BOA GALLERY SUITES KITCHEN

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 Bowl of guacamole and tray of flatbread pizzas both measured 49-50F in reach-in cooler. PIC stated they were cooling down after preparation/cooking. CDI - PIC educated on cooling methods and he moved items to freezer to continue 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Sushi chef washed rag in handsink. CDI - Stopped. Do not use handsink for any other purpose than handwashing.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Facility is circling corrective action ahead of time. Do not circle corrective action until it is completed. CDI - New line added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw and cheese in reach in cooler recorded above 41F. CDI - 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 .

3-501.19(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 a whole beef roast that was supposed to be on TPHC, not included in their TPHC log. EHS observed the temp of the whole beef roast was temping below 135F (see temp chart). Food employee stated that the roast was complete at 5:00PM (within 2 hours of EHS's observation). CDI: PIC added whole beef roast onto the TPHC log and reheated it back in the oven before placing back into the hotbox.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink near the 3 comp sink. CDI PIC provided soap

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer wipes stored on the shelf with bread. CDI PIC moved sanitizer to chemical storage.

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 beef sliders being cooled in reach in wrapped tightly with clear wrap. CDI PIC put sliders in the blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer recorded at 0ppm. PIC called for repair. VR. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shrimp, chicken tenders, and chicken sandwiches all recorded below 135F, CDI - Discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 lamb leg with a record time of 4:00 PM and a recorded temp. Of 122F. PIC was confused as to whether this time was accurate. CDI - Leg discarded.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed grilled carrots without time, PIC in kitchen stated they completed cooking at 530PM. CDI - allowed them to add the time on the TPHC sheet.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer wipe containers on the floor. CDI - containers were removed off the ground.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used a scoop for the ice.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in storage room at sushi station. CDI: paper towels provided.

Repeat: 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food shields in place today but not adequately protecting certain food items. Some were set too high and some were not set far enough to protect the food.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on top of ice machine.

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 hot dogs and fries holding below 135F in hot box. They were placed on time and will be used within the next 2 hours. The game won’t even last 4 hours. Temp logs are being taken and last temperature was 135F on hot dogs. These are all used in the private suites. I believe by opening and closing this hot box it is affecting the temperature of the items in the box. Recommend increasing the temperature or moving items to time as soon as they are finished cooking and placed in hot box.

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 reach-in coolers holding some foods on speed racks at 42F-47F. Chef Mike said he takes the speed rack out and goes to each private suite to restock as needed then returns the speed rack to the reach-in cooler. They will discontinue this practice and begin doing a visual check before taking the speed rack of only the needed items. These items were placed on TPHC and will be used in the suites within the next 2 hours. At the sushi station, the rolls are cooled in the main kitchen to 41F and then placed in a reachin cooler in a gallery permanent kiosk. The rolls are constantly being taken in and out of reachin cooler to serve customers. They do not roll to order. Temps of rolls was up to 51F. By taking the rolls in and out of the reachin cooler, the product is increasing in temperature. These will all be served within the next 4 hours. In the future they are moving these items to time starting when they arrive in the gallery kiosk. TPHC for will be placed at that station. Points not escalated as items previously noted have been corrected.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing for rib steak and smoked salmon at the bottom of the menu. Corrected during the inspection by adding the disclosure immediately.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of lemon vinaigrette not labeled. Observed one bottle sushi station not labeled.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food shields in place today but not adequately protecting certain food items. They were set too high. Observed corn on the cob, slaw, biscuits, pickled ginger, and chips. Ginger was moved so the sushi vendor places it on the customer’s plate. Shields were modified during the inspection to adequately protect the food. Points not escalated as the shields are now in place.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets at 0ppm. - one at bar and one at sushi station. Refilled to 200ppm from kitchen.

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 no updated policy with current code. CDI sent updated information and have in place by next inspection.

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 vomiting/diarrhea plan in place. CDI information sent and facility must have in place by next inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed grenadine and drink mix stored at handsink. CDI items relocated.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed sushi contractor with raw salmon and tuna without parasite letters to verify it is free from parasites. Verification required.

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 unwashed scallions and herbs that was stored above RTE food. CDI items relocated. 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 raw sausage stored above RTE food in reach in unit. CDI items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw shrimp that was at an action station holding at 57F, jerky bacon (thick slices of bacon that was still meaty) that was at 61F. CDI items discarded and new batches placed on time at halftime. Observed action station with dried pork held for slicing without information stating product was NONtcs and not requiring temperature control. CDI product discarded.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed sushi area that is holding sushi out on time but no written procedures or time stamps available. CDI product time stamped and TPHC procedures provided. Repeat.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed facility with action stations where sliced cured pork, cooked shrimp, pretzels, jerky, pimento cheese, and turkey bar were available for customer self service and serving without any form of protection from customers or from outside while doors opened. Action stations were recently added to gallery to accommodate seating locations for suites. 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf. Observed pretzel/snack mix at Bar that is in an open container and a scoop inside and no other form of protection from consumers or outside contaminants.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooking tenderloin in gallery kitchen not permitted to cook in this location. Per permit, all cooking shall take place in the Main Kitchen. VR - PIC shall submit alternative cooking procedure that meets provisions of the permit. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written time procedure for house made wasabi cream and other house dressing held on time. No time stamps available either. CDI - TPHC form sent today via email. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory table advisory that stated “Some items may be cooked to order.” VR no later than 10/14/2020 to ensure items on ordering menus are identified prior to customer choosing the item for consumption. -.5-