BENTLEYS RESTAURANT

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 REPEAT Observed shucked oysters stored in prep unit without shellstock tag. CDI - Tag placed with oysters. 0 pts. Points de-escalated due to previous violation being corrected.

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 various foods cooling while in deep, covered, and/or plastic containers during inspection. Some items observed cooling in prep units. CDI - All items moved to shallow, uncovered metal pans. Some items moved to WIC, WIF, and/or blast chiller. All items observed cooling within proper parameters. 0.5 pts. 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 various squeeze bottles on main line void of labels identifying their contents. Ensure all working containers are labeled to easily identify their contents. 0 pts.

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 unsealed wooden table next to main line in kitchen during inspection. Removal or sealing necessary. 0 pts.

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 flooring at main line area in disrepair and no longer smooth or easily cleanable. Repair necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods. 0.5 pts.

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 shellstock tags out of chronological order during inspection. CDI - PIC corrected tag storage order during inspection. 1 pt.

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 cut cabbage in salad prep void of label identifying date which it was prepared. Observed french onion soup in WIC baring prep date of 6/24/26, despite the veal stock it is made from being prepped on 6/20/26. CDI - Cabbage voluntarily discarded. REHS educated PIC on proper date marking of items prepared with ingredients made or opened on days prior. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods and service utensils. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service utensils. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pasta nest with white/blue buildup. CDI: item was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw quail eggs being stored behind onions and capers in prep top. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of cheese sitting on top of potatoes in prep top. CDI: Container of cheese was 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 lobster bisque cooling at a rate of 0.01F/min in thick portion inside walk in cooler. CDI: Lobster bisque was placed in ice bath. 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 heavy cream and creme fraiche above 41F. Items were sitting on top of tray on top of items inside prep top. CDI: Items were moved to walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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. Observed Bernaise sauce on TPHC with a start time of 4:30 at 4:24pm. PIC stated he finished cooking it at 4:15. CDI: Time label was corrected.

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 tuna cooling at a rate of 0.02F/min inside plastic bags in container located in prep unit. CDI: PIC placed tuna in walk in freezer to cool. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee fill a plant watering container in a hand sink. CDI - Employee was educated and will not use the hand sink for plant water any longer.

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 a few shellfish tags out of chronological order. CDI - Tags were put in order and tags older than 90 days were discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled wiping cloths on prep surfaces and the shoulder of a chef.

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

REPEAT 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 pitting on the floor around the cook line that will be difficult to clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Observed par-cooked bacon wrapped quail. CDI - food was voluntarily discarded. All quail will be cooked to order from now on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree Parmesan mixed with bread crumbs beside the prep tables. Parmesan states “Keep Refrigerated.” CDI - Parmesan bread crumbs were added to the TPHC policy.

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 Elk and Duck on the menu that can be cooked to order. Items were missing asterisks. CDI - Owner was able to add asterisks and print out new menus during inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach where the label had worn off. CDI - Owner re-labeled the bottle. Improvements made from previous inspection. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed two bottles of vitamins stored above a prep sink. CDI - Items were removed.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in a container of 132 degree water.

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 pitting on the floor around the cook line that will be difficult to clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steaks stored above hot dogs. Manager stated that hot dogs are for employees. CDI - Items were moved to the correct order.

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 Béarnaise sauce without a time sticker. CDI - Employees labeled with a 4-hour time sticker.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of water with no label. CDI - Owner labeled during inspection. Labeling throughout the facility has improved from previous inspection.

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 a scoop for flour with the handle submerged in the product.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no working paper towel dispenser in the meat walk-in cooler due to the batteries being frozen. CDI - Paper towels were placed on top of the dispenser.

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 shucked oysters in the produce walk-in cooler, separated from the main batch and tag. CDI - Oysters were brought to the meat walk-in cooler to be with their tag.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of water with no label. CDI - Owner labeled during inspection.

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 of oil with no labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with a bracelet on.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink inside meat walk in cooler without paper towels. CDI: PIC placed paper towels at hand sink.

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 2 large containers of French onion soup ranging 45-46F cooling from yesterday. Observed one container of veal stock at 44F cooling from yesterday. CDI: All 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed veal stock and French onion soup cooling in large plastic containers. Observed cut raw beef cooling at a rate of 0.02F/min inside a sealed plastic bag. CDI: plastic bag was opened to allow for quicker cooling. PIC and EHS 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 .

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

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 max/min thermometer not operational during inspection. Verification required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few food containers stacked with leftover sticker residue. Repeat. **Point deduction not increased due to improvement since last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few food containers stacked with leftover sticker residue. Repeat.

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 calamari steaks, cooked green beans, and onions in buttermilk mix above 41F. Containers were sitting on top of ice. Employee had forgotten to add water to ice bath to ensure food stays 41F and below. CDI-Items were recently placed on ice bath prior to opening. PIC added water to ice bath and food quickly cooled to 41F.

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 Brie that had been open and cut at facility on Saturday 4/16. Item was found without date mark. CDI-PIC date marked Brie.

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 bowl without handle stored in flour bin. Ensure that utensils used to scoop food and are stored in food are multi use and have handle.

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 Updated employee health policy and agreement emailed to PIC. CDI

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 Handouts and guidance sent to PIC vis email. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few food containers stacked with leftover sticker residue. CDI-Items were sent back to dish pit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle at bar was observed unlabeled. CDI-Item was labeled.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed beef tenderloin cooling from cut/prep in meat walk-in with plastic wrap fastened over top before food reached 41F. CDI-Plastic wrap was pulled back and food was able to quickly cool to 41F.

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. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and easily accessible for measuring the utensil surface temperatures.-Pf Facility does not have irreversible temperature device for high temp dish machines. CDI-EHS provided guidance and explained approved thermometer options.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting on high shelf above salad bar flip top. CDI-PIC relocated to bottom prep shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on top cover of ice machine. Ice level was not touching contact surface. PIC stated that refrigeration company does quarterly maintenance. CDI-PIC began cleaning ice machine during inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice paddle sitting directly on top of ice machine with no barrier to the top of the equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open personal drink stored on prep table area. CDI- Moved to proper storage area.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee cutting strawberries with bare hands. CDI- Stopped and donned gloves. Strawberries discarded

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oil bottle not labeled.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of ham stored on the same shelf with raw meat. It was relocated to the top shelf with other ready-to-eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in chef base holding from 50-56F. The unit had been tripped and was not on. The meat had been placed in unit from walk-in cooler during prep time today (less than 2 hours) so the meat was moved back to walk-in cooler to chill to 41F. Unit was properly functioning by the end of the inspection. Once meat reaches 41F or lower, it will be moved to chef base.

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 one package of deli ham without date mark. Labeled during inspection.

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 Written procedures stated the buerre blanc sauce is to be held on time. It is being held on temperature and bernaise is the only sauce being held on time. Procedure was amended during 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 Observed soup and vodka sauce sitting out cooling. They both temped below 135F and need to be actively cooling. Moved to ice bath during inspection.