SOUTHERN PECAN

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed raw cut tomatoes cut today, cooling in containers in prep tops with date marks of 7/19 and 7/20. CDI PIC voluntarily discarded items, ensure new food goes into properly cleaned and sanitized new equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed gumbo (53F), and collards (48F) prepared yesterday, that have not been out of WIC since placement into WIC yesterday, holding above 41F. CDI PIC voluntarily discarded. Repeat 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of rice in hot box holding below 135F. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items on right side of prep tops next to fryers, and ambient and 1/2 and 1/2 in small RIC in waitstaff area holding above 41F. No immediate suspension at this time, PIC and management is made aware that to resolve ITS, an action plan is expected and expected to include: receipts from repair or replacement, actions to ensure unit is functioning properly every day, all day, any extra adds such as heat shields between fryers and prep unit, and temperature log sent daily to EHS. VR required. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed opened milk and cooked sausage with no date marks, and ham with date mark of 7/16, one day past expiration. Repeat CDI items 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 gumbo and collards made day prior in large, plastic deep well containers with lids holding above 41F, missing the cooling window. CDI Items voluntarily discarded. Observed noodles cooling from today that had no change in cooling temperature in 18 minutes, noodles were on bottom of a stack of other cooling items with tightly covered lid. This also led to items stacked on top level increasing above its holding temp of 41F and below because of the radiating heat. Repeat. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still in tact stored in prep unit. Repeat

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed container of sanitizer with in-use rags exceeding the ppm limit for sink & surface sanitizer (1130+ppm) CDI - PIC emptied and re-filled bucket with appropriately concentrated sanitizer. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave on cook line with debris and buildup. More frequent cleaning required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of ice chute for drink dispenser on server line with black buildup. CDI - PIC instructed server to clean chute. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked wings cooked day prior to inspection in a large tub at 42-43F, indicating the cooling window was missed. CDI - PIC voluntarily discarded wings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg white halves, egg wholes, housemade pimento cheese, cooked cut chicken, cooked wings, liquid egg, jumbalaya, shredded pork, and velote cold holding above 41F (see temp observation chart). CDI - PIC voluntarily discarded affected items. REPEAT. VR REQUIRED, ITS IMPLEMENTED TODAY.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 1 milk jug bearing no date mark, PIC indicated milk would last over 24hrs. Observed housemade pimento cheese bearing no date mark. CDI - PIC labeled or instructed food handlers to place date marks on items. Observed pork tamales with no date mark. CDI - PIC verified date made and instructed food handler to place date marks on item. Observed out of date items: boiled eggs (6/13), roasted garlic (6/15). CDI - PIC voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of degreaser with illegible labeling to identify. Observed one bottle bearing no label to identify chemical. CDI - PIC placed labels to identify.

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 WIC cold holding cooked wings in large covered bin at 42-43F that were made day prior to inspection. CDI - PIC voluntarily disposed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of seasonings bearing no labels to identify. Observed catfish breader with no identifying label. CDI - PIC instructed food handler to place labels on all working containers of seasonings and breaders.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still in tact stored in prep unit. Observed food handler actively cutting avocados with stickers still in tact. PIC asked food handler if they were washed prior to use. Food handler indicated that they were. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet at the hand sink by dish machine. Fixed last leak at three comp from last inspection. No increase in points.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink. CDI PIC replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other approved alt for hand drying at hand sink. CDI PIC replaced. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made ranch, house made blue cheese, quiche, block of unsalted butter, and individual Mac and cheese holding above 41F in cold holding units. PIC took temperatures less than four hours prior and stated items were 41F and below. Units holding all other TCS items 41F and below. CDI, PIC moved items to WIC to rapid cool. Future cold holding violations may result in risk control plans or permit action. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for the clarified butter, benne blanc. CDI Form filled out during inspection. Time stamps were observed on TPHC item. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer buckets on the bottom shelf with food and equipment. CDI PIC moved food and equipment. 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 batter with milk made 2 hours prior from ambient ingredients, being cooled in RIC in a large, deep-well plastic container in a large quantity not cooling at a rate to achieve 41F in 4 hours. CDI PIC placed item in WIC to cool rapidly and item achieved proper cooling parameters. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths were stored on prep station counter in-between use. CDI- wiping cloths were stored in container with sanitizing solution.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still in tact stored on countertop near baking station. CDI- PIC stated the items were washed.

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 residue, debris and build up on inside of RIFs and along lower shelving in various places throughout facility. Clean with more frequency.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in the female restroom.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up and debris on the floors throughout prep area, especially along edges and in corners. Clean with more frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand sinks in the kitchen. CDI PIC provided paper towels.

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 Some of the shellstock tags were missing dates and some were not in chronological order. CDI PIC put tags in order and instructed Staff to always record dates on tags when removed from the box.REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed unsalted butter and Red Snapper fish in the prep unit above 41F. CDI PIC stated that it was prepped and thawed out 2 hours ago. PIC put this items in the WIC and cooled down to 41F. REPEAT Facility cold holding and cooling has greatly improved. 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 sanitizer buckets on the bottom shelf with food and equipment. CDI PIC moved food and equipment

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed 4 line coolers in the kitchen were out of tempererature. (See temp log.). All were between 42-58F. Also observed cooling improperly in deep covered containers. Observed bare hand contact by servers. Better control needed of risk factors in the kitchen. Risk control plan implemented. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 garnishes being put on drinks at the server station with bare hands. Use a utensil or some other method to avoid touching bare handed. CDI - pointed out to PIC to stop and educate. 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

3-203.12 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 last 3 shellstock tags were missing dates. Others were dated. CDI.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters over crab cakes and grit cakes in one of the line coolers. CDI - oysters moved to the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 facility cools velotue ,jambalaya, and soup in deep containers. Observed soup in an inadequate ice bath. Others two were in deep containers in the walk-in well past 2 hours at 110 and 90F. CDI - discarded. Ice bath improved for soup. Risk control plan implemented. 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 4 line coolers out of temperature between 42-58F on top. Foods were discarded or put in the walk in to cool based on temperature and time. Charred limes and butter sitting out at 80 and 70F respectively not under temp control. Time as a public health control would be a good option for these items. Repeat violation. Return visit required. See temp chart. Risk control plan implemented. Facility agrees to increase deliveries to 4 days per week from 3 in order due to limited refrigerated space in the walk in. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed 2 sauces in the server area such as hollandaise were labeled with yesterday’s date and no time. 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 Observed deep plastic pans and inadaque ice baths used for cooling of soups, gumbo and jambalaya. Ice bath improved. Facility must implement risk control plan and keep cooling logs. Return visit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaging redfish thawing in a sink at 68F in the reduced oxygen packages. CDI - packages were opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oyster box and fish box on the floor of the walk in cooler. There was very little room in the walk in cooler. CDI - moved to a shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying dishes as they came out of the dish machine. Air dry only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of bowls stored as clean under microwave with food residue accumulation. CDI- PIC removed items to be washed, rinsed, and sanitized. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw catfish in 4D cold drawer 1 and red fish in 4D cold drawer 2 temping at 45F. PIC stated that the items were in transition this morning from WIC to units. CDI- PIC had employee add ice as an ingredient to cool items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a container of commercially processed and sliced ham being stored in cold drawer without a date. CDI- PIC added date for when item was removed from package. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 lettuce, beef tips, and chicken salad without a date. Observed roasted tomatoes in cold drawer located near baking station dated for 1/24. CDI- PIC had items dated for original day of prep and discarded the roasted tomatoes. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed crate of potatoes and a bag of onions being stored on floor in dry storage. CDI- PIC moved the items off of floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still in tact stored in cold drawer located near baking station. CDI- PIC stated the items were washed but had employee rewash the items to remove sticker residue.

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 several mini sauce cups being used as scoops in flip top 1 and 4D cold drawer 1. CDI- PIC removed items from containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee dumping and rinsing container at hand sink near drink station. CDI- education was performed with employee. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in kitchen area. CDI- Employee refilled paper towel dispenser at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on plates stored above prep cooler #1 in kitchen area. Observed debris on can opener blade. CDI- items were taken to dish machine 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Remove asterisk from food such as flounder, catfish, and redfish since items are cooked to a final temperature of 145 F. VR- facility has up to ten days to change items on menu.

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 roasted sweet potatoes that were cooling placed in deep container at prep cooler. CDI- items were placed on shallow tray and put in walk-in cooler to chill. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish fillets thawing in cold water at 75 F (must be no greater than 70 F). CDI- PIC added ice to the process.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths were stored on prep station counter in-between use. CDI- wiping cloths were stored in container with sanitizing solution. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plates that were stacked wet. CDI- plates were taken to dish machine to be properly cleaned. -zero-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drinks stored above food prep surfaces during food prep. CDI- drinks were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored in prep cooler #1 and lowbouy cooler near Drink station that were held above 41 F. PIC stated that items were in cooler since last night. CDI- items were denatured and discarded into trash. REPEAT (full points). 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Three flies observed in kitchen area. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink by the drink station had mats stored in it. Also, hand sink by the pizza oven had a large pizza holder in it. CDI- items were removed from both hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken breast stored in back of cooler drawer with french fries stored in front of them. Issue will be when the chicken breast is brought over the french fries fro preparation. CDI- french fries were brought where contamination could not occur. -zero- 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 three plates and one spoon with debris on them. Also observed minimal debris on blade of slicer in kitchen area. CDI- all items were taken to 3-comp sink to be cleaned. REPEAT (half points due to improvements). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in cooler drawers and prep stations that were stored above 41 F. Some items were in units overnight. Some items were placed in unit about an hour before inspection. CDI- Items from last night were denatured and discarded into trash can. Other items were placed in walk-in cooler and allowed to chill. REPEAT (full points). 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf No marking was present for roasted salmon on menu for facility. VR- facility has ten days to add asterisk or marking for salmon to menu.

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. No label was present on dry goods (sugar, flour, cornmeal) in facility. CDI- items were labeled. -zero-

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 utensil handles stored in containers of dry goods in facility. CDI- utensils were removed. -zero-

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. Clean splash from walls behind prep stations in kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee energy drink stored in reach-in next to prep station with customer food. CDI- drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris left on dishes that were stored in clean section. Dish found in the middle of the stacks that had debris on them. CDI- Plates were removed and taken to the dish machine 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep coolers that were stored above 41 F. PIC stated that items were placed in coolers this morning. Temp log for food items was kept in kitchen to refer to on exposure. CDI- Diced chicken and cooked noodles were voluntarily denatured and discarded into trash. Other items were placed in walk-in cooler and allowed to chill. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths that were stored on kitchen counters in-between use instead of in sanitizing solution. CDI- wiping cloths were stored in sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of containers that were stacked wet above the dish machine area. CDI- containers were separated and allowed to air dry.

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. Clean floors under equipment and in corners in the kitchen area. -zero-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of utensils in hand sink next to brick oven. CDI- Container of utensils was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two bags of onions stored on the floor in dry storage area. CDI- bags were placed on the shelf.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee scooping ice with exposed fingernail polish out of ice bin in kitchen area. CDI- education was done for employee. Employee put on gloves for scooping ice. -zero-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on refrigeration units in kitchen area. CDI- The gasket guy came during the inspection to replace the gaskets. REPEAT (full points).

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 food employee peeling boiled eggs with her bare hands at prep sink near hand sink in kitchen area. CDI- employee was educated on minimizing bare hand contact with ready-to-eat foods. Employee put on gloves. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed white rice, pork tamales, and Mac-and cheese were stored in prep coolers above 41 F. Items were prepared Tuesday and yesterday according to management. CDI- Items were denatured and discarded into trash. REPEAT (full points). Risk control plan will be made for facility to help log temps of items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 macaroni and cheese dated for yesterday, made with cooked noodles dated from three days ago. Observed white rice and brisket that were made yesterday morning that did not have a date. Items were to be used for two days. CDI- proper date was placed on macaroni and cheese. White rice and brisket were denatured and discarded into trash. REPEAT (half points due to no points taken at last inspection). 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 .

4-501.11 Maintain equipment in good repair. Replace torn gasket on cooler drawer at fish prep cooler next to fryer in kitchen area. REPEAT (half points due to severity).

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 3 metal food containers with residue. PIC facilitated re-washing. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed boiled eggs at 43F, and front dairy prep unit holding all items (milk, unsalted butter) at 47F. PIC stated eggs had just been out for prep, put in WIC to cool. PIC discarded all dairy and unsalted butter in prep unit and called repair person. CDI 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 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 open lettuce, and boiled eggs with not date. PIC stated the lettuce was opened yesterday as well as eggs prepped yesterday, items correctly date marked. CDI

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in drawers of prep unit 2 with stickers still attached. PIC facilitated rewashed and sticker removal of avocados. CDI

4-501.11 Maintain equipment in good repair. Observed prep unit with dairy holding contents at 47F. PIC called repair person. Observed freezer unit in office with thawed chicken on lower shelf. PIC stated the freezer failed this morning and a repair person is called. Thawed products moved to cooler.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two closed employee drinks stored with food equipment and food. PIC facilitated the items moved to a designated area. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed deviled egg mix, egg whites, sliced tomatoes, and alfalfa sprouts that were stored in prep cooler above 41 F. PIC stated that items were in cooler overnight. CDI- all items were denatured and discarded into trash. REPEAT (full points).,

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 container of diced sweet potatoes cooling while tightly covered. CDI- items were uncovered and placed on a shallow pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw oysters, shrimp, and white fish that were stored in prep cooler above 41 F. PIC stated that items were in cooler since this morning. Suggestion is to cover container with lids or ice during rush service. CDI- PIC voluntarily denatured and discarded items in the trash.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen chef not wearing a beard net during preparation. CDI- Chef put on a beard net. -zero-

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. Clean dust from walls and ceiling tiles in kitchen area.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed that Swai is used in the facility, yet the menu is labeled “catfish”. CDI- instructions were given to management to call fish swai, or whitefish.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish stored below raw pork bacon and sausage in walk-in cooler. CDI- items were reversed.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Provide consumer advisory for TOGO menus. Consumer advisories were on all other menus. CDI- chef added consumer advisory to TOGO menu.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points do to improvements)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean grease from hood screens on hood system. Clean exterior of refrigeration units in kitchen area.

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 pasta cooling in covered containers, that were stacked, in walk-in cooler. CDI- containers were separated into shallow trays, uncovered, and allowed to cool. REPEAT (full points)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Flies observed in kitchen of facility. Back door was open due to delivery. Suggestion was given to PIC to provide an air curtain to prevent entry of insects.

3-305.11 Food Storage - Preventing Contamination from the Premises. Observed a fly land on grated cheese stored in open container in flip top unit. CDI- container of cheese was denatured and discarded into trash can.

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 wearing a wrist watch while preparing food. CDI- employee removed wrist watch.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed container of sanitizer and wiping cloths on the floor near pizza oven. CDI- container was stored on the shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cut into the middle of an onion before washing. CDI- employee was educated on washing and the onion was discarded.

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. Clean dust from ceiling tiles and vent screens in ceiling of kitchen area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed new employee health policies not yet in place. CDI - left PIC with new employee health forms. Be sure to have each employee read, understand, and sign new forms.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written V&D clean up procedure in place, as required by new rules. CDI - left written plan with PIC.

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 several oyster tags saved properly but not dated as to when the last piece was sold or served. It appears dating was done up until several weeks ago. VR - verification required.

4-602.11 Clean the food contact surfaces of equipment and utensils used with TCS foods as required to avoid contamination. P Observed soiled equipment stored as clean - plastic containers, immersion blender, dicer. CDI - all sent back to dish to be rewashed, rinsed, and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of better cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac and cheese measuring 94F after reheating and corn soufflé measuring 126F after reheating. Both were being placed into hot holding. PIC had employees remove items and continue reheating until 165F was reached. VR - verification required.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed jambalaya cooling overnight in walk in cooler and still measuring as high as 63F in some places. PIC voluntarily discarded jambalaya. VR - verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or below. -P Observed several items in cold drawers holding above 41F and several containers of house made honey butter (with unsalted butter) holding at room temperature and measuring 69F. All items above 41F were voluntarily discarded by Chef. VR - verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with the start time or discard time. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC procedure template may be found at: http://meck.co/FoodSafety Observed some items being held on Time as a Public Health Control with 4 hour marking but no written procedure could be found. Written procedure template sent to PIC. VR - verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch and dinner menus with many items marked as being offered raw or undercooked; however, Chef and front of house manager confirmed that they were all fully cooked with the exception of oysters and some beef dishes. Menus must be corrected so that items disclosed as being offered raw or undercooked are actually offered that way. VR - verification required.

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 large container of jambalaya cooling from yesterday in walk in cooler and measuring 63F. Chef voluntarily discarded product and when it was remade, showed that he was using a very large ice water bath to cool quickly. VR - verification required. Will return to see how new process is working out.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Upon arrival, observed shrimp being thawed in a perforated pan under running water measuring 73F. CDI - PIC changed pan to allow water to overflow and then removed shrimp to cold holding equipment as it had already thawed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Upon arrival, observed employee towel drying large plastic tub before using it to store raw produce.

4-501.11 Maintain equipment in good repair. Observed a few split gaskets.

2-102.11 Demonstration-C- There was no CFPM present today during the inspection. A CFPM shall be present during all hours of food-service and present during the inspection.

2-401.11 Eating, Drinking or Using Tobacco-C- An employee beverage was stored on a prep table next to cutting board with raw pork. Employee beverages shall be stored on a lower shelf to prevent contamination of foods and food contact surfaces. CDI-Drink was moved to the lower shelf.

3-302.11 Packaged & Unpackaged Food-Separation-P- A chub of raw ground beef was stored on packages of deli meats in the WIC. Raw fish was stored over a container of butter and soup in the 2 door prep cooler. Store raw animal foods according to their final cooking temperature with highest temps stored on the lowest shelf. CDI- Butter and soup were moved to a different cooler and ground beef was moved to a lower shelf.

4-601.11 (A) Several stainless pans and plastic containers for bar mixes have build up sticker residue. Several plates, bowls, a scoop and stainless pans were stored clean with food debris. Food contact surfaces shall be clean to sight and touch. CDI- All were sent to be re-washed and sanitized.//4-602.11 Equipment Frequency-C- The ice machine has build up on the shield. Ice machines shall be cleaned at a frequency necessary to preclude the accumulation of mold or other soil.

3-501.14 Cooling- P- A large container of soup in the WIC since the previous day measured 67F and beef stock measured 47F. The PIC stated these were cooled the previous night. Cool foods from 135F to 70F within 2 hours and from 135F to 41F within 6 hours. CDI- Both were discarded.

3-501.17 Date Marking-PF-REPEAT- Cream cheese, pimento cheese with cooked peppers, dumplings, milk and cream were observed with no date markings. Refrigerated, RTE, PHF's shall be marked with the date prepared or date the package was opened. CDI- Milk, cream and dumplings were discarded since it could not be determined when opened or prepared. The cream cheese and pimento cheese was opened and prepared yesterday. Dates were placed on these items.//3-501.18 Date Marking, Disposition-P- Roasted red peppers in the WIC was marked 8/10 and cooked pork was marked 8/12. Refrigerated, RTE, PHF's shall be held for a maximum of 7 days. The open/prep date counts as Day 1. CDI- Both were discarded.

3-501.15 Cooling Methods- PF- A large, deep container of soup with a tight lid in the WIC was cooled the previous evening. A container of beef stock with a tight lid was also cooled the previous evening. Cool foods using approved cooling methods such as, ice bath, shallow pans, smaller, thinner portions, loose covers. CDI- Both were discarded.

3-305.11 Food Storage-Preventing Contamination from Premises-C- There were several boxes of food and a large container of food stored on the floor of the WIC at the start of the inspection. Foods shall be stored at least 6 inches above the floor at all times.

3-304.14 Wiping Cloths, Use Limitation- C- One sanitizer bucket at the bar measured below the minimum ppm for lactic acid (704ppm) & DDBSA (272ppm). Wet wiping cloths shall be stored in properly mixed sanitizer.

4-903.11 Linens- C- Clean linen was stored on a prep table where a food employee was cutting raw pork. Laundered linens shall be stored where they are not exposed to splash, dust or other contamination.- CDI- Linen was moved to an approved area.

4-601.11 (C) Non Food Contact Surfaces-C- Additional cleaning is needed on refrigeration gaskets, upper and lower shelves of tables, and inside fryer doors. Nonfood contact surfaces shall be maintained clean.

5-202.14 Backflow Prevention Device, Design Standard-P- The canwash faucet only has an atmospheric vacuum breaker. There is a hose with a spray nozzle attached. A backflow prevention device designed to operate properly under continuous pressure shall binstalled or remove the spray nozzle after each use. ASSE 1012 or 1024 is recommended. CDI- Today the spray nozzle was removede from the hose.

6-501.12 Cleaning Frequency and Restrictions-C- The ceilings in the kitchen need additional cleaning. There is heavy dust build up next to the HVAC vents. Maintain ceilings clean.

4-301.14 Ventilation Hood Systems-C- Several hood filters have heavy grease build up. Maintain clean.//6-202.12 HVAC vents-C- The HVAC vents in the kitchen has condensation build up. No visible sign of dripping on equipment today but several are above food equipment, HVAC systems shall be designed so food and food contacts surfaces are not contaminated. *Suggest contacting HVAC technician.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed broccolini, apple compote and oysters in the flip unit that were above 41F. Unit was open during food prepping. CDI-ice was added to the foods to rapidly cool it down.

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 cream and half and half that were not date marked. EHS informed PIC that once opened the product must be dated for that day and then it is good for 7 days. CDI-products were dated

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working bottles of sauces and oils that were not labeled. Also observed containers of flour and breading that were not labeled. CDI-labels were put onto bottles and containers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal coffee cups stored on prep tables in back area. CDI- Moved.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw communities beef stored above raw shrimp in WIC. CDI- Storage order rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P BBQ, mac-cheese, and soup recorded below 135F (see chart). Appeared to be re heating confusion. CDI- All re heated

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is offering fried foods on menu as undercooked. PIC stated this is incorrect and facility only offers raw oysters, steak, and burgers to temp. Will fix menu. CDI.

3-304.12 In-Use Utensils, Between-Use Storage - C Dipper well was not turned off, in use utensils sitting in stagnant water. CDI- Turned on

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility does not have test strips for new Quat Sanitizer being used. VR.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One employee dumped sanitizer in handsink. Do not dump in handsinks, only for handwashing.

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 Facility is not recording date of last oyster used. Will do so in future. VR to check compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Some plates soiled with debris. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at dish machine in bar recorded at 0ppm chlorine. EcoLab was called and arrived and fixed machine during inspection CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer recorded at low strength in red buckets. CDI- Re filled.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweater stored on back soda boxes.