RESTAURANT ASSOCIATES AT THE PEARL

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: www.mecknc.gov/foodsafety Observed employee unable to answer EHS questions regarding employee health policy and no guidance available to reference. CDI: EHS provided education and EHP poster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart containing cardboard being stored directly in front of hand sink in prep room which was blocking access for employee hand washing. CDI: PIC relocated rolling cart.

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) 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 . Observed containers of beurre blanc sauce, bacon fat, dill aioli and hot pickled onions all being stored in walk in cooler several days past their expiration date and a container of cooked mushrooms being stored in walk in cooler without a date mark. CDI: PIC discarded all expired items and date marked mushrooms that were prepared on 8/29. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of cans of tomato sauce being stored on floor underneath shelving in dry storage room. CDI: PIC placed cans on shelves.

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 plastic container without a handle being used as a scoop and stored in a large container of flour in prep room. CDI: PIC removed plastic container from container of flour.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed PIC using a thermometer to test dish machine that was not capable of holding reading of highest temperature. VERIFICATION REQUIRED to ensure an approved max/min thermometer is available for testing dish machine high temperature sanitizing rinse.

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 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 Observed employee accidentally touch one piece of grilled squash with bare hands. CDI: Employee discarded squash that was touched.

6-301.14 Post a handwash sign at each handsink. Observed men’s restroom missing handwashing sign. CDI: EHS provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of cut watermelon being stored on a shelf in walk in cooler under boxes of unwashed produce and another sheet tray of various ready to eat foods being stored on shelf in walk in cooler below a box of unwashed asparagus. CDI: Items were re-arranged to proper storage order. REPEAT. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a container of braised pork broth being held in walk in cooler uncovered and not in the cooling process as it was cooked yesterday. CDI: Employee covered broth.

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: www.mecknc.gov/foodsafety Observed sheet trays of chicken and salmon which according to PIC were not cooked to required final cook temperatures using a non-continuous cooking process. CDI: PIC voluntarily discarded chicken and salmon and EHS emailed application and procedures to PIC.

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) 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 . Observed a container of pork fat being held in walk in cooler date marked April 2026 and containers of garlic confit date marked for 5June 2026 and a container of braised pork broth being held in walk in cooler without a date mark. CDI: PIC voluntarily discarded pork fat and garlic confit and date marked braised pork broth which was prepared yesterday.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed beef being offered undercooked on online menu according to PIC, however consumer advisory is missing disclosure. CDI: Online menu was updated to include full consumer advisory with disclosure for beef.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag being stored on dry storage shelf amongst food items above prep sink. CDI: PIC relocated employee bag.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE food items in walk in cooler. Rearrange to have unwashed produce underneath any RTE items. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 few containers of food items in plastic containers with no food labels. CDI - Items were labeled during inspection. - 1 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth stored wet on top of a prep surface. Maintain items inside of sanitizer containers while in use. - 0 -