods such as roasted beets, roasted cauliflower and cooked asparagus in facility since 02/26/2022. CDI - PIC voluntarily discarded. -1.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go boxes stored at cook line with food contact surfaces facing up and debris inside. Invert these to prevent cross-contamination of food contact surfaces. -0-

4-501.11 Maintain equipment in good repair. Observed rust buildup on lids for make table. No food contact surfaces shall be smooth and easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at make table with buildup inside grooves. Resurface or replace. -.5-

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 the outsides of food storage bins, spice shakers, on the front faces of equipment, on faucets and pre-rinse nozzle. Clean often enough to prevent buildup. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on community shared dumpster. Keep dumpster doors closed between uses. -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 requirement to report Salmonella nontyphoidal. CDI - EHS educated PIC and information available in-house on the visual learner poster with an asterisk leading to the bottom of the poster. PIC educated staff. EHS emailed all 2017 NC Food Code Information to PIC today via email. -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 vomiting and diarrheal event cleanup procedure today. CDI - EHS educated PIC about the requirement and information sent to PIC via email containing example plan. -0-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed PIC use thermometer without cleaning before and after use. CDI - PIC cleaned probe. -1.5-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of oils and other liquids stored in bottom of prep unit. Label these. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no effective hair restraint on food employee at beginning of inspection. Chef cap placed on head. -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 high shelf above make table in use without protective coverings on food containers. Clean shelving often enough to prevent buildup. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes and house made mayo cold holding above 41F in make table. CDI - PIC voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates on house made nut cheese produces two weeks prior. Log contains date of 08/26/2021. Ensure this date is on the product for accuracy of date marking system. CDI - PIC date marked cashew nut cheese. -1.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ambient air temperature ranging 71-77F, above the stated 70F stated in the cashew nut base approved procedure. Observed Hazard Analysis stating final pH shall be less than 4.2, but pH consistently being recording at 4.2. VR no later than 10/10/2021 to ensure ambient air temperature and pH readings meet the approved procedure in the HACCP Plan. -1-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on dry powders and spices above prep unit and no label of common names on items out of original packaging in prep.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside housing of food thermometer and on reach in gaskets. Clean. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed acoustic tiles that are absorbent in both restrooms. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed serving plates with food debris on clean shelving stored clean. CDI-PIC moved soiled dishes to warewashing are to be cleaned.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked mushrooms (dated 4/2) and potatoes (dated 4/28) exceeding the 7 days for holding. CDI - PIC voluntarily discarded both items. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a large number (cooked wild rice, broccoli, and other root vegetables) of prepared food items in reach in coolers and prep units either not dated (held over 24 hours), incorrectly dated (Per PIC, all items questioned were prepared on 5/1), or food containers contained several date marks. All items prepared and held over 24 hours is required to have a date mark that is accurate and is consistent throughout the facility. VR is required to check date marking system. Note: if this violation continues EHS will recommend discard for all food items not properly date marked.

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 PIC cooling sliced tomatoes (prepped 30 mins before our arrival) in prep unit. CDI-PIC moved sliced tomatoes to reach-in cooler. EHS observed slice tomatoes reach a temperature of 42F after 1 hour. EHS discussed using TPHC for sliced tomatoes in the future.

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 a couple of bulk containers with metal bowls used as scoops. All in-use utensils are required to have a handle.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cracked plastic bins above warewashing sink and a cracked blender cup.

4-501.14 Warewashing Equipment, Cleaning Frequency - C-REPEAT-Observed heavy buildup on manual 3-compartment warewashing sink. Clean often enough to prevent build up at least every 4 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clean and sanitized food containers with old datemarking labels on containers. Remove all labels before cleaning and sanitizing.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at kitchen hand sink. Provide at least one waste bin within arms reach near the hand sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with exposed food without wearing an effective hair restraint. -.5-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment often enough to prevent buildup that could impact effectiveness of equipment. Observed heavy buildup in all 3 compartments of manual warewashing sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on blender base, and other kitchen equipment. -.5- REPEAT

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in toilet bowl. -0-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. Also observed employee pick up item from ground with gloves and not change out gloves and wash hands afterwards. CDI - Educated employee on proper handwashing procedure and glove use. Employee rewashed hands.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roasted red bell peppers 2x, roasted mushrooms 2x, cut lettuce, and tofu ricotta maintaining temperatures above 41F. CDI - One container of roasted peppers and one container of roasted mushrooms were voluntarily discarded. All other items taken to freezer for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed tofu, dahl lentil soup, roasted beets, and cooked cauliflower not date marked. CDI - Items date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT. Observed carmelized onions and vegan blue cheese dressing dated 9/2; tomato sauce and tempe dated 8/27; marzcapone and potato salad dated 8/28; roasted beets dated April. Items have exceeded the 7 day shelf life. CDI - All items voluntarily discarded.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed kitchen handsink blocked by chair and empty boxes. CDI - All items removed immediately.

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 nacho cheese (roasted peppers), carmelized onions, cooked potatoes, tofu salad, tofu souffle, kale/black eyes peas soup, gravy, bell pepper sauce, cooked carrots, and tofu skin not date marked. CDI - Items labeled. 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 3 pans of roasted beets dated 2/19, carmelized onions dates 2/12, and diced roasted beets dated 2/7. CDI - All items voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of canned/bottled drinks stored on floor in bar area near handsink.