GRAND BOHEMIAN BANQUET KITCHEN

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching muffins for Mico breakfast with bare hands. CDI- Muffins discarded. EHS had discussion with manager and chef lead. Manager discussed with employee. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par cooked chicken in the walk in cooler. Facility does not have approved procedures. CDI- Chicken fulled cooked off on grill to above 165F. EHS send procedures to fill out. Facility must keep track of all temperatures for all batches cooked. PIC stated that they are par cooking chicken and steak.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the dry storage closet.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips at dish pit. CDI- PIC got more test strips from downstairs.

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 rice bins in need of cleaning.

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 potatoes cooling while wrapped in walk in cooler. CDI- Potatoes unwrapped. 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 .

4-502.11(A) Maintain utensils in good repair. Observed strainer heavily bent/ torn. Replace strainer

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 speed rack housing cutting boards in need of cleaning. Observed tall reach in door in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna stored above read to eat items in the walk in cooler. CDI- Tuna 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 can opener soiled, stored clean in on the prep table. CDI- Taken to be cleaned. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed potaotes and slaw cooling at .06 and .02. CDI- Items placed in the blast chiller to cool faster. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several pans of chicken in the hot box holding below 135F. CDI- Chicken reheated. 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 .

3-501.18 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 salami dated 7/ 30. CDI- Discarded. Observed turkey without date mark. CDI- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning container without label. CDI- Labeled.

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 rice bin in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several packages of quinoa and corn holding above 41F in cold drawer. CDI- Removed and placed in the walk in cooler. 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 .

3-501.18 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 peppers dated 3/6/25. CDI- Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle without label. CDI- Discarded.

4-502.11(A) Maintain utensils in good repair. Observed sieve broken in dry dish storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observation: EHS observed a few whisks with visible food debris in the clean dish storage area. EHS observed sticker residue on pans in clean dish storage. CDI: PIC removed the dishes and placed in the dish pit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observation: EHS observed a sanitizer bucket with a concentration of approximately 50ppm. CDI: PIC replaced the sanitizer with sanitizer at the correct concentration. EHS advised to prime sanitizer before dispensing in the morning and to test to ensure it meets correct concentrations.

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 Observation: EHS observed sliced tomatoes cooling in the WIC at 9:15 temping at 43F. Items were stored in a sealed zip lock bag. EHS returned at 10:10 to take a second temperature and the tomatoes were still at 43F. CDI: PIC moved the tomatoes to the walk-in freezer to facilitate rapid cooling of the product. 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. Observation: EHS observed several gnats in the dry storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observation: EHS observed one food employee without hair restraint prepping in the kitchen. Insure that all food employees are utilizing head coverings/hair restraints.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed final cook temperatures not documented on non-continuous cooking logs since last inspection was completed. CDI: Education provided to PIC and staff. EHS reviewed upcoming menus and no items will be par cooked. EHS will review logs in a future long term compliance visit. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed lid for bulk flour container is broken on the edge. Observed two 1/3 pan lids damaged from heat and no longer smooth and easily cleanable. CDI: pan lids voluntarily discarded.

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 interior of hot boxes with significant food debris. Observed dicer blade with a piece of food debris. Observed 2 blender lids with build up. Observed dunnage racks with food debris and build up in front of combi oven. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damage to wall covering in dry storage near the pastry sprinkles area. Observed corner guard loose near blast chiller.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in server area. CDI: Paper towels provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop holder with pink build up. CDI: Scoop holder and scoop removed to dish area for washing.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no label indicating raw, or product records on log for par-cooked chicken in the walk in. CDI: Chicken was voluntarily discarded. EHS advised staff that if product is introduced to a cooler, it must go on the log regardless of if it was seared for same day sale.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetables and arroz con pollo in hot box below 135F. CDI: Products rapidly reheated to over 165F prior to selling for lunch. Observed garlic in oil in a pot adjacent to the stove below 135F. CDI: Product rapidly reheated to over 165F due to it being made less than 1 hour prior. Observed grilled onions in hot box below 135F. CDI: Product rapidly reheated to over 165F. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey in reach in cooler from 4/8 and from 3/23. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on sliced turkey in reach in cooler. CDI: Product was voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (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 plate storage cart, with plates in it, with food debris and build up.

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 box of single service containers stored on floor in beverage closet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw cold smoked salmon stored commingled with deli meats and above other ready to eat items in reach in cooler. CDI: Product was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salads cooling in walk in cooler of Mico at a rate of 0F/min. CDI: Salads were uncovered and rapidly cooled. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in hot box below 135F. CDI: Product 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 .

3-501.18 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 roast beef with a date mark of 11/8 in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement as this was the only items past 7 days. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on ricotta. PIC stated that it was opened yesterday. CDI: Product 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 .

3-501.15 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 salads cooling in Mico walk in cooler while tightly covered with speed rack bag. CDI: Salads were uncovered to properly cool. Observed sandwiches and salad wrapped with plastic wrap in banquet cooler. CDI: Items unwrapped. REPEAT VIOLATION 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 .

4-502.11(A) Maintain utensils in good repair. Observed large lexan with crack in it. CDI: Lexan voluntarily discarded. Observed 2 metal mesh sieves damaged and no longer smooth and easily cleanable. CDI: Sieves voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in the handsink in the server station. CDI: Sink was cleaned.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine sliding doors with black and pink build up. Ensure more frequent cleaning.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed no label on par-cooked chicken in the walk in. CDI: Label provided. REPEAT VIOLATION Improvement from previous inspection as all other documentation was filled out and retained as 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 cottage cheese(6/5, 7/10) and whipped Brie (7/14, 7/27) over the 7 day date mark. CDI: Products 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 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 black beans from a can and quinoa in the walk in cooling while tightly covered. CDI: Beans were spread into a pan and left uncovered, quinoa was uncovered and items cooled properly. REPEAT VIOLATION Facility has cooling documents on site. Ensure staff are trained accordingly. 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) 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 knives stored in knife holder with debris. CDI: Knife holder cleaned.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed skirt steak that was grill marked, in the walk in cooler with no labeling and with no documentation regarding initial cook time or cooling. CDI: Skirt steak was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken on bottom shelf in reach in cooler at 42F. CDI: Chicken was rapidly cooled. Cooler fans were blocked at the top by bags of pepperoni. EHS educated staff on ensuring that there is air space to allow cold air to circulate throughout cooler. Pepperoni relocated to freezer. All other cold holding throughout facility was in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of green chemical with no label. CDI: Chemical was dumped out. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed several employee items including collagen supplement stored on shelf above clean towels. CDI: Items relocated. REPEAT VIOLATION

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 marinara and chicken cooling in tightly covered containers. CDI: Both items were spread out and cooled: chicken in the freezer and marinara in the walk in. 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 fruit flies in several areas of the kitchen. PIC stated they are currently working to secure a contract regarding treatment for fruit flies with a pest control company in addition to routine maintenance they already have.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple of missing ceiling tiles in the banquet hall over plates and one missing over the dish machine. Ensure ceiling tiles are put back into place.

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 heavy amount dried food residue on blade of dicer. CDI: Dicer moved to dish area for cleaning. REPEAT VIOLATION If this equipment is soiled on future visits/inspections, full point deduction shall be taken. Overall facility has excellent cleaning practices of food contact surfaces.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed several employee items including antacids and collagen supplement stored on shelf above food prep area in the banquet server hall area. CDI: Items removed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled container of what PIC identified as salt on the cook line. CDI: Salt labeled.

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 one rubber spatula significantly damaged. CDI: Spatula was voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed walk in cooler door damaged with 2inch cut that exposes insulation. CDI: Engineering began repairing door during inspection. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking to the wall near the walk in cooler. CDI: Handsink was recaulked during inspection by engineering.

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 interior of dehydrator with food debris including orange peel. Ensure equipment is cleaned after use.

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 dried food residue on blade of one dicer and food debris on blade of can opener. CDI - removed to dish area for re-cleaning. REPEAT VIOLATION

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 shrimp and grits sauce and pumpkin soup cooling from yesterday at 62F and 64F respectively. CDI: Products voluntarily discarded. 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 . Observed cut lettuce and cheeses cooling in walk in cooler both at a rate of 0F/min. Products were to be placed on the salad bar in the employee dining area at 11am. CDI: Products were vented and cooled properly.

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 no date mark on gallon of milk in reach in cooler. PIC stated it was opened yesterday. CDI: Product dated. REPEAT VIOLATION Significant improvement from previous inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed oat milk from 11/5 in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bulk plastic container of shrimp and grits sauce and pumpkin soup still cooling from yesterday. CDI: Products voluntarily discarded. Observed cut lettuce and cheeses cooling while tightly wrapped. CDI: Items vented and cooled properly. REPEAT VIOLATION Note: This full service catering facility only has one main WIC which was almost at capacity during this inspection and operations in process were limited today. Continued monitoring of cold holding / cooling capacity is needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 fruit flies in kitchen. PIC stated they have been doing regular pest control treatments and are doing daily cleaning and use of treatments from the pest control provider. REPEAT VIOLATION Improvement from previous inspection.

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 large hole in the wall above spray arm pre-wash station. Engineering stated that there is a large leak that is being repaired by an outside contractor in December. For the time being it is covered with plastic and sealed. Maintain the plastic/sealing to ensure it is not a pest harborage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed squeegee propped in front of hand sink near dish area blocking access. CDI - PIC removed.

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 large tub of commingled oysters from two different lots with two different harvest dates. Both shellstock tags placed into tub of mixed oysters. CDI - PIC discarded as they are unable to differentiate the two different lots.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed cases of raw bacon stored directly above cooked crab and raw pork sausage above cooked bacon in WIC. CDI - PIC relocated bacon.

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 dried food residue on blade of one dicer. CDI - removed to dish area for re-cleaning. REPEAT - no points as all other food contact items clean and sanitizer testing at proper concentrations during this inspection.

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 various prepared / opened TCS foods with no date marking or incorrect date marking in WIC including burrata without date mark, quinoa with date mark 8/13 instead of 9/13, garlic sauce dated 9/17 (future), and more. CDI- items discarded or date mark corrected. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bulk container of soup dated 9/6. A portion of this expired soup was in process of re-heating for service today. CDI - PIC discarded all.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical PIC identified as peroxide multi hanging in liquor storage area / office area. CDI - PIC applied label.

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 bulk plastic container of polenta sealed with lid in WIC while still cooling. CDI - polenta spread out onto sheet pan to quickly chill. Note: This full service catering facility only has one main WIC which was almost at capacity during this inspection and operations in process were limited today. Service elevator is out of service so use of Micro facilities downstairs may not consistently be feasible. Continued monitoring of cold holding / cooling capacity is needed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw vacuum sealed tuna labeled with instructions to remove from packaging before thawing in sealed packaging in WIC. CDI - PIC opened.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in kitchen area. Contact PCO for service.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers stored on floor under main prep line in kitchen. Store off of floor.

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 plate style min/max thermometer for dish machine with dead battery - not usable. CDI - engineering replaced battery during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain line under hand sink at dish area. Engineering repaired during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse thermometer in handsink. CDI: Sink cleaned. Employee reminded to only use handsink for hand washing.

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 dicers stored as clean with food debris on blades. CDI: Dicers were cleaned. 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 sanitizer at 3-comp sink was 0ppm. CDI: Bulk container was empty. Sanitizer container changed.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed par cooked chicken in walk in cooler with no labeling as described in non-continuous cooking procedures. CDI: Product properly labeled.

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 mashed potatoes cooling at a rate of .03F/min. CDI: Product was stirred, and relocated to get more air flow in the walk in cooler. Product cooled properly. Observed beef jus cooling in walk in cooler after 1 hr and 55 min still at 78F. CDI: Ice added to the product and product was 36F within 5 min.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that with a 200 person plated dinner, there is very little space for cooling and holding. Some cooling issues were seen today that were a result of limited air flow within the cooler due to speed racks and speed racks with plastic bags. EHS strongly recommends additional refrigeration for holding or a reach in unit (freezer or blast chiller) that is dedicated to cooling, to allow for ample cooling space of both hot and ambient cooled foods in the walk in cooler. Alternatively, restricting plated meal counts would free up some space. Facility PIC stated that they would book up to 250 plated meals for one service. EHS spoke with Chefs and F&B Director regarding concerns of capacity. CDI: Facility will use adjunct space in Mico restaurant (1st floor) as needed to rapidly cool in the freezer; cooling and capacity will be monitored over next several visits and inspections. 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 mashed potatoes cooling in walk in with little air flow (see above comment) and no stirring. Product was stirred and relocated to properly cool. Observed beef jus cooling in walk in cooler in deep, covered container. CDI: Ice added and product cooled properly.

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 silpats damaged with slits and no longer smooth and easily cleanable. CDI: Silpats removed from use. New ones to be ordered. 4-501.11 Maintain equipment in good repair. Observed lids for dry storage items (flours) are cracked and no longer smooth and easily cleanable.

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 some tape residue on pans stored as clean. CDI: Pans re-washed. Observed sliding doors on ice machine in server area with pink build up as well as green build up in the tracks for those sliding doors. Ensure more frequent cleaning. Observed knife wall storage bin near walk in cooler with build up. CDI: Knife storage was cleaned.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed area around dumpster and in dumpster pad/loading dock with debris and trash. Ensure more frequent cleaning of area.

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 walls where pans are stored in the dry storage closet are damaged. EHS suggests adding FRP to these areas to prevent future damage from pans and containers being stored. Observed handsink near walk in cooler in need of recaulking. REPEAT VIOLATION Improvements made from previous inspection. Previously damaged handsink was recaulked. Facility is working with engineering to install FRP that is on site on the walls.

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 written policy does not establish which employee is responsible for cleaning up the incident. Facility has housekeeping staff available at all times to assist with these events. CDI: “House keeping” written on the form to identify the proper position.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed strawberries stored over ready to eat dairy in walk in cooler. CDI: Items reorganized.

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 on date marking please visit: http://meck.co/FoodSafety observed no date mark on almond milk in the walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION Significant improvement from previous inspection as this was the only product that was not dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed almond milk date marked 1/31 and sliced roast beef date marked 2/3 in the walk in. CDI: Products were voluntarily discarded

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 walls where pans are stored in the dry storage closet are damaged. EHS suggests adding FRP to these areas to prevent future damage from pans and containers being stored. Observed handsink near bulletin board in need of recaulking to the wall.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed ground farro stored in dry storage with many moths present. CDI: Farro was voluntarily discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no finish date on the shellstock tag. CDI: This is the only batch of shellfish facility has served in the last 90 days. PIC provided the food order from 9/4 which showed the oysters. 9/4/21 was marked on the tag.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with food debris and build up. PIC stated that equipment was not used today. CDI: Equipment was properly cleaned.

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 lentils soaking in the walk in cooler cooling at a rate of 0F/min in a deep, covered container. CDI: Lentils moved to a sheet pan and ice was added to rapidly cool product.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on open burrata or container of cream. CDI: Products were voluntarily discarded. Observed no date mark on sliced turkey. Observed no date mark on cooked vegetable appetizer boards. Product was from yesterday per PIC. CDI: Product was properly date marked as PIC stated that it was from yesterday. Boards will be used today in employee dining.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on foie gras pate or on the oysters on the half shell. VERIFICATION REQUIRED

3-202.12 Additives - P Observed aluminum and bronze metallic powders labeled as “inedible”. Pastry personnel stated that they use them for cake decorating. CDI: Items were removed from food area and labeled as only for decorations, not for food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on a spray bottle of yellow chemical. CDI: Product was unable to be identified. Product was 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 Observed lentils cooling in a deep covered plastic tub. CDI: Lentils were moved to a shallow pan and ice was added to rapidly cool product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed moth type insects in the facility dry storage area and in one container stored as clean. Facility staff stated that they work with EcoLab for pest control and have a regular contract. EHS recommends increasing pest control frequency.

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 scoop handle stored in sugar and a quart container stored in flour. CDI: Scoops removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs, 2 wet stacked hotel pans, robo coupe stored wet, and blender stored wet all as clean. CDI: items rewashed and separated for air drying. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid up on cardboard dumpster. CDI: Lids closed.

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 missing ceiling tiles in area where there was a small leak near the banquet exit doors to the staging area. Maintenance personnel stated that there was a leak upstairs and the insulation was drying out, and that there was a small amount of water left from that leak that he had fixed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish pit hand sink inaccessible by trash can. Observed food debris in hand sink. CDI: Trash can relocated. Sink was cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink at service area with no soap. CDI: PIC replaced hand soap.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat protein in walk in cooler. CDI: PIC rearranged storage. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb chops stored above ready-to-eat foods on speed rack in walk in cooler. CDI: PIC rearranged storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet pans wet stacked and robo coupe container and blade stored while wet.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can by handsink near walk in cooler. Ensure a trashcan is conveniently located.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build up around the chute. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with food build up on it. Observed wedger with potato skin/debris on it while stored clean. CDI: Item properly washed.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder for items served raw or undercooked on the banquet menu. CDI: Corrections made and sent to corporate for amending through their ad agency. Until new menu is received from corporate, Executive Chef agreed that she will ensure any menu discussions with clients will include a discussion about the required consumer advisory.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in sanitizer bucket just below 200ppm quat. CDI: Bucket was changed.