BEST IMPRESSIONS CATERERS

5-202.12 Provide at least 100F water at handsinks. Observed hand sink reaching a max of 80F. CDI - PIC corrected, temperature at 114F. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in corner of prep area with no paper towel.

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 multiple oyster tags with the last date not recorded. CDI - EHS had PIC train staff on the importance of date marking for trace back purposes.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed in use dish machine reaching a max temperature of 152F. EHS 3 day verification visit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed food employee rinsing slicer and not sanitizing equipment after use/ before use. CDI - PIC was informed and slicer was washed with soap and water and sanitized properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown sauces & marinara holding below 135F inside hotbox. CDI - Moved to the stove top to reheat to 165F or above. 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 multiple TCS food items held longer than 7 days Chimichurri (x2) 4/18, Chipotle Sour Cream (x2) 4/19, Cooked beef (x4) 4/25 & 4/29, shredded Chicken 4/22. CDI - PIC voluntarily discarded items held longer than 7 days. Observed slight improvement with amount of items held longer than 7 days. No point escalation. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed ROP Beef Loins labels with no date. Labels should include date and instructions: Maintain Frozen until use Remove from bag to thaw.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed severely dented can commingled with cans for service. CDI - Can was removed.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed slicer being cloth dried. CDI - PIC intervened and the slicer was cleaned, sanitized and allowed to air-dry.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing a drain plug.

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 tasting food with bare hands and return to cooking and observed employee touching food with bare hands to to check rice dumplings. CDI 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed on catering carts seared tuna over RTE food, raw chicken and raw beef over cooked food, and raw chicken that was above RTE food. CDI items reorganized. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce that was stored above RTE food on bakery shelf in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed front dish machine that was reaching highest of 155F after multiple cycles. Verification required. Facility will use dish in back banquet kitchen until front unit looked at For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 heavy cream, rice, feta cheese bags, clarified butter, hummus, mozzerella, and stuffing mix not dated. CDI discarded. Observed beef tallow (12/19), ceasar dressing (12/30), spinach mix (2/2), crab mix (2/1), pepperoni (1/27), prosciutto (1/20), tasso (1/28), crab meat mix (1/20), and other items held past 7 days. CDI items 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 .

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility utilizing ROP outside of what plan was approved for. Observed ROP cooked vegetables, duck confit, samosa filling, diced potatoes, short ribs, Kofta, dal, raw stir fry chicken, corn puree, corn stock, and multiple other items in walk in freezer. Verification required. Repeat. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed facility labeling raw beef tenderloins with date but does not have insurrections on all bags to maintain frozen until use and remove from back before thawing. Verification required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility using cryovac machine to ROP cooked items and other raw meat outside of HACCP plan without applying for a NC variance. CDI - PIC instructed staff to discontinue until a NC variance obtained for this process. Repeat. For more information on how to request a variance please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed latch for walk in unit that was missing and walk in unit door does not fully close and stays ajar. Unit is currently holding TCS foods at 41F and below but must correct immediately to prevent temperature violation.

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 personal drinks stored on prep table where food was actively being prepared and an open cup on top of dish machine.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC not able to locate vomiting and diarrheal event cleanup. VR no later than 11/04/2025 to ensure facility has a written procedure available. -.5- REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food an employee handling cell phone and then resume working with raw salmon after only changing gloves. CDI - PIC educated food employee and hands were washed. -2-

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility making sour dough starter at room temperature without approval from NC Variance Committee. CDI - PIC stopped this process until approval received. EHS gave PIC information on how to get a variance for this process. -1- For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making sour dough starter using a fermentation process without applying for a NC variance. CDI - PIC instructed staff to discontinue until a NC variance obtained for this process. -0- For more information on how to request a variance please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed 6 blown lights under hood system and dish machine in the dish room not working. Repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC could not find the paperwork for vomiting and diarrheal procedure. CDI- EHS provided sheet. -zero- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee drinks stored on food prep surfaces during food prep. CDI-Drinks were discarded or placed on bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink near dish machine near loading docks. CDI- paper towels was placed at hand sink. Repeat (due to no points taken at last inspection).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above sliced tomatoes in walk-in cooler #2. CDI- items were reversed. REPEAT (half points due to different code number violation). 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 food debris on meat slicer blade and other food contact surfaces of slicer in kitchen area. CDI- Slicer was separated and properly 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employees using dry cloth to clean thermometer before use. CDI-PIC provided employees with alcohol swabs to clean thermometer probe in use.

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 One container found with date from eight days ago stored in walk-in cooler #1 stored on shelf. PIC stated that container was stored on shelf that was going to be discarded today. CDI- container of meat sauce was discarded. -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 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 items cooling in walk-in cooler tightly covered with plastic wrap. CDI- employees were instructed to vet covers to allow for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of spices that was not labeled stored under prep cooler in kitchen area near fryer. CDI- container was labeled. -zero-.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing a beard net during food prep. -zero- REPEAT but not the same violation.

3-302.15 Wash fruits and vegetables prior to use. Observed potatoes and carrots that were peeled and/or cut before washing. CDI- education was done with employee. Items were washed before cutting.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bricks that was used to hold up shelving for cans in dry storage area. Area is ver near walk-in coolers, and dish area. PIC stated that they are in the process of finding castors for the shelving. -zero-

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 cutting piece of cheese with knife and bare hands at cheese station in kitchen area. CDI- cheese was discarded. Employee washed hands and put on gloves. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a colander in hand sink near office area. CDI- education was performed with employee. -zero-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a tray of raw beef and raw salmon stored above cooked noodles and other ready-to-eat items in walk-in cooler #2. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wearing IPhone while preparing food. CDI- employee removed watch. -zero-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees eating and drink in food prep areas during inspections. CDI- employees removed items from food prep areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employees pick items of the floor, remove gloves, put on clean gloves, and begin food prep before washing hands. Also, observed food employees drink from open container, remove gloves, put on clean gloves, and begin food prep before washing hands. CDI- employees were educated and properly wash hands. REPEAT (half points since no points were taken at last inspection).

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. Date for last three tags in book was not recorded on tags. CDI-education was performed with staff.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flies land on two open salads during prep in kitchen area. CDI- salads were denatured and discarded into trash can. -zero-

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 a strainer with peeling paint stored in clean area of dish room. CDI- strainer was discarded into trash. -zero-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go in Walk in unit and return to prep station and only change gloves. CDI hands washed and glove donned.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dishes going through dish machines in large catering room that was only reaching high temperature of 150F. PIC stated the water was just changed in the units. Suggest that facility let units sit for a period of time until the water temperatures to increase prior to washing. CDI machines increased to 164F and dishes ran back through units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cod that was thawing in walk in unit that was not open during thawing process. CDI items opened.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing bracelets and watches. Repeat.

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 one employee drink above clean dishes and another with no lid.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils and other objects inside of the dish room hand sink. CDI Items were removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed many brooms in front of the back dish washing area hand sink. CDI Items were removed. 5-202.12 Provide at least 100F water at handsinks. Observed 78 degree water in the hand sink next to the office and 67 degree water at the bakery hand sink. 6-301.14 Post a handwash sign at each handsink. A few hand sinks throughout the kitchen were missing hand wash signs. CDI provided handwashing signs.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several trays of food in the walk-in cooler without any covering. Items may be exposed to contamination when stored this way.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. Manager corrected during inspection.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed frozen packs of beef without labels. Manager corrected during inspection. 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed vacuum packaged cooked short ribs, season ground pork, bbq egg roll filling, Tasso sauce, and pimento cheese stored in walk in freezer. CDI Items were voluntarily discarded. VR for short ribs.

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 a container of sugar and other spices without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the walk-in cooler door leading to the outside loading dock.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three badly dented cans. Items were removed and placed in an area to be returned to the supplier.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food with watches, bracelets and rings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counters and prep tables.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employees of both dish rooms drying dishes with wiping cloths. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes.

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 large pot with deep pitting and two hand held juicers with chipping paint. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three drained cutting boards and one with deep cuts.

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

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility using parcooking process for salmon for table and twine and does not have prior approval. Verification required. Observed flank steak that was seared and cooling and not labeled. CDI rack labeled.

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 red peppers (6/27), vegetable medley (6/26), jalapeño butter (6/7), lemon artichoke (6/17), black bean mix (6/21), flo mix (6/23), GOUDA MIX (6/27), proscuitto (6/27), pepperoni slices (6/6), sliced mozzerella (6/10), goat cheese (6/27), turkey chub (6/21), cappacola (6/27), pepperoni chub (6/27), hard salami (6/21), sweet cappacola (6/9), pico (6./26), penne pasta (6/26), cavatappi (6/26), crab dip (6/29), and goat cheese mix (6/29). CDI items 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ribeye, collards, butter mix, soppresetta, hummus, and red pepper hummus not dated. CDI items discarded. Will follow up with facility for reemerging date marking issue. 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 chicken salad that was cooling covered in walk in unit. CDI items uncovered. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw onions and peppers chopped in same area as raw beef tenderloin being processed. CDI tables separated to prevent cross contamination. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed ROP bags of beef tendorloin in the freezer with date when product packaged but no label to maintain frozen and remove once thawing as stated in HACCP plan. CDI stickers added to bags.

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 raw seared beef tenderloin that was stored above cooked food, raw bacon wrap shrimp above cooked items, raw shrimp boxes stored above crab meat, and raw top round above cooked beef in walk in unit. CDI items relocated. Observed washed tomatoes below raw asparagus. CDI item relocated. Repeat

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beer cheese that was holding at 132F. CDI reheated to 168F.

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 turkey chubs from 1/24 and 1/26, artichoke dip from 1/26, and arugula from 1/26. CDI items discarded. Observed no dates placed on crab cakes, soups, salads, chicken, cooked vegetables, and other TCS items from table and twine secretion. Ongoing issue with date marking. 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 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 tomatoes and cucumbers and butter sauce that was cooling in walk in while tightly covered. CDI items uncovered to help with cooling. Verification required. Repeat.

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 raw tuna that was thawing while vacuum packaged. CDI bags slit open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths that were stored under cutting boards on prep line.

4-502.13 Single-use and single-service articles cannot be reused. Observed mayo and sauce bucket that were being reused and washed. Items observed on clean rack with leftover plastic and food debris.

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 drink, food and speakers stored with items or the facility in dish area and personal drinks and bottles stored on prep table with equipment for facility.

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 raw salmon and raw beef stored above RTE food on catering rack. CDI items relocated.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed parcooked chicken breast and chicken skewers not labeled as a parcooked product. CDI items labeled. Observed parcooked salmon that was unlabeled and not approved. CDI provided updated parcooking. Will follow up to approve changes.

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 risotto (11/1), cabbage mix (10/28), spinach (11/2), bags of lump crab meat (11/2), feta crumbles (10/30), and goat cheese (10/30) held past 7 days. CDI items discarded. Observed sliced tomatoes, sliced mozzarella, mozzarella ball, salsa, boiled eggs, rice, ricotta, arugula, spinach, spring mix, and crab sticks not labeled. CDI items discarded or labeled from preparation on the 8th. Facility must keep an watch on this issue before it becomes a problem again!!

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 mac and cheese sauce in covered deep plastic container and only dropped degree in 45 mins. CDI item spread out to allow cooling. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed sauces and dressings for table and twine that was thawing out on top of the ovens on the cook line. CDI items placed in refrigeration. If items are not going to be subsequently cooked they can not be slacked in this manner especially if the intent is to deliver cold. Repeat.

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 bin of oysers in walk in and tag was not attached to batch. CDI tag returned to box until emptied.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility parcooking batches of chicken breast and chicken florentine and cooling process not tracked on logs and observed previous batches where cooling or final cook temperatures were not recorded. CDI remainder of time today recorded. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility vacuum packaging Gouda cheese, duck confit, raw salmon, kafka balls, lamb, pork, and Greek meatballs without Prior approval. Verification required. CDI salmon, cheese, and duck confit discarded. Employee went in Freezer to discard all of leftover VP products.

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 purple cabbage, plain cabbage, plated salads that were covered while cooling and did not drop in 40 minutes. CDI items uncovered. Observed elbow that was not actively stirred to accelerate cooling. Product stirred and temperature dropped 9F.

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 ROP fish that was thawing while still in vaccum packaged environment. CDI product discarded since it was cryovac in facility.

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 washed a prepped produce stored below unwashed produce in walk in. CDI items relocated. Repeat.

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 plastic storage containers with leftover sticker and oily film debris. CDI items moved back to sink or discarded.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed parcooked grilled chicken breast and parcooked chicken skewers that were stored on rack in walk in cooler and not labeled as raw or parcooked. CDI item labeled.

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 ziti, salami, pork bbq, lasagne, cauliflower steak, cauliflower asparagus soup, tortillas soup, crab cakes, cappicola, almond milk, milk, butter ball bags, and red pepper hummus not dated. Facility store multiple food items on racks for specific catering orders. However some orders have ingredients that were prepared earlier or food items prepared one or more days prior to order date. Must implement date marking policy to follow shelf life or catered items as well as items for table and twine. 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 prosciutto (5/17), pepperoni (5/20), salami (6/1), Italian sausage (5/28), short rib creme (5/28), green beans (5/26), fermented red pepper sauce (5/23), and cornbread butter (5/27). Facility must amend current SOPs that will work with current processes in house. Will follow up to check on RCP and date marking issues. Repeat. Verification required

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Food shall be fully submerged under water with 70F water running above to agitate particles. Observed Tasso ham that was not fully submerged with 78F water running above. CDI item moved to walk in to thaw.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed garbage can used as table to pan up seared chicken.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and rings while preparing food.

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 soap and paper towel dispensers that were not operable during inspection.

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 leftover rice that was at 80F sitting on rack for catering order. PIC stated that was leftover from a previous event and meant to be stored for leftover art/staff meal. Keep items separated. CDI items relocated. Repeat.

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 facility with biohazard kit with written procedures attached. Attached procedures does not go into how to segregate spread of particles. Facility attempted to gain compliance but attached information is not sufficient. Suggest facility use procedures from the state. CDI Sent email procedures to facility. Repeat.

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 raw fish over cauliflower rice in and raw beef over vegetables in walk in. CDI items relocated.

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 truffle butter (2/2), marinara (3/2), speck (3/14), short ribs (3/16), carton egg whites (3/15), rice (3/14), tomato vinigarette (3/16), Tasso meat (3/15)held past 7 days. CDI items discarded. Observed pepperoni chub, pimento cheese, prosciutto, tapenade, rack of food for party prepared the day before not dated. CDI items prepared yesterday and dated. Verification required and RCP needs to be implemented. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of degreaser and floor cleaner not labeled. CDI bottles labeled. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed logs for refrigeration not recorded frequently. Multiple days missing during the whole month of March. Observed VP beef in walk in without labels on each bag and only on pan holding bags. Repeat. 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 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 salads that were prepped and that were covered while cooling slowing cooling process. CDI items uncovered. Observed mash cauliflower containers that was over half full cooling at a slower rate compared to pans with less than half pan of product. CDI items moved to freezer for flash cool.

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 leftover food from parties meant for employee meals stored with food for service. If leftover items held over 7 days are meant for employee meal then items must be stored in a designated area for employee meal. CDI items relocated.

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 facility with outdated policy. CDI provided new information through email.

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 facility without a vomit/diarrhea plan. CDi provided template through email.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking while in dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in catering dish area. CDi paper towels provided

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 produce stored above RTE food and washed produce in walk in and bakery reach in (strawberries over RTE items, washed melon, tomatoes, and beets below unwashed produce). CDI Items relocated. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers, glass dishes, and utensils soiled with food debris. CDI items moved for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines With pink and black debris. Repeat. Suggest cleaning ice machine atleast weekly.

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 whipped butter (12/1), pumpkin puree (12/14) held past 7 days. CDI items discarded. Observed sliced melon, beets, tomatoes, spring mix, and arugula not dated. CDI items prepared yesterday and dated. Facility has made improvements on date marking will keep at half points. If violation persists full points will be deducted and potential RCP.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical containers of sanitizer not labeled. CDI bottles labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility not keeping logs since December 6th of refrigeration temperatures and observed VP beef in walk in without labels or labeled with thaw information and not dated. Verification required.

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 drinks and personal cups stored on equipment and prep surfaces. CDI items relocated.

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 touch cooked grill chicken with bare hands. Repeat.

3-202.11 Temperature - P,PF. Observed raw chicken from Prestige Farms come in at 42-44F. CDI items moved to the side and labeled do not use until vendor can provide product in proper temperatures.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produced stored above RTE food in walk in unit. CDI items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machines with black and pink build up. Facility stated they clean units once a quarter. Suggest facility clean atleast once a month.

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 pepperoni, cappacola, prosciutto, beef leftovers, and other items held past 7 days. CDI items discarded. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF TCS foods found on speed racks made greater than 24 hours before shall be labeled with a date mark. Observed sweet potato, smoked wings, heavy cream, and items for Twine and Table Delivery and catering events not dated in walk in. (CDI) Speed rack was date marked during the inspection. 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 salads that were covered and placed in cambros in walk in unit to cool, observed salmon mix that was cooling in deep bowl in walk in, rice that was covered and stacked during cooling process. CDI items uncovered and moved to shallow containers to facilitate cooling.

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 an employee making bare hand contact while in the process of cutting carrots.(CDI) Employee was asked to wash hands and don gloves before finishing the cutting process.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags stored outside of chorological order with missing dates.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Foods shall be properly separated in freezer when removed from original packaging. Observed raw beef stored above cooked beef. (CDI) PIC reorganized cooked beef above raw beef food. Observed only one package not meeting rule requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes such as sauce squeeze bottles with sauce and pans build up from previous uses. Ensure dishes are being effectively washed, rinsed, and sanitized to remove debris. Dishes were placed in the dish pit for recleaning. Ensure that food thermometer is being sanitized between uses.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed London broil cooked during the inspection to a temperature of 95F. PIC stated that food will then be cooled and used on a different date. On the next date food will be fully cooked. Food shall be fully cooked through a continuous cooking process. EHS advised to store food raw until fully cooked. In order to use this method of cooking, application from health department is required. Emailed with inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF TCS foods found on speed racks made greater than 24 hours before shall be labeled with a date mark. Observed items such as braised beef and cooked vegetables without a date mark. (CDI) Speed rack was date marked during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that chemicals placed in working containers are properly labeled with the common name for its contents. Observed some containers containing chemicals without labels present. Bottles had checkmarks listed to specify contents without indications made. (CDI) Bottles labeled during the inspection.

3-501.13 Use approved thawing methods. Thawing shall be conducted under 70F running water, under refrigeration, or as part of the cooking process. Observed shrimp thawing in standing water at temperature of 37F. ater temperature was 83F. Use an effective thawing measure in warmer months. (CDI) Water was turned on and ice was added to ensure shrimp was below temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure that employees with beards are effectively covering beards to prevent possible contamination of foods.

3-302.15 Wash fruits and vegetables prior to use. Observed cut melon peeled and diced, not washed. (CDI) EHS advised PIC of the same knife used for clean and soiled produce.

4-901.11 Equipment and Utensils, Air-Drying Required - C Clear containers need to be stacked in a manner that allows them to effectively air dry. Food establishment shall implement pyramid stacking to combat air drying issues.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Ensure that food establishment is removing any broken or cracked containers from use as needed. 4-501.11 Maintain equipment in good repair. Observed paper towel dispenser with towels, not in working condition due to batteries. Repair as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure the doors remain closed to prevent a possible harborage or attraction of pests. (CDI) PIC closed during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed two catering orders which included individual salads. Both orders had salads cooling in covered containers and measuring between 48F and 50F. Both orders were to go out for delivery in under an hour. Also found container of pasta salad covered and cooling at 53F. CDI - PIC placed salads in walk in freezer to rapidly cool and monitored them until they reached 41F.

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 cup used as scoop in container of quinoa. PIC removed cup and voluntarily discarded quinoa.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed hot water dish machine that was unable to reach above 154F. Repeat. Verification required.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P. Observed facility not filling out monitoring procedures for some batches and observed some batches that were cold held above 41F and no corrective actions made or recorded on forms.

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 almond milk, goat cheese, feta cheese, sliced cured meats, sweet potatoes, and roasted red pepper sauce that was held over 7 days. CDI items discarded. Repeat.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed facility thawing tenderloin in walk in unit without opening the bag as stated in approved HACCP plan. CDI product moved back in walk into be frozen.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed large dish machine in back area unable to heat place to 160F. CDI repair person came and machine reached 160F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved Boursin cheese, feta, green beans and short ribs not labeled. CDI items labeled. 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 milk, cappacola, pepperoni, genoa salami, prosciutto, sliced ham, feta cheese, goat cheese, Brie cheese, queso fresco, cooked apples, pepperdew peppers, and jalapeño butter held over 7 days. CDI items discarded. Suggest facility get information on water activity and pH for cured meats to check if they are shelf stable products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of cleaners and sanitizer not labeled with common name. Repeat. CDI labeled

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that are heavily scratched and soiled with black and brown build up on surfaces. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic containers with leftover stickers and labels, interior of hot wells, back 3 comp sink, and racks are soiled with debris and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on drain boards and on prep surface in kitchen. CDI items removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above sliced tomatoes and other RTE foods. CDI area reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tuna above carrots and seared tuna stored on top of container of spinach mix. CDI items relocated.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility not document batch of parcooked chicken from previous day. CDI items labeled. Observed facility sear multiple batches of chicken for cooling and no records recorded for the day. CDI PIC educated employee and had next batches recorded.

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 Bresola, sliced turkey, ham and cheese mix, pepperoni, ham chub, cappicola, butter, faro, sweet ricotta, and honey butter held past 7 days. CDI items discarded. Observed queso fresco, batches of faro, lobster, beef tenderloin, crab, and goat cheese not dated. CDI items dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed two large catering and wedding menu that serves seared ahi tuna and beef tenderloin that is undercooked and no consumer advisory added to menu. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser, cleaners, and sanitizer not labeled. CDI bottles labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ROP tenderloin that was not labeled maintain frozen until use. CDI packages labeled.

4-501.12 Cutting Surfaces - C. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Observed cutting boards that are heavily scratched and still observed food debris on surfaces. Repeat.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed facility parcooking chicken but did not label parcooked products as parcooked. CDI chicken skewers and chicken breast labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spinach dip that was tightly wrapped and potato salad that was covered in a deep plastic container. CDI items spread out on racks and uncovered to adequately cool. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored in bakery drawer stored wet and employee hand drying dishes in large dish room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep edges where discoloration has occured. CDI boards discarded and others placed in prep sink with bleach. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatulas with handles that have deep grooves and no longer easily cleanable. CDI items discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled platters and a soiled food processor blade stored as clean. All sent back to dish area. 4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF. Observed the smaller of the two dish machines in the large dish room was not reaching sanitizing plate temperature of at least 160F even with several tries. Also observed temperature gauge was reading over 200F and pressure gauge was reading about 48 psi during final rinse. 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. Observed beets and short ribs cooling at rates of 0.43F/minute and 0.40F/minute, rather than at or above required rate of 0.54F/minute. CDI - both beets and short ribs were placed into walk in freezer and reached 70F within the required 2 hours from 135F.

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 stuffing, sauce, cooked shrimp, and chicken salad stored in deep and/or covered pans before they had dropped all the way to 41F. CDI - All uncovered, some spread out on shallow pans. Ensure all staff knows to check temperatures of cooled foods before storing covered and/or in deep pans and assuming they are at or below 41F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee mobile phone on prep table which was in use for cutting bread.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over RTE cut leafy greens and other RTE items in walk in. CDI items rearranged. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility parcooking beef tenderloin without prior approval. Facility only has approval to parcook chicken. If facility wishes to parcook other raw animal foods they must receive prior approval. Roasts can not go through a parcooking process. Can be undercooked and served cold under a consumer advisory or fully cooked according to roast parameters. CDI employee took roast home for personal use and facility is going to start process over without parcooking.

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 spinach gouda filling 12/12, and dry aged cappicola from 12/12. CDI items discarded. Repeat. If facility wishes to keep purchased cured meats more than 4-7 days they must provide water activity and pH information to see if product is nonTCS. Facility has made improvements to date marking since last inspection. Points will remain at half. If violation persists points will escalate.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored next to utensils and equipment used for facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwasher go from handling soiled dishes to clean dishes and change gloves without a handwash. CDI hands washed. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and crab mix stored in same container. CDI items relocated. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed cut watermelon stored in same container as unwashed melon and below unwashed produce. CDI item relocated. repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed pickled cabbage in facility from 5.31. Explained to PIC if he wants to acidify for preservation for more than 7 days they must submit a HACCP plan for approval by the state. CDI item discarded. Observed ham, andouille sausage, butter balls, and butter mixture that was held over 7 days. CDI items discarded. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in walk in with dust debris.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dishwashing employee go from handling soiled dishes to handling clean dishes without changing gloves and washing hands. CDI- employee was educated and PIC re-directed employee to change gloves and wash hands. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one paper towel dispenser at the handsink in the front corner of the prep area with low batteries and not dispensing paper towels. CDI- advised to place a spare roll of paper towels there until batteries are replaced. 6-301.14 Post a handwash sign at each handsink. Observed employee restrooms and some kitchen handsinks missing handwashing signs.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over beef loins in the walk in cooler. CDI- by re-arranging. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored on shelving above partially uncovered washed and cut tomatoes. CDI- by re-arraning to correct location.

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 one bucket of dilly beans (pickled) stored beyond 7 days. PIC explained that product is hot brined in house. Explained that product would be considered TCS and would need to be stored for 7 days or less at 41F or below. Explained that if facility would like to keep the product for longer than 7 days an approved HACCP/Variance would be required. CDI- vol disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with two label, one label indicated "sani", the other "degreaser". CDI by removing the "sani" label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the facility. Facility has regularly scheduled pest control treatments, additional measures for fly control were also discussed. Advised to monitor and request additional treatments and maintain food products protected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a minor amount of small plastic food containers stored while wet stacked.

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. Replace blown out lights in the hood system. 6-502.12 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. Minor cleaning needed on the floor around the wheels of the ovens.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored on rack with cleaners and bags used for facility.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee go from handling soiled utensils to storing clean dishes without washing hands. CDI hands washed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee handling RTE food with bare hands. CDI items that were handled were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over mixed potatoes and raw beef balls stored above honey. CDI items relocated. Repeat. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above pork. CDI items relocated.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed foods that were separately stored and recorded but did not have a label stating it needed to be cooked to 165F. CDI rack labeled. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed duck fat held since 1/19, arugula from 1/19, tomato paste from 1/15, elbow and penne pasta held over 7 days. CDI items discarded. Repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw beef tenderloin over sliced cheese board in walk-in cooler. CDI- tenderloin moved to below RTE food.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P: Cooling logs not being filled out for non-continuous cooking. Chicken is being stored correctly and was 38 F today.

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: Found 2 batches of feta cheese dated 10/3. CDI- voluntarily discarded by PIC. you of

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some in-use squirt bottles unlabeled as to contents. Repeat.

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

7-201.11 Store toxic materials to avoid contamination. -P Observed a few butane fuel canisters stored with food products only in the pastry section. Improvement noted since last inspection, observed all other products properly stored.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled small clear plastic containers of spices, etc stored unlabeled. Observed squeeze bottle of olive oil left unlabeled. Observed large bin of sugar left unlabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing watches.

4-501.11 Maintain equipment in good repair. Observed fry baskets with broken wires.

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 blown out lights in the hood system and the walk in units. 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 minor grease build up inside the hood system. This area is in the process of cleaning.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed a bag of shellstock stored without any shellstock tags available. PIC stated these were purchased from a retail store and was able to provide an invoice but no tags. CDI by voluntary disposal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on the stand up mixer. Observed greasy film left on a metal pan stored as clean. CDI by removing to be re-washed. 4-602.11 (E) (4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the ice machine. CDI by draining the ice machine to begin cleaning and sanitizing.

7-201.11 Store toxic materials to avoid contamination. -P Observed orange cleaners stored with clean plastic food containers under the prep tables. Observed orange cleaner, dish detergent and glass cleaner stored with sheet pans in the pastry room. Observed stainless steel cleaners stored with sheet pans on the oven cook line under the prep tables. Observed a shelf of a variety of cleaners stored hanging on shelving with rolls of plastic wrap used to wrap clean plates. CDI by removing all to store away from and under food utensils/equipment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large 2 rolling bins with flour and sugar stored unlabeled in the pastry room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink properly stored but left uncovered under a prep table. CDI by providing a cover.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed undercooked seared salmon stored inside the walk in cooler, that according to the PIC is for an order for fully cooked salmon. Facility has no approved procedures onsite for undercooking salmon. CDI- Salmon was fully cooked while onsite.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan and container of cooked pulled pork bbq stored in the walk in cooler for an unknown amount of time without a date label. Observed items that had been pulled from the freezer and thawed inside the walk in cooler with the original cook/prep date. CDI- pork bbq was disposed of and pulled freezer items were pulled within 24 hours and were labeled with pull date. Advised in the future to place a cook, freeze and pull date on frozen items. Continue improvement efforts for date marking.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed one menu for an earlier catering order listing ahi tuna served undercooked with a consumer advisory. CDI- All current menus had correct advisories. VR- will follow up to check menus for future events to ensure proper palcement.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach and one container of cleaner left unlabeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed missing records for cleaning and sanitizing log. VR- clarification was made and a follow up visit will be made to ensure proper logs are maintained.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed 2 stem thermometers out of calibration. CDI calibrated while onsite. Facility had 5 other calibrated thermometers for use.

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. Replace blown out lights inside the hood system.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed steak being par-cooked. CDI- Completed non-continuous cooking application on site. Log was completed. 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Logs for chicken being undercooked were not completed. Some were missing cooling temperatures and two were missing final cook temperature. Ensure that the form is completed at all times as your procedures state. If chicken is full cooked within the 2 hour cooling time please indicate that on the form. Verification required 6/10 for log completion.

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 - Feta cheese (5/20, 5/25), turkey (5/10), and sauce (5/20). CDI- Item was discarded. Although observed signficant improvement continue to work and montior dating for TCS/RTE foods. Obtain all letters from manufacturer for dry deli meats. All meats on site read "Keep refrigerated" on packaging. If establishment desires to keep product for more than 7 days the manufacture must state the product is shelf stable. Verification is required. Obtain information by 6/10

3-502.11 Obtain a Variance for specialized processes.-Pf 3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Discovered ROP packages of raw shrimp, raw salmon, raw chicken, and sauces. CDI- All product was voluntarily discarded and denatured. All product was processed in the month of April. Discontinue until approval is met.

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 - 0pts - Observed items in cooler for catering events being tightly covered reading 55F. Ensure that all product for events are being properly cooled to ensure compliance. Food should not be leaving establishment out of temperature control. CDI- Items vented.

3-501.13 Use approved thawing methods. - 0pts - Observed thawing over filling of sinks with raw product causing it to not be submerged in any water. Observed thawing under standing water. CDI- Items separated for better method and drains opened to allow for flow.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed red peppers and strawberries being prepped and cut without washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed some cleaning needed on lower prep tables and overhead shelving.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC with CFPM certification arrived within 25 mins. Ensure that a PIC with CFPM certification is available during all hours of operation. Note: Received mix information about use of catered food that was not consumed during event. Catered food that was used at an event for the public should not be reused for other events unless procedures are in place. Manager states that catered food is not being used for other events. It is only being used for donation and employee meals. Ensure all staff has an understanding of procedures.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw beef stored over rice. CDI- Pans moved to lower portion of speed rack.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0pts - Slicer and can opener soiled. CDI- Items to be cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Two pans of chicken seared but not fully cooked. Employee stated that it was seared in am and will be finished off in the pm. CDI- Product voluntarily discarded. Discontinue par cooking procedures until approval is received. // Obtain letters from manufacture stating that meats are whole muscle intact.

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 - Repeat - Observed chicken several containers of mixed butter/blue cheese, goat, moz. cheese, tofu, and other product out of date compliance. CDI- Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - 0 pts - Observed all purpose cleaner mislabeled and several bottles with not labels. CDI- PIC labeled bottles.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Washed vegetables placed back in cardboard boxes. Discontinue practice. CDI- Produce rewashed before cutting.

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 several RTE, TCS products not labeled (ham, chicken, and products on speed rack). CDI- Ham and chicken discarded and speed rack items labeled by cook. 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 brie and goat cheese (12/09,12/10, 12/16, 12/21), ham (12/16), butter, prepared sauces, and other items out of the date marking compliance. Ensure that all RTE, TCS foods are dated for 7 days if 41F or below and discarded on 7th day. CDi- Product voluntarily 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 - 0pts - One pan of sliced turkey read 50F tightly covered. CDI- Turkey was uncovered and placed in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several personal items including cell phones stored on prep surfaces and knives. Discontinue placing personal items on clean food contact surfaces.