OSTERIA LUCA PARK RD

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a multiple handle cheese grater attachments with visible food debris present. CDI- Items were taken to be w/r/s. **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: 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed chicken stock in the walk in cooler than had been cooling from the night prior at 46F. Item was cooling in a large container at the bottom of shelving unit which could have blocked air. CDI- PIC voluntarily discarded the chicken stock. **REPEAT** -3- 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 .

3-501.15 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 EHS observed a large container of chicken stock cooling in walk in cooler overnight that missed the cooling window. Item was in a large plastic container on the bottom shelf in walk in cooler. EHS also observed eggplant lasagna cooling at a slow rate in walk in cooler during inspection. Over a 60 minutes period the only cooed 26 degrees, which makes the cooling rate much too slow. See temperature chart. CDI- PIC voluntarily discarded the chicken stock. PIC placed eggplant lasagna in an ice bath to ensure rapid cooling. After 30 minutes the eggplant lasagna reached 84F. After an additional 15 minutes the item had reached 69-64F. PIC placed an additional ice bath on top of the product to rapidly cool (PIC used a parchment paper barrier between the product and the ice bath. See temperature chart. Facility has a remaining 4 hours to reach 41F. **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 .

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. EHS observed a large amount of single service items being stored outside of their original packaging in dry storage area. -0-

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. EHS observed a very rusted rack used to stored cutting boards. EHS advised that facility shall remove the rusted rack as it contacts the cutting boards. CDI- Cutting boards were taken to be w/r/s. -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. EHS observed a few cracked and chipped tiles in kitchen as well as some areas with gaps between the wall and the floor that need re-grouting. -0- 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. EHS observed build up on the walls in the dish pit area. EHS observed dust build up on walls and ceiling tiles. EHS observed debris under racks throughout kitchen. More frequent cleaning is recommended. -0-

3-201.11(A) Use food from approved sources only.-P Observed that facility is obtaining food from an unapproved commissary kitchen. PIC stated that pizza sauce, pasta, and pizza dough are prepared at a commissary kitchen (True Crafted Catering) in South Carolina. EHS advised that facility shall discontinue receiving food from the commissary until it is approved. EHS will need to ensure it is permitted and inspected by SC. 3 DAY VR REQUIRED. All food made in the unapproved commissary kitchen will either need to be discarded, removed from the facility, or facility will need to provide sufficient proof that it is a commercial permitted kitchen. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a commercial cheese shredded, deli slicer, hand handle cheese grater attachments and multiple cast iron pans stored as clean with visible food debris. Observed plastic organizer with multiple utensils held inside with visible food debris present on utensils and inside container. CDI- Items were taken 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed veal in lowboy unit and EHS asked questions about final cooking temperatures and cooking process. PIC stated that veal is cooked sous vide (no ROP) to 145F, however, PIC stated that they did not have time to fully cook the veal last night. It was pulled before it hit 145F and cooled. PIC stated that they would finish cooking it later today. EHS informed PIC that the cooking process cannot be interrupted. CDI- PIC voluntarily discarded the veal. See comments. **REPEAT** -3-

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 short ribs held in walk in cooler at 45F. PIC stated that the ribs were cooked the night prior and left in WIC to cool overnight. EHS observed that the product missed the 6 hour cooling window. CDI- PIC voluntarily discarded the short ribs. -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 .

3-501.18 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 no items at the pizza station with a date mark. Food employee stated that the have not had time to date products as they were pulled from deli containers in lowboy. Observed the additional following items with no date a mark: cut lettuce, cut spring mix, spinach, bib lettuce, risotto, eggplant lasagna, and all pasta in pasta lowboy. Observed the following items held beyond 7 days (prep date are reflected): cooked sweet potato (2/3), cooked fingerling potatoes (2/4), cooked fingerling potato (1/29). CDI- EHS allowed PIC to date mark items as they were pulled from larger batches in the back. PIC voluntarily discarded items that were held beyond 7 days. SEE COMMENTS. **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 .

3-501.15 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 short ribs cooling in WIC at 45F. Ribs were in a deep pan with a layer of fat/grease on top which could have contributed to the lack of cooling. CDI- PIC voluntarily discarded the short ribs. 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 .

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 two dented cans stored with other cans in dry storage area. EHS advised PIC that if the cans are dented along any of the seams they are not permitted to be used. CDI- PIC relocated the cans to be held for credit. -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 with multiple non-plain banded rings. **REPEAT** -0.5- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees engaging in food prep without the use of a a hair restraint. **REPEAT** -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets holding wiping clothes with a sanitizer solution less than 150ppm. Observed wet wiping clothes used under cutting boards on the line. CDI- EHS provided education, all wet wiping clothes must be stored in a sanitizer solution. PIC corrected sanitizer concentration to 150ppm. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. **REPEAT** -0.5-

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed clams and two mussels in a hotel pan without shell stock tag. PIC was unable to find shell stock tag. CDI- Clams and mussels were voluntarily discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked in a water bath. EHS observed that the water heater was set to 145F. When discussing cooking process PIC stated that the chicken was cooked sous vide (in a ziplock bag) for 4 hours at 145F. Chicken is then cooled in the bag and reheated as needed for service. EHS observed pork in the walk in cooler that was stored in ziplock bags and appeared to be cooked. PIC stated that the pork is cooked in a water bath for 3 hours to 140F then cooled. The pork is reheated to order and heated to 145F. CDI- PIC voluntarily discarded the pork and the water bath for the chicken was turned up to 165F. PIC stated they will begin fully cooking both the chicken and the pork. **REPEAT** -1.5-

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 that nearly all items in the top portions of the prep units did not have a date mark. Observed the following items that were held beyond the 70day allotment for date marking; acorn squash, roasted mushrooms, meatballs (x2) roasted tomatoes, whipped risotto (x5) and cut cabbage. CDI- EHS allowed PIC to date mark items in the top of the make tables as they were pulled from portions in the lowboy unit. PIC voluntarily discarded all items past their date marking. **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 .

3-301.14(A)(2)- Food shall be protected from contamination that may result from the addition of, as specified in § 3-202.12: Unsafe or unapproved levels of approved food and color additives.-P Observed facility utilizing selrose salt (pink curing salt) for lamb sausage made in house. PIC provided recipe which needs to be updated with net weights in pounds or grams for proteins used for sausage so that the information can be approved by the health department for use. PIC will send updated recipe card and stop process until approval is obtained. EHS will be in contact about the use of curing salts. **REPEAT**. -0.5-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed meat thawing in under a heat lamp on the counter. Observed two sinks of proteins thawing in water at 73F. CDI- PIC moved meat to prep sink to thaw under running water. PIC added ice to water to cool water to 70F.

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 multiple non-plain banded rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees engaging in food prep without the use of a a hair restraint. CDI- POIC provided employees with hats.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean and stacked wet. CDI- PIC unstacked items to allow for air drying as they were recently washed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken in make unit. When discussing the cooking process, PIC stated that chicken comes in whole, then is cut from the carcass and cooked in a sous vide at 145F for nine hours. The chicken is not vacuum sealed but placed in ziploc bags with enough oxygen taken out for the bag to be submerged. EHS confirmed how the chicken is stored;PIC was able to show the bagged chicken in the walk in. EHS advised that the chicken should reach a final cooking temperature of 165F no matter how long you cook it for. CDI - PIC voluntarily discarded cooked chicken and will change procedures to reach a final cooking temperature of 165F until a variance is obtained. (0)

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 sheet pan of par cooked pasta prepared on Sunday in walk in cooler with no date mark. EHS observed sauce that was cooked and cooled Sunday with no date marking. PIC explained date marking procedure in depth for all items during inspection. CDI - PIC added correct date marks to pasta and voluntarily discarded sauce. EHS will keep point deduction at half due to improvement from last inspection. 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 .

3-301.14(A)(2)- Food shall be protected from contamination that may result from the addition of, as specified in § 3-202.12: Unsafe or unapproved levels of approved food and color additives.-P Observed facility utilizing selrose salt (pink curing salt) for lamb sausage made in house. PIC provided recipe which needs to be updated with net weights in pounds or grams for proteins used for sausage so that the information can be approved by the health department for use. PIC will send updated recipe card and stop process until approval is obtained. 3-day VR required. (0.5)

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 numerous spices and sauces held on make line with no label describing what it is. Label all containers of working spices and sauces. REPEAT. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed containers of sanitizers holding in use wiping cloths at 50ppm. CDI - PIC emptied containers and made new sanitizer at required 150ppm concentration. (0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed an empty paper towel dispenser by the handsink in the kitchen. Observed the paper towel dispenser by the handsink at the server station out of battery and not dispensing paper towels. CDI: Food employee refilled the paper towel dispenser in the kitchen, and new batteries were refreshed for the dispenser by the handsibnk at the server station. Ensure that all handsinks are fully stocked at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the triangle blade of the can opener soiled with food debris. PIC stated that they had not used it yet this morning for prep. CDI: PIC removed the can opener and took it to the dish room to be properly 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 .

3-501.18 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 a deli container of cooked/hot-pickled beets in the WIC date-marked with a prep date of 2/18. CDI: PIC voluntarily discarded the beets since the time/temperature window had surpassed. Observed a large amount of (estimating about 50) deli containers of various cooked pastas that were not date-marked, cold holding in a shelf in the WIC. PIC stated that he cooked the pastas on Saturday, 2/22, and PIC and Head Chef both stated that they have been told in previous inspections that par-cooked pastas do not have to be date-marked. EHS was told that their home-made pastas (made with egg) are cooked all the way, but their pastas that come in delivered are made with semolina flour and water. EHS got confirmation from senior advisor that "partially-cooked" pastas, whether they are cooked all the way or at a lower heat temp, still fall under the 7-day expiration rule because it is a TCS food item. CDI: PIC utilized sheet trays to hold the cooked pastas and created date-labels to stick on the sheet trays to be in compliance. Observed a deli container of roasted squash that was date-marked with a prep date of 2/15, stored in one of the lowboy coolers. CDI: PIC voluntarily discarded the squash since the time/temperature window had surpassed. Observed a deli container of cooked cannelini beans and a deli container of cooked tuna, both stored in a lowboy cooler with date labels. PIC stated that these were prepped on Saturday, 2/22. CDI: PIC created date labels for both TCS food items. Observed a deli container of house-made (hot-pickled) beets that was stored in a deli fliptop without a date label. PIC stated that it was from the same batch of hot-pickled beets that are stored in the WIC (which were date-marked 2/18). CDI: PIC voluntarily discarded the pickled beets since the time/temperature window had surpassed. Observed a large lexan container of cooked meatballs stored in the bottom shelf of the WIC that were temping at 19 degrees F but only date-marked with the prep date. PIC stated that the date written on the label is when they cooked the meatballs, and brought it out to thaw under refrigeration this morning. CDI: EHS explained date-marking rules for TCS food items that are frozen and then thawed, and PIC created a second date-label with today's date to "start the clock" again. 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 multiple deli containers of different spices at the make line in the pizza area and also at the expo window that were unlabeled. CDI: FOH manager labeled the spices with their corresponding names.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee actively engaging in food prep without a hair restraint. CDI: PIC provided hat for food employee, and food employee donned the hat to prevent contamination. REPEAT VIOLATION.

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 heavy dust buildup on the shelving of dry goods rack and also where clean equipment is stored near the 3-compartment sink. Observed the gasket in the lowboy cooler at the server station soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed two out of the six total lightbulbs out in the hood system. Replace with new lightbulbs.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food already cold in the WI cooler.

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 food stuffs in WI cooling in tightly sealed containers. CDI. PIC removed the covers. Repeat Most of the food items were well vented with air circulation. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 30ppm quart. CDI. PIC changed the solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in RI coolers at the back. Needs to be cleaned

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 build up on hood system. Needs to be cleaned.

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 employee drinks on prep top and on top of pizza cutter in clean dish area. CDI- Drinks were placed in proper area away from food and clean equipment. Pizza slicer put into dish area to W/R/S.

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. CDI- PIC put tags in chronological order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored behind cannolini beans and RTE lobster posing possible contamination risk. CDI- PIC changed order of storage to put raw salmon in front of beans and lobster. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with dark debris. CDI- PIC placed in dish area to be washed. 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 .

3-501.14(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 eggplant Parmesan (.38) and tomato soup (.24) cooling at insufficient rate and missed cooling window during inspection CDI- PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tellegio cheese, pasta salad, lettuce, and guanciale above 41F. CDI- Tellegio cheese was placed in low boy to promote cooling due to product being a very thick cheese, pasta salad and lettuce were placed into walk in cooler to cool and placed on time, and guanciale was 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 .

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 eggplant Parmesan and tomato soup cooling in large metal containers. Due to product being thick, cooling rate of .54 was not achieved and 2 hour cooling window missed CDI- Items were voluntarily discarded by PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout restaurants. Facility is currently doing specialized pest control for this.

3-302.15 Wash fruits and vegetables prior to use. Observed apples stored as washed with stickers.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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 build up of debris on wall at three compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dumping water in hand sink. CDI EHS educated employee and had sink cleaned and sanitized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of ice machine. CDI Employee emptied machine and began cleaning during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris. Employee stated that it had not been used today and should be clean. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs being HH in steam well below 135F. CDI PIC reheated meatballs to 170F on stove. 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 sausage in pizza prep station at 44F. PIC stated that unit was filled within the last hour. CDI PIC put sausage in WIC and cooled down below 41F. 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 large pan of cooked short ribs, eggplant, and red sauce cooked on Sunday not date marked. PIC stated that facility is not open on Monday and he had not had a chance to date the items this morning. EHS advised to DM when putting in WIC. CDI PIC put Dm on pans. Observed open container of whipping cream not DM. CDI Employee put DM on container. 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 several squeeze bottles not labeled. CDI PIC label all squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. EHS advised to have pest control treat facility.

3-302.15 Wash fruits and vegetables prior to use. Observed labels on washed apples. CDI PIC had employee take labels off and rehash the apples.

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 scooper touching wheat flour in container. Observed ice scooper stored unprotected. CDI PIC removed scooper from container.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed outdoors preset tableware on tables unprotected and not inverted. EHS educated PIC. CDI pic had glasses removed from outside tables and rehashed. 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 electrical tanks on shelf above clean food containers and lids. EHS advised to move tanks or clean food containers.

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 pizza boxes in plastic on the floor in hallway. CDI PIC put boxes on shelf.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting board in pizza area with deep groves and black buildup. CDI PIC discarded cutting boards and put better condition ones in it’s place. Observed sifter with torn wires. CDI PIC voluntarily discarded sifter. 4-501.11 Maintain equipment in good repair. Observed both hood lights blown.

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 both hoods with large amount of grease buildup. Commercial exhaust hood cleaning label states that it is not scheduled until 11-10-2023.

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 upper wall above prep sink in need of repainting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in top of pasta perp unit above 41F due to temperature fluctuation from heat of cooking equipment, flip top door being left open, and food resting above fill line of unit. CDI-PIC moved food to walk-in cooler uncovered to actively cool to 41F before placing back into prep unit. 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 .

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 black bass crude, seared duck breast, and lunch combo Caesar salad without asterisk when offered cooked to order or with raw ingredients. Menu has recently been reprinted. PIC noted errors and will have menu’s adjusted to reflect corrections for asterisks. *10 DAY VERIFICATION REQUIRED*

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal bowls/food containers wet stacked on clean dish shelving.

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 a couple pizza pans stored on the clean dishes shelf by the 3 comp sink with food residue. CDI: pans were placed at the dish machine to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black buildup behind the ice shield. Recommend to clean as often as needed. -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 containers of sugar and flour with no labels. -0-

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 bar utensils stored in a container of little to no running water. -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 several dead light bulbs at the hood. Recommend to replace. -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 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 two large cambros of red tomato/garlic sauce cooling from room temperature in walk-in cooler. Lids were fastened and food temperature was still >41F. Previous to inspection, around 11:30am, red sauce was taken out of walk-in to be portioned then placed back into walk-in. After first observation, lids were vented but no temperature change was observed. Then cambros were placed into large ice baths in prep sinks - cooling rate still too low. Red sauce was then portioned out into shallow metal pans and placed back in ice bath inside the walk-in cooler. Cooling rate of .2 was achieved. CDI Observed roasted tomatoes in pizza reach-in above 41F from prep. Item was vented and placed into walk-in unit to quickly cool. Some items on prep line were observed above 41F from lunch rush but were already uncovered and actively cooling - pasta salad, slaw, cut tomatoes. These items quickly cooled once prep lids were kept closed.

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 mussels comingled and clams mixed with shrimp with no tag in container of clams. Mussels discarded and tag for clams located and placed with product.

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 mozzarella, cooked squash, celery root sauce, white bean sauce, and Guaniciale fat stored on tphc without time procedure paper work filled out. CDI provided template for tphc. Observed above mentioned items with no time labels for discard time. CDI PIC to develop chart for tphc. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P

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 salmon available undercooked missing asterisk and Caesar dressing on lunch combinations missing asterisk. Salmon available undercooked on dinner menu missing asterisk and pan seared salmon on dinner menu missing asterisk. Observed tiramisu on dessert menu missing asterisk and contains raw eggs. Verification required.

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

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 Salmonella nontyphoidal. CDI: EHS discussed with PIC and emailed an updated employee health policy 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 procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a large deep container of pizza sauce in the walk in cooler with bacterial growth. Observed a container of strawberries with bacterial growth. CDI: all items were voluntarily discarded -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield and around the ice chute. Clean as often as needed to avoid buildup. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine unlabeled. CDI: spray bottle labeled during inspection. -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 handle laying on the flour in the container of flour. Observed a container used as a scoop in the container of sugar. CDI: container was removed and handle was stored upright.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout units in the back kitchen. Per PIC Shane, their units are waiting to get serviced and measured for new gaskets. -0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer to measure hot water in the high temp dish machine. CDI: EHS discussed with PIC and have provided PIC different options to measure the temperature. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips during time of inspection. VR within 10 days to ensure facility has chlorine test strips. -0.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed quat sanitizer stored on flip top prep surface by the stove. CDI: PIC moved sanitizer to designated location. -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 cut tomatoes cooling with the lids on in the WIC. CDI-lids were removed to allow tomatoes to rapidly cool. And pout on a sheet tray 47 1:30

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of soup cold holding in walk in cooler. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of unknown substance near prep sink. PIC identified contents as sanitizer. CDI - PIC labeled spray bottles with name of contents. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and residue on shelving used to store clean pots near cook line. Recommend higher frequency and more thorough cleaning. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer that was not labeled. CDI- spray bottle was labeled.

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 a hair restraint. CDI- PIC provided employee with hair restraint.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at can wash.

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 bare hand contact of fried eggplant. CDI- instruction provided

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat packaged foods. CDI- reorganized 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff change tasks without changing gloves. CDI- coaching

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 garlic in oil past date mark. CDI- discarded