LITTLE MAMAS ITALIAN KITCHEN

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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomato sauce, cooked sausage, and cut lettuce cooling since 7/9/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. 1.5 pts. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various items throughout kitchen area holding above 41F during inspection. See temperature chart. Ambient in WIC 43F. Maintenance on site during inspection to assess unit. Facility voluntarily ceased operations until repair. All out of temperature items voluntarily discarded. All in temperature items moved to working units or placed in ice baths in WIC. 72 hour VR required. Repeat. 3 pts. 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 tomato sauce cooling since 7/9/26 in a large, covered plastic container. Observed cooked sausage cooling from 7/9/26 while in a covered container stacked under various other containers. Observed cut lettuce cooling since 7/9/26 while in covered, stacked containers. All items failed to meet proper cooling parameters. CDI - All items voluntarily discarded. REHS and PIC discussed cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 all shellstock tags out of chronological order and void of last date sold during inspection. 10 day VR required. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in various units holding above 41F during inspection. Ambient in two units holding above 41F during inspection. See temperature chart. CDI - Foods suspected to be out of temperature for longer than four hours or for an unknown amount of time voluntarily discarded. Foods confirmed to have been out of temperature for less than four hours moved to WIC to rapidly cool. Both out of temperature units reset and achieved 41F by end of inspection. 1.5 pts. 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 .

3-302.12 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 and shaker bottles on main line void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop being used to dispense crab cake mix being stored with the handle in direct contact with the food during inspection. CDI - PIC removed. 0 pts.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee handle raw chicken, remove gloves then put on gloves and handle clean dishes and ready to eat foods without washing hands. CDI: Food employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter hot holding under heat lamp at 109F. CDI: Item was reheated to above 165F. PIC stated they will be adding unsalted butter to TPHC procedures. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on shelving above canned food items. CDI: Sanitizer 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 penne pasta cooling at a rate of 0.10F/min in portion baggies stacked inside a container in walk in cooler. CDI: Pasta was placed on sheet tray inside walk in freezer. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions being stored on the floor in dry storage area and chicken on the floor in walk in cooler. CDI: Items were removed from the floor.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee bottled drink stored on top of cut butter in reach in cooler. CDI: Employee drink relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw scallops stored out of hermetic packaging over ready to eat items in the walk in freezer. CDI: Product relocated. 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 some pans, plates, and containers with food debris remaining. Ensure staff are carefully inspecting dishes for cleanliness. CDI: Soiled items were rewashed. 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 .

3-501.15 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 diced chicken cooling in reach in cooler after chopping after 1.5 hours with 1 degree temperature change. CDI: Product was spread onto sheet pans and placed in the walk in freezer and cooled below 41F within 25 min. REPEAT VIOLATION Significant improvement in cooling demonstrated today via using cooling charts as well as PIC identifying product getting close to the first critical limit on time but not by temperature and choosing to reheat soup to over 165F instead of continuing to cool in the remaining time. All other items prepared today were properly 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet-stacked pans and some dishes throughout facility drying racks. Facility has added an additional drying rack since previous inspection. Remove any excess pans/equipment as necessary as well as utilize space to pyramid stack when possible. Facility has an SOP to pyramid stack for air drying over night but are still struggling mid-shift with air drying. Facility can consider adding a fan to the space, keeping in mind the fan must remain clean. 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 ice wands with the food contact surfaces stored directly on boxes and shelves in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed shelving in reach in cooler near pasta station peeling. REPEAT VIOLATION all previous violations corrected. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed long cutting board on prep unit at grill/broiler with deep cuts and staining.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bags of trash and leaf build up in dumpster enclosure. PIC stated that dumpster was dumped today and due to being a bit overfilled, the bags fell out and busted open. EHS encouraged PIC to reach out to maintenance/landlord of the property regarding organic matter build up. REPEAT VIOLATION *This is a shared dumpster space.*

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn the faucets off with his bare hands and then move to donning gloves for portioning pasta. CDI: Employee educated by EHS and washed hands properly. All other handwashing observed during inspection today was in compliance.

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 in walk in cooler with no tag. CDI: Tag was held in a folder in the office. Ensure tag remains with the product until product is sold. Tag moved to the container. Facility orders shellstock for feature items only and had not sold any other shellstock in the past 90 days.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 100ppm quat at the 3-comp sink. CDI: Bulk chemical bottle changed out and then dispenser was at 400ppm. 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 sauces cooling in walk in freezer after 2 hours still above 41F. Observed meatballs cooling from yesterday above 41F. CDI: Items voluntarily discarded. Observed roasted garlic in oil cooling in walk in freezer at 0F/min. CDI: Product spread out into a hotel pan and then cooled properly in the walk in freezer. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed romaine cooling from yesterday still cooling from yesterday. CDI: Product voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility in various prep tops above 41F. CDI: Product was rapidly chilled in the walk in cooler. Bean salad was over filled, and other items were double panned in the prep top coolers. Observed items in cooler drawer at saute above 41F. CDI: Product cooled. Cooler gasket is split causing air gap. Food removed. Observed some items stored in walk in cooler above 41F due to lack of air flow. CDI: Items voluntarily discarded (See capacity). VERIFICATION REQUIRED to ensure equipment function. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed mirepoix, quinoa, and grilled chicken with no date mark. Products were prepared yesterday or Saturday per PIC and prepped items in the walk in cooler. CDI: All items date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on add on egg on brunch menu. CDI: Asterisk added 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 several items cooling in deep lexans, with ice wands that were melted, and no stirring. Observed other items cooling in tightly covered deep lexans from yesterday including meatballs and lettuce. CDI: All items voluntarily discarded except for roasted garlic in oil which was moved to a shallow full sized hotel pan. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Overall facility has very minimal free space for air flow and proper functionality of the walk in cooler. Facility needs to reduce volume in the walk in cooler and reduce stress on the walk in cooler in such ways including but not limited to increasing the frequency while decreasing the size of deliveries, relocating produce that does not need to be refrigerated to outside of the walk in cooler, installing additional refrigeration, and utilizing cooling equipment optimally. VERIFICATION REQUIRED

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 one squeeze bottle of oil without a label. REPEAT VIOLATION Improvement from previous inspection as this was the only unlabeled bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on line with no hair restraint. CDI: Employee donned hair restraint.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between shelf and sauce bottles on wall. CDI: Knives removed for washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes throughout facility. CDI: Dishes separated for air drying.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. Observed damaged gaskets on several cooler drawers throughout main line of kitchen. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a pallet and stainless steel restaurant equipment stored in dumpster enclosure. Ensure all bulky items are removed if no longer needed. ‘ *This is a shared dumpster space.*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up in several areas, particularly over expo. Ensure more frequent cleaning. 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 rusted AC vent on ceiling near dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids in clean dish storage with visible grease and food debris still attached. CDI - Dishes were removed to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all noodles in the low boy cooler above 41 degrees due to the drawer not being fully closed. (See temperature chart) CDI - Noodles were voluntarily discarded.

REPEAT 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 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 pasta sauces and parmesan cheese without TPHC stickers. Observed large tubs of pasta sauces past the 4-hour time restriction. CDI - All items were voluntarily discarded.

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 oil squeeze bottles without labels.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of chicken on the floor of the walk-in cooler. Improvements made from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen. Observed sanitizer buckets with 0ppm sanitizer.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Dumpster is shared.

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 two containers of marinara without their time labels. CDI - Items were 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 boxes of food on the floor of the walk-in cooler.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp wiping cloths stored on prep counters.

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

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board with deep cuts and stains.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door. Dumpster is shared.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a Garde Manger hand sink blocker by a cart. CDI - Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburger stored above ready-to-eat meat products. CDI - Item was moved to the correct order.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in the left bottom side of the prep cooler and the lowboys well above 41 degrees. Items were voluntarily discarded and equipment will not be used until they are repaired. 3-day verification required.

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 large bins for flour and spice shakers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed the back hand sink close in proximity to dry storage shelves. Observed water splashing onto containers of food while washing hands. EHS recommends installing a splash guard or moving the shelves. Observed boxes of chicken on the floors of the walk-in cooler.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board with deep cuts and stains. Repeat

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sauce build-up on the shelves of the walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster and grease bin doors.

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: 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 Several trays of cooked pasta from day before and one gallon of milk lacked date marks. Date marks added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure that dishes and utensils are air dried before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep table heavily scratched and scored. Repair/replace as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of penne pasta inside of prep units above temperature threshold of 41F. See temperature chart. PIC stated items had been prepped and portioned prior to inspection. CDI - pasta was placed on sheet tray spread out to continue cooling in WIC. Points were not escalated due to improvement from previous inspection. - 1.5 - REPEAT

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 container of chicken marinade with a discard date of 7/6/2023 on shelf in WIC. CDI - PIC voluntarily discarded item. 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. Multiple oils placed in secondary container not labeled. - 1 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure that dishes and utensils are air dried before stacking. Recommended implementing methods such as pyramid stacking. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed metal strainer on shelf above three compartment sink with damage to metal mesh. CDI - PIC discarded strainer.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC was hands and turn the faucets off with his bare hands. Ensure that team members are using a barrier to prevent recontamination of their hands. CDI- REHS educated PIC with proper procedures.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at the hand washing sink leading in the direction to the bar. CDI- A link to handwashing sign attached to the inspection. https://ehs.dph.ncdhhs.gov/docs/forms/HandwashSign-EngSpan-FINAL1.pdf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink on the main line. CDI- PIC provided soap at hand washing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink being used to clean thermometer. CDI- REHS explained to PIC handwashing sink may only be used for hand washing only.

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 and labels left attached to pans, plastic, and metal containers. Ice scoop holder has visible debris left attached. Ice scoop and holder were moved to dish area. CDI- Pans, plastic, and metal containers was moved to dish area to be washed, rinsed, and sanitized again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine not sanitizing while team member was actively washing dishes. Reading of 0 ppm recorded with chlorine test strip. Carolina chemical company was called and arrived while REHS was typing inspection and fixed dish machine to sanitize. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 spaghetti and lettuce inside of the walk in cooler only drop a total of 3F in 42 mins. In order to meet cooling Spaghetti had to drop a total of 5F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep units above temperature threshold of 41F. See temperature chart. Foods in between 42-45F were moved to walk in cooler to be brought down in temperature. Foods above 45F that was not recently prepared was discarded during the 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed lettuce in a bulk container with the lid attached tightly causing the food to not cool at a fast enough rate. Lettuce was vented to allow cooling to occur at a faster rate. Spaghetti was wrapped in the cooling process causing the plastic bags storing the food to hold heat. Due to this issue spaghetti was cooling slowly due to methods used. CDI- REHS recommended using the freezer or venting packages of spaghetti.

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. Multiple oils, and bulk flour placed in secondary container not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread inside of walk in freezer stored on the ground. Ensure that foods are at least 6 inches off the ground. CDI- Moved by PIC.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between prep station and wall. CDI- Knife moved to dish area. 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 making direct contact with food on salad prep station. CDI- Removed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure that dishes and utensils are air dried before stacking. Recommended implementing methods such as pyramid stacking.

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 to go containers stored open-ended during the inspection. Ensure that to go containers are stored inverted to prevent possible environmental contamination.

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. Walls below dish machine need additional cleaning. Recommend a higher cleaning frequency.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw chicken breast and only change gloves then go to working with ready to eat foods. Ensure that hands are washed in between the changing of tasks.CDI- Employee washed hands after education was given by REHS. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee recontaminate their hands by turning the faucets with their bare hands. Observed an employee use cell phone and glove up to start food preparation without washing hands in between. CDI- Person in charge educated team members on proper hand washing.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at the hand washing sink leading in the direction to the bar. CDI- A link to handwashing sign attached to the inspection. https://ehs.dph.ncdhhs.gov/docs/forms/HandwashSign-EngSpan-FINAL1.pdf

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 and labels left attached to pans and plastic containers. CDI- Pans and plastic containers was moved to dish area to be washed, rinsed, and sanitized again.

Observed a bulk container of lettuce attempting to cool inside of the walk in cooler. Lettuce did not drop in temperature in 30 minutes. Lettuce was placed in ice bath to rapidly cool down. In order to meet cooling time parameters, lettuce would have had to drop a total of 3.6F. Garlic oil also did not meet cooling. In 39 minutes, garlic oil dropped a total of 6 degrees. In order to meet cooling, garlic oil would have to drop a total of 21F. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep units above temperature threshold of 41F. See temperature chart. Foods in between 42-45F were moved to walk in cooler to be brought down in temperature. Foods above 45F that was not recently prepared was discarded during the 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 on proper cooling procedures please visit: http://meck.co/FoodSafety Lettuce was placed in a bulk container with the lid attached tightly causing the food to not cool at a fast enough rate. Lettuce was moved to ice bath to cool at a fast enough rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure that dishes and utensils are air dried before stacking. Recommended implementing methods such as pyramid stacking.

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 to go containers stored open-ended during the inspection. Ensure that to go containers are stored inverted to prevent possible environmental contamination.

4-501.11 Maintain equipment in good repair. Observed handle missing from walk in cooler door.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 3 comp sink quat sanitizer low. CDI: quat sanitizer refilled and is reading at 200ppm. 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 metal pan and meat tenderizer tool stored as clean with food residue. CDI: items placed in the dish machine to be washed. -1.5-

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. 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 a large container of beans and greens soup in the walk in cooler at 44F. Per PIC, item has not been taken out at all. CDI: item voluntarily discarded. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed alfredo butter made with unsalted butter at 78F. Alfredo butter voluntarily discarded. EHS has provided a TPHC template for suggestion if facility wish to use it. If not, then item must be hot held (135F and above) or (41F and below). REPEAT VIOLATION VR within 3 days. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked. Ensure all dishes and utensils are air dried before stacking. REPEAT VIOLATION -0.5-

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 shelving in the walk in cooler with build up. Recommend to clean as often as needed to avoid any food contamination. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink by the prep sink at the back of kitchen with water leak from pipe. Recommend to repair. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Bar tender grabbed orange slice for drink and placed it on drink with bare hands. CDI- Drink discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at two handsinks, CDI- Provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Melted butter recorded at 80F. CDI- Discarded, Do not hold under heat lamp. Hold on grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple TCS foods recorded out of temp (see chart). CDI- All foods discarded. Facility needs to work on cooling from ambient, reorganizing WIC to allow for more air flow and assuring when food is placed in flip top that it is 41F already.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at bar 3 comp. sink too strong. Facility is using 2 tablets, Use 1 tablet. CDI- Drained and re filled.

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 Cut kale cooling in large tub with lid on. CDI- Placed on sheet tray.

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. Oil container not labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bottle at bottom of grill recorded below 50ppm. CDI- Re filled.

4-901.11 Equipment and Utensils, Air-Drying Required Wet stacking of metal containers.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed changing gloves after handling raw bacon without washing hands in between. CDI. Employee washed hands and donned new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwashing sink on main cook line observed blocked by cart. CDI. Cart moved to another location. Repeat violation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed wiping down prep surface with souled wiping cloth with single use gloves on and proceeding to work with food/clean equipment. CDI. Employee educated and changed gloves/washed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple soiled wiping cloths on prep surfaces. Repeat violation.

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. Two scoops observed in direct contact with food in low boy unit. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink on cook line blocked by cart. Observed handwashing sink at cookline with an electric cord stored within it. Observed handwashing sink near walk-in cooler with ice in it. CDI-All handwashing sinks were made accessible and EHS mentioned that all handwashing sinks shall only be used for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3-compartment sink in-use with quat sanitizer concentration below 200 ppm. CDI-PIC was unable to raise quat concentration to proper levels. Establishment will use low-temp dish machine until chemical supply company comes to service the chemical dispenser. Maintain sanitizer levels per chemical manufacturer. Maintenance was able to fix line prior to EHS leaving. 4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up within ice bins and enclosed components of the ice machine. Increase cleaning frequency to avoid contamination and soil build up. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two large containers of tomatoe basil soup stored in walk-in cooler above 41F (see temperature log) for more than 6 hours. Chef stated he pulled both containers from the walk-in cooler this morning since they should've been properly cooled the previous night. Observed two large containers of meat sauce date marked 6/12 (PIC stated items were prepared on 6/13 not 6/14) cooling in walk-in cooler (with ice wands in place) at temperatures above 41F for more than 6 hours. CDI-all items voluntarily discarded by PIC. EHS educated PIC on cooling time and temperature and cooling methods and capacity. REPEAT. If this violation continues, EHS may take permit action.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat sauce in mozz bar hot holding below 135F. Product was placed in unit at noon. EHS allowed PIC to rapidly reheat the meat sauce and continue to hot hold. CDI-PIC reheated the product to 193F within 10 mins. REPEAT If this violation continues, EHS may take permit action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoe sauce and heavy cream sauce cold holding in reach-in cooler on cook line above 41F (Per PIC, all items should have been 41F or below in ric). Both items were placed in reach-in cooler after being cold held in ice bath on cook line when inspector arrived. CDI-PIC voluntarily moved both items to walk-in freezer and was rapidly cooled to below 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 Observed dice tomatoes, mash potatoes, cooked beans and greens, and other TCS foods prepared and held for more than 24 hours without a date mark. CDI-PIC and chef stated all items were prepared on 6/12 and 6/13. They were able to specifically tell EHS the exact date each item were prepared, therefore, EHS allowed them to back date. If this violation continues, EHS may recommend discard.

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 large containers with deep portions of food products (i.e. tomatoe sauces and meat sauces) cooling in walk-in cooler and freezer. EHS discussed cooling methods that may help their situation, such as using metal containers and dividing products into more containers to help cool foods quickly. REPEAT. If this violation continues, EHS may take permit action.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles and containers of dry ingredients, oils and other food products not labeled with common name.

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 breading food with a wrist watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen and bar areas.

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 utensils stored in 117F water in mozz bar area. Maintain hot water at 135F or greater at all times.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed dirty wash solution, dirty rinse solution and dirty sanitizer solution at 3-compartment sink. CDI-All items moved to dish machine to be washed. See violation #14. Maintain solutions clean during use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One drink stored up on high shelf.

2-301.14 Wash hands before donning gloves and between gloves uses. -P One employee breaded raw chicken with gloves on and discarded gloves and donned another pair without washing hands. CDI- Stopped and directed to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates soiled with food debris. CDI- Brought to dishwasher. Discussed assuring plates are cleaned in dishwasher.

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 Mashed potatos wre cooled overnight per PIC. Recorded above 41F (see chart) - Failed cooling. CDI- Discarded. Discussed cooling in shallow pans.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One meatball recorded below 135F (see chart). CDI- Discarded.

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 Improper cooling method observed. See # 18.

4-202.11 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 Plastic container cracked. CDI- Discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shrimp and container of raw salmon stored above ready to eat foods in the refrigerator on the cook line. Moved the raw items to the bottom drawer of the prep unit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was reading 0ppm Chlorine. Machine was primed and read 100ppm Chlorine by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled knife stored as clean. It was removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one prep unit holding foods from 44F-57F. It is across from a hot part of the cook line. All items (out less than 4 hrs) were moved to the walk-in cooler to rapidly chill to 41F. Observed decrease in food temperatures by end of inspection. Unit needs to be serviced. Chef will try to turn unit down and has contacted service rep. Observed bagged pasta in 2nd prep unit drawer at 43-45F. Moved to walk-in cooler to chill down to 41F. Servers dispense oil from small containers but this oil is not under temperature control. It does have fresh garlic in it so discussed with Chef and he decided to move these to TPHC (time as a public health control). The bulk product is stored in the walk-in cooler. Once moved to small containers it will be time stamped. Verification required.

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 mozzarella and hot pickled veggies in walk-in cooler beyond the 7 day mark. Discarded both voluntarily. Discussed hot pickling versus cold pickling. Chef will move to cold pickling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked zucchini at 51F in prep unit. Moved to walk-in cooler to finish cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bagged ice cubes stored on the floor of the freezer. Move to shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer was at 150ppm (per manufacturer label is should be 200-400ppm). Refilled buckets to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few utensils stacked wet. Separated to air dry.